Fresh Vietnamese Shrimp Spring Rolls are light, refreshing, and packed with vibrant colors and textures. These rolls are filled with tender cooked shrimp, crisp lettuce, fresh herbs like mint and cilantro, and crunchy vegetables all wrapped up in delicate rice paper. The combination of flavors is bright and satisfying without feeling heavy.
I really enjoy making these spring rolls on a warm day when something cool and fresh sounds perfect. I find that soaking the rice paper just right—soft but still a little chewy—makes all the difference. Plus, rolling them tightly helps keep everything together and makes them easier to eat. I love dipping them in a peanut or hoisin sauce for a little extra punch.
These spring rolls are great for a light lunch, appetizer, or party snack because they look so pretty and are fun to eat with your hands. I often like to serve them with a side of crunchy pickled vegetables or some steamed rice to round out the meal. They are a healthy choice that always feels a bit special and never gets boring.
Key Ingredients & Substitutions
Shrimp: Fresh cooked shrimp add sweetness and texture. If you prefer, use cooked chicken, tofu, or even thinly sliced pork as alternatives.
Rice paper wrappers: These create the signature translucent wrap. Make sure to soak them briefly in warm water for flexibility. If unavailable, lettuce leaves can also be used to wrap the filling.
Herbs (Mint, Cilantro, Thai Basil): These add fresh, bright flavors. If you can’t find Thai basil, regular basil or additional mint works well too.
Vegetables: Crisp cucumber and carrots give crunch. Feel free to add bean sprouts or bell peppers for extra texture.
Dipping sauce: The peanut-hoisin sauce packs rich and tangy flavor. If you want a lighter option, serve with a simple mix of fish sauce, lime juice, garlic, sugar, and chili flakes.
How Do You Roll Spring Rolls Without Them Breaking or Sticking?
Rolling spring rolls can be a little tricky at first. Here’s a simple approach to keep your rolls tight and intact:
- Quickly soak the rice paper just until soft (about 5-10 seconds), not too soft or it may tear.
- Lay the wrapper flat on a clean surface for easy rolling.
- Arrange the shrimp halves near the edge closest to you, then layer fillings evenly but not too crowded.
- Fold the two side edges inward over the filling.
- Starting from the edge nearest you, roll up firmly but gently, like a burrito, tightening the roll as you go.
- If the rice paper feels sticky, lightly wet your hands or the wrapper edges to help seal the roll.
- Practice makes perfect! Don’t worry if the first few aren’t perfect; they still taste great.
Equipment You’ll Need
- Large shallow dish or pie plate – I like it because it makes soaking the rice paper easy and keeps it in one place.
- Cutting board and sharp knife – for slicing shrimp, vegetables, and herbs neatly.
- Kitchen scissors (optional) – handy for trimming herbs or cutting the rice paper if needed.
- Small saucepan – used to warm and stir the dipping sauce, making it smooth and flavorful.
- Serving platter – to display the completed spring rolls beautifully and keep them secure during serving.
Flavor Variations & Add-Ins
- Replace shrimp with cooked chicken, tofu, or salmon for different flavors and protein options.
- Add thinly sliced bell peppers, sugar snap peas, or avocado to boost crunch and creaminess.
- Swap the dipping sauce for a spicy Vietnamese nuoc cham or a creamy peanut sauce, depending on your taste.
- Use fresh basil or lettuce instead of mint and cilantro for a milder, different herb profile.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 cooked medium shrimp, peeled, deveined and sliced in half lengthwise
- 8 rice paper wrappers (about 8-9 inches diameter)
- 1 cup cooked vermicelli rice noodles, cooled
- 1 cup fresh lettuce leaves, torn into pieces
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (optional)
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- Lime wedges, for serving
For the Dipping Sauce:
- ½ cup hoisin sauce
- 2 tablespoons peanut butter
- ½ cup water
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon chili garlic sauce or Sriracha (optional)
- Crushed peanuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including chopping and soaking the rice papers. It’s quick to assemble, so you can enjoy fresh and tasty spring rolls in under half an hour.
Step-by-Step Instructions:
1. Prepare the Fillings:
Slice the cooked shrimp lengthwise to make them easy to see in the rolls. Julienne the cucumber and carrots into thin strips. Cook vermicelli noodles according to the package instructions, then drain and let them cool. Have your fresh herbs and lettuce ready.
2. Soften the Rice Paper:
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds — just until it’s soft and pliable but still slightly firm. Lay it flat on a clean surface or cutting board.
3. Add the Shrimp and Fillings:
Place 2 shrimp halves on the edge of the wrapper closest to you, with the cut side down so they show through the wrapper. On top of the shrimp, layer a small handful of lettuce, some noodles, cucumber and carrot strips, along with a few mint, cilantro, and basil leaves.
4. Roll the Spring Roll:
Fold the sides of the wrapper inward over the filling, then roll tightly from the edge closest to you upwards, like a burrito, to seal everything inside. Repeat with the remaining wrappers and filling.
5. Make the Dipping Sauce:
In a small saucepan, mix hoisin sauce, peanut butter, water, rice vinegar, minced garlic, and chili sauce if using. Warm over low heat, stirring until smooth and well combined. Add more water if you want a thinner sauce.
6. Serve and Enjoy:
Place your fresh spring rolls on a serving plate with lime wedges and the dipping sauce on the side. Enjoy them right away for the best freshness and flavor. If you need to save leftovers, wrap tightly in plastic wrap and refrigerate for a few hours—but know the rice paper will harden over time.
Can I Use Frozen Shrimp for the Spring Rolls?
Yes, you can use frozen shrimp, but be sure to thaw them completely in the fridge overnight or under cold running water before slicing and assembling. Pat them dry to avoid excess moisture in the rolls.
How Long Can I Store Fresh Spring Rolls?
Fresh spring rolls are best eaten immediately, but you can store them wrapped tightly in plastic wrap in the refrigerator for up to 4 hours. After that, the rice paper tends to harden and lose its tender texture.
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! The peanut hoisin dipping sauce can be prepared a day in advance and refrigerated in an airtight container. Warm it gently before serving, and stir well to recombine any separated ingredients.
What Can I Substitute for the Herbs if I Can’t Find Them?
If fresh mint, cilantro, or Thai basil aren’t available, try using regular basil, parsley, or even shredded romaine lettuce for a milder but still fresh flavor.
