Fresh Vietnamese Shrimp Spring Rolls are light, colorful, and full of fresh flavors. These rolls are stuffed with tender shrimp, crunchy veggies like lettuce and carrots, and fresh herbs all wrapped up in soft rice paper. They feel like a little crunchy, healthy bite that’s perfect for any time you want something fresh and tasty.
I love making these on a sunny afternoon when I want something easy but impressive. What I really like is dipping them in a peanut sauce or a tangy hoisin mix — it takes the freshness up a notch. Plus, they’re fun to put together with friends or family because everyone can choose their own favorites to fill them with. It’s like a mini food project that tastes amazing.
These spring rolls are my go-to when I want a light meal that doesn’t leave me feeling heavy. They’re great as a snack, appetizer, or even a light lunch. Whenever I serve them, people always ask for seconds—they’re just that good and fresh. It’s a simple recipe that feels special every time.
Key Ingredients & Substitutions
Shrimp: Fresh cooked shrimp give these rolls their mild, sweet flavor. You can use cooked crab, tofu, or cooked chicken for a different protein.
Rice paper wrappers: These are essential for the classic chewy, soft texture. If unavailable, fresh lettuce leaves can wrap the filling for a low-carb option.
Herbs (mint, cilantro, Thai basil): Fresh herbs bring bright, fresh flavors. If you don’t have Thai basil, use extra mint or cilantro alone.
Vermicelli noodles: Thin rice noodles add a soft bite but can be skipped for gluten-free or lighter rolls.
Vegetables (lettuce, carrot, cucumber): These add crunch and freshness. Feel free to swap or add other crunchy veggies, like bell peppers or bean sprouts.
How Do You Roll Spring Rolls Without Tearing the Rice Paper?
Rice paper wraps are delicate and can tear if handled roughly. Here’s how to get soft, intact rolls:
- Dip rice paper briefly (5-10 sec) in warm water—not hot—for pliability but not too soft.
- Lay wrapper flat on a clean surface as soon as you remove it from water.
- Place fillings slightly off-center, with shrimp facing down so they show through the wrapper.
- Fold the bottom edge over filling first, tuck in the sides tightly, then roll up firmly but gently to avoid ripping.
- If a wrapper tears, just start with another; extra wrappers are handy!
Take your time—practice makes perfect. Rolling with care helps create neat, beautiful rolls that hold together well.
Equipment You’ll Need
- Large shallow bowl or plate – I use this to soften the rice paper when dipping it in warm water.
- Sharp knife – helps to cut shrimp and vegetables evenly for neat rolls.
- Cutting board – a sturdy surface for julienning carrots and cucumbers.
- Small sauce bowl – perfect for whisking together the dipping sauce ingredients.
Flavor Variations & Add-Ins
- Replace shrimp with cooked chicken, tofu, or even cooked crab for different protein options.
- Use extra basil or parsley instead of Thai basil for a different herbal twist.
- Add sliced bell peppers, avocado, or shredded lettuce for more crunch and richness.
- Swap peanut sauce for a spicy hoisin, sweet chili, or lime dipping sauce for variety.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 large shrimp, peeled, deveined, and cooked (boiled or steamed)
- 8-10 rice paper wrappers (round)
- 1 cup vermicelli rice noodles, cooked according to package instructions and drained
- 1 cup fresh lettuce leaves, halved or torn
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves (optional)
- 1 medium carrot, julienned or shredded
- 1 cucumber, julienned or cut into thin strips
- Lime wedges, for serving
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 garlic clove, minced
- 1 tablespoon chopped roasted peanuts (optional)
- 1/2 teaspoon chili sauce (optional, for heat)
- Water, to thin sauce as needed
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare, including cooking the shrimp and noodles, chopping veggies, and assembling the rolls. You’ll spend a few minutes mixing the dipping sauce. These rolls are best enjoyed fresh, so no chilling time is needed.
Step-by-Step Instructions:
1. Prepare the Fillings:
Cook the shrimp until they are pink and opaque, then slice each in half lengthwise. Cook the vermicelli noodles following the package instructions, rinse with cold water, and drain. Julienne the carrot and cucumber, and wash and dry the lettuce and fresh herbs.
2. Soften the Rice Paper Wrappers:
Fill a large shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until softened but still slightly firm. Lay it flat on a clean surface or plate to prepare for filling.
3. Assemble the Rolls:
Quickly place a few shrimp halves near the bottom third of the rice paper, shrimp side down so the pretty pink color shows through once rolled. Add a small handful of noodles, some carrot and cucumber strips, lettuce leaves, and a few mint, cilantro, and basil leaves on top.
4. Roll It Up:
Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Roll upwards gently but firmly, being careful not to tear the rice paper. Repeat this with the remaining wrappers and filling.
5. Make the Dipping Sauce:
In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and minced garlic. If the sauce is too thick, add water a little at a time until you get your desired consistency. Stir in chopped peanuts and chili sauce if you like a little heat.
6. Serve and Enjoy:
Place the spring rolls on a platter with lime wedges and the dipping sauce on the side. They are best eaten fresh to keep the rice paper soft and the veggies crunchy. Enjoy as a light meal or appetizer!
Can I Use Frozen Shrimp for These Spring Rolls?
Yes, frozen shrimp works great! Just make sure to fully thaw them in the fridge overnight or under cold running water, then pat dry before cooking to avoid extra moisture.
How Can I Store Leftover Spring Rolls?
Spring rolls are best eaten fresh, but if you have leftovers, wrap each roll tightly in plastic wrap and store in an airtight container in the fridge. Try to eat them within 1 day, as the rice paper may harden.
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! The dipping sauce can be prepared up to 3 days in advance and kept in the fridge. Just give it a good stir before serving and add a little water if it’s thickened too much.
What If I Can’t Find Thai Basil?
No worries! You can omit it or substitute with more mint or cilantro for fresh, aromatic flavors. The rolls will still taste delicious!