Fresh Vietnamese Shrimp Spring Rolls are light, crisp, and bursting with fresh flavors. They’re packed with tender shrimp, crunchy veggies like cucumber and lettuce, and delicate rice noodles, all wrapped up in soft, translucent rice paper. These rolls are a perfect balance of textures and taste, with a hint of sweetness and a touch of herbal freshness from mint and cilantro.
I love making these spring rolls when I want something refreshing and not too heavy. They’re easy to customize too—sometimes I add avocado or swap shrimp for tofu if I’m feeling playful. One tip I swear by is soaking the rice paper just right—not too soft or too stiff—so they roll up easily without tearing. It’s like a little art project every time, but so worth it!
These spring rolls go great with a simple peanut dipping sauce or a tangy hoisin-based dip, and I find they make a great snack or light lunch, especially when the weather’s warm. I often bring them to picnics or share them with friends because they’re fresh, fun to eat, and always get admired. Plus, they’re a healthy way to enjoy a burst of summer flavors!
Key Ingredients & Substitutions
Shrimp: Fresh cooked shrimp add a sweet and firm bite. If shrimp aren’t your thing, try cooked chicken, tofu, or even thinly sliced turkey for variety.
Rice Paper Wrappers: These give the rolls their classic translucent look. Keep them moist but not soaked too long to avoid tearing. Look for round wrappers about 8-9 inches wide.
Herbs (Mint, Cilantro, Basil): These fresh herbs bring brightness and aroma. If you can’t find Thai basil, regular basil works well, or increase the mint for extra zing.
Vermicelli Noodles: These soft, thin rice noodles add a delicate texture. If you don’t have them, glass noodles or thin spaghetti noodles can work in a pinch.
Vegetables: Crunchy carrot and cucumber add freshness. Feel free to add other veggies like bell peppers or bean sprouts for more texture and color.
Dipping Sauce Ingredients: The combo of hoisin and peanut butter makes a rich, balanced sauce. You can swap peanut butter for almond or cashew butter. Add more water to thin it out or chili for heat.
How Do You Master Rolling Spring Rolls Without Tearing the Rice Paper?
Rolling these delicate rice paper sheets can be tricky at first, but here’s how to make it easier and avoid tears:
- Soften Properly: Dip each wrapper in warm water for only 5 seconds until it’s soft but still firm enough to handle. Over-soaking makes it fragile.
- Work on a Slightly Damp Surface: Lay the wrapper on a damp towel or wooden board to keep it from sticking and drying prematurely.
- Place Fillings Neatly: Keep fillings toward the bottom third of the wrapper, leaving enough space at edges for folding and rolling.
- Fold Carefully: Fold the sides over the filling first, then start rolling from the bottom upwards, keeping the roll tight but gentle.
- Don’t Overfill: Too much inside puts pressure on the wrapper and causes tearing. Less is more for neat rolls.
With a little practice, you’ll get a feel for the right timing and pressure. Don’t rush—this is part of the fun!
Equipment You’ll Need
- Large shallow dish or pie plate – I use this to soften the rice paper evenly without tearing.
- Kitchen towel or damp cloth – keeps the work surface moist, helping the wrappers not stick or dry out.
- Sharp knife and cutting board – handy for slicing vegetables and halving the shrimp evenly.
- Small bowl – for whisking the dipping sauce ingredients and mixing everything smoothly.
- Serving platter – a nice flat plate to display your pretty spring rolls before serving.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken, tofu, or sliced turkey for different protein options. It’s easy to customize for dietary preferences.
- Change herbs: add Thai basil, mint, or cilantro based on your taste. Or try fresh parsley for a different herbal note.
- Mix up the veggies: add thinly sliced bell peppers, avocado, or shredded carrots for extra crunch and color.
- Spice things up by adding chopped chili or a dash of sriracha to the dipping sauce for heat.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 large cooked shrimp, peeled, deveined, halved lengthwise
- 8 rice paper wrappers (about 8-9 inch diameter)
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce (green leaf or butter lettuce works well)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (optional)
- 1 medium carrot, julienned
- ½ English cucumber, julienned and seeds removed
For the Dipping Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon sugar
- 2 tablespoons water (add more if needed to adjust consistency)
- Crushed peanuts for garnish (optional)
- Chopped fresh chili or chili sauce (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking the noodles, prepping the veggies and shrimp, and assembling the rolls. The dipping sauce only takes a few minutes to whisk together. It’s a quick, fresh, and satisfying dish!
Step-by-Step Instructions:
1. Get Your Ingredients Ready:
Cook the vermicelli noodles according to package instructions, then rinse with cold water and drain well. Shred the lettuce, julienne the carrot and cucumber, and halve the shrimp lengthwise to make them lie flat in the rolls.
2. Soften the Rice Paper:
Fill a large shallow dish or pie plate with warm water. Dip a rice paper wrapper into the water for about 5 seconds. It should become soft but still slightly firm — it will continue softening once laid on a surface.
3. Build Your Spring Rolls:
Lay the softened rice paper on a clean damp kitchen towel or wooden board. Place 3-4 shrimp halves (shell side down) along the bottom third of the wrapper so they show through once rolled.
Add a small handful of vermicelli noodles, 2-3 mint leaves, cilantro, basil (optional), shredded lettuce, and the carrot and cucumber julienne on top of the shrimp.
4. Roll It Up:
Fold the sides of the wrapper over the filling, then carefully roll from the bottom up, keeping the roll tight but gentle to avoid tearing the rice paper. Repeat with the remaining wrappers and fillings.
5. Make the Dipping Sauce:
In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, minced garlic, sugar, and water. Adjust the water amount to get a smooth, dippable consistency.
Top with crushed peanuts and chopped chili if you like some heat.
6. Serve and Enjoy:
Serve the spring rolls fresh with the peanut hoisin dipping sauce on the side. They’re perfect for a light lunch, appetizer, or healthy snack!
Can I Use Frozen Shrimp for the Spring Rolls?
Yes! Just make sure to thaw the shrimp completely before using. Thaw them overnight in the fridge or quickly in cold water in a sealed bag. Pat dry to remove excess moisture before halving and adding to the rolls.
How Long Can I Store Fresh Vietnamese Shrimp Spring Rolls?
These spring rolls are best eaten fresh for maximum texture and flavor. However, you can store them in an airtight container lined with damp paper towels in the fridge for up to 24 hours. Keep the dipping sauce separate and avoid freezing the rolls, as rice paper becomes tough when frozen.
Can I Make the Rolls Ahead of Time?
Yes! Prepare all the filling ingredients in advance and assemble the rolls shortly before serving. This helps keep the rice paper soft and prevents them from drying out or sticking together.
What Are Good Substitutions for the Herbs?
If you can’t find Thai basil, try regular basil or increase the amount of mint and cilantro for freshness. Fresh parsley can also be an interesting alternative but will slightly change the flavor profile.