Shrimp Spring Rolls

shrimp spring roll dipped in peanut sauce with more rolls scattered in the background

5 from 1 vote

This Shrimp Spring Rolls recipe wraps fresh, crisp veggies, vermicelli noodles, and fragrant herbs, in delicate rice paper wrappers. This easy appetizer is simple to assemble and pairs perfectly with a creamy peanut dipping sauce. Learn how to make Vietnamese spring rolls from the comfort of your kitchen.

Course Appetizers

Cuisine Asian

Keyword egg roll, shrimp spring roll, shrimp spring rolls, spring rolls, summer roll, vegetable roll, vietnamese food

Prep Time 20

Cook Time 5

Total Time 5

Servings rolls

Calories 187kcal

Author Tamara J.

Equipment

Ingredients

12 Rice paper wrappers
4 ounces Vermicelli noodles cooked
½ cup Cilantro
½ cup Mint
½ cup Basil
½ English cucumber cut into matchsticks
1 cup Carrot cut into matchsticks
4 sprigs Green onion cut into pieces
1 pound Shrimp cooked and cut in half lengthwise

Peanut Sauce for Dipping

¼ cup Peanut butter
1 tablespoon Coconut milk
1 tablespoon Rice wine vinegar
1 tablespoon Hoison sauce
¼ teaspoon Garlic powder

Instructions

Boil a pot of water and cook the vermicelli noodles according to the package instructions. Drain and rinse them under cold water and set them aside.
Add hot water to a shallow dish to use for your rice paper wraps. Set all of your toppings out in bowls so that it easy to assemble your spring rolls.
To roll: dip one rice paper wrapper in the warm water rotating all the way around until it begins to soften, about 10-20 seconds. Do not allow it to just soak in the water because it will get too soggy.
Remove it from the water and place it on a hard flat surface to begin assembling the rolls.
Place some of the cut vermicelli noodles near the edge of the wrapper closest to you, then top it with the fresh cilantro, mint, and basil.
Next, top the fresh herbs with some of the cucumber,carrots, and green onion. Begin to roll the spring roll away from you, then tuck each side in toward the middle (like an envelope).
Now place 2-4 pieces of the shrimp directly in the middle of the spring roll wrapper, and continue rolling as tightly as possible without ripping the wrappers. Roll until it is completely sealed.
Continue these steps until all of your spring rolls are assembled.
To make your peanut dipping sauce: combine the peanut butter, coconut milk, hoisin sauce, rice wine vinegar, and garlic powder in a medium saucepan and bring to a light boil.
Reduce the heat to low and simmer for 1-2 minutes. Remove from heat and allow the sauce to cool completely. Pour the sauce in a bowl and serve right away with the spring rolls. And enjoy!

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