Fresh Vietnamese Shrimp Spring Rolls are light, refreshing, and full of crisp textures. They’re stuffed with juicy shrimp, crunchy veggies like lettuce and carrots, and delicate rice noodles all wrapped in soft, chewy rice paper. These rolls are perfect for a healthy snack or a tasty appetizer that feels fresh and bright on your palate.
I love making these rolls when I want something quick but still special. One of my favorite things is dipping them into a nutty, tangy peanut sauce that really brings all the flavors together. It’s satisfying without feeling heavy, and I always feel like I’m getting a real balance of fresh and flavorful ingredients with every bite.
These spring rolls are great for sharing with friends or family, and they’re easy to customize if you want to swap out shrimp for tofu or add herbs like mint or cilantro. Whenever I make them, everyone enjoys rolling their own, which turns dinner into a fun, hands-on experience. Plus, they’re a great way to brighten up any meal with some color and crunch!
Key Ingredients & Substitutions
Shrimp: Fresh or cooked shrimp works well. If you want a vegetarian option, try tofu or cooked mushrooms instead. Shrimp sliced lengthwise makes rolling easier and looks great through the rice paper.
Rice Paper Wrappers: These are essential for texture. Make sure to use round ones designed for fresh rolls. If unavailable, lettuce leaves can be a low-carb wrap substitute.
Rice Vermicelli Noodles: They add a lovely light bite without weighing down the roll. If you don’t have rice vermicelli, you can use thin glass noodles or even cooked quinoa for a unique twist.
Herbs & Veggies: Mint, cilantro, and Thai basil brighten the flavor and make the rolls fresh. Don’t skip them if you can. You can swap basil for parsley if needed, and add shredded cabbage or bell peppers for extra crunch.
Dipping Sauce (Hoisin-Peanut): The classic combo balances sweet and salty. If peanut allergies are a concern, try a hoisin-lime sauce or a simple soy and lime sauce instead.
How Do I Roll Vietnamese Spring Rolls Without Them Tearing?
Rice paper can be delicate, so handling it gently is key. Here’s how I make rolling smoother:
- Dip the rice paper in warm water for about 10-15 seconds until just soft but still slightly firm.
- Lay it on a flat surface quickly; don’t let it sit too long or it becomes sticky and fragile.
- Place fillings near the bottom third to give you room to fold and roll.
- Fold the bottom over the filling first, then tuck in the sides tightly.
- Roll upward firmly but gently, like rolling a burrito, to keep everything snug without tearing.
- If the wrapper tears slightly, that’s okay! Just use the rest of the wrapper, and with practice, it gets even easier.
Equipment You’ll Need
- Large shallow dish or bowl – I use this to soften the rice paper gently and easily.
- Cutting board and sharp knife – perfect for julienning cucumber and carrots quickly and neatly.
- Small bowls – one for soaking rice paper, another for mixing dipping sauce.
- Serving platter – to carefully arrange all the rolled spring rolls without crushing them.
- Small spoon or brush – optional, for spreading sauce or brushing the rice paper with a tiny bit of water for easier rolling.
Flavor Variations & Add-Ins
- Replace shrimp with cooked tofu or grilled chicken for different protein options that suit dietary preferences.
- Add thinly sliced bell peppers or shredded lettuce for extra crunch and color.
- Substitute fresh herbs like Thai basil with cilantro or parsley if you prefer milder flavors.
- Swirl in a dash of sriracha or chili oil into the dipping sauce for a spicy kick.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 12 rice paper wrappers (round)
- 1 cup rice vermicelli noodles
- 1 cup fresh lettuce leaves (e.g., butter lettuce or romaine), torn to size
- 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 (Traditional Vietnamese Hoisin-Peanut Sauce):
- ¼ cup hoisin sauce
- 2 tablespoons smooth peanut butter
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 tablespoon water (to thin sauce if needed)
- Crushed peanuts for garnish (optional)
- Red chili flakes or fresh chili for heat (optional)
Time You’ll Need:
This recipe takes about 20 minutes to prepare, including cooking noodles, prepping shrimp and veggies, rolling the spring rolls, and mixing the dipping sauce. It’s a quick and fresh meal or appetizer that’s great for gathering friends and family.
Step-by-Step Instructions:
1. Cook and Prepare Noodles:
Cook the rice vermicelli noodles according to the package — usually soaking them in hot water for 5 to 7 minutes until tender. Drain and rinse under cold water to stop cooking. Set aside.
2. Prepare Shrimp:
If your shrimp aren’t cooked, boil them for 2 to 3 minutes in lightly salted water until they are pink and opaque. Drain, cool, and then slice each shrimp in half lengthwise to help them fit nicely in the roll.
3. Set Up Your Rolling Station:
Fill a large, shallow dish or bowl with warm water, deep enough to fully submerge each rice paper wrapper one at a time.
4. Soften the Rice Paper Wrappers:
Dip a rice paper wrapper in the warm water for about 10 to 15 seconds until it becomes soft and pliable but not too soft. Lay the wrapper flat on a clean, dry surface or plate to assemble your roll.
5. Assemble the Rolls:
On the bottom third of the wrapper, layer a few pieces of torn lettuce, a small handful of cooked vermicelli noodles, some julienned cucumber and carrot, and a few fresh herb leaves (mint, cilantro, and basil if using).
6. Add Shrimp:
Place 3 shrimp halves, shrimp side down, in a neat row near the top half of the wrapper so the shrimp will be visible once wrapped.
7. Roll the Spring Rolls:
Fold the bottom edge of the wrapper over the filling, then fold in both sides tightly toward the middle. Roll the wrapper upward firmly but gently until the roll is sealed in a neat cylinder.
8. Repeat:
Repeat the process with the remaining wrappers and ingredients until all rolls are made.
9. Mix the Dipping Sauce:
In a small bowl, stir together hoisin sauce, peanut butter, minced garlic, soy sauce, and water until smooth. Adjust water for the preferred consistency. Garnish with crushed peanuts and chili flakes if you like some heat.
10. Serve:
Arrange the spring rolls on a serving platter. Garnish with fresh mint leaves and lime wedges. Serve immediately with the dipping sauce on the side.
Enjoy your fresh, light, and flavorful Vietnamese shrimp spring rolls!
Can I Use Frozen Shrimp for These Spring Rolls?
Yes, frozen shrimp work great! Just make sure to thaw them completely in the fridge overnight or under cold running water before cooking or assembling. Pat them dry to avoid extra moisture in the rolls.
How Long Can I Store Fresh Vietnamese Shrimp Spring Rolls?
Spring rolls are best eaten fresh for that perfect chewy and crisp texture, but you can refrigerate them wrapped tightly in plastic wrap for up to 1 day. Avoid stacking so they don’t stick together or tear.
Can I Make the Rolls Ahead of Time?
You can prep all the ingredients ahead, but I recommend assembling the rolls just before serving to keep the rice paper tender and avoid drying out. If needed, cover assembled rolls with a damp towel to keep them moist.
What Can I Use Instead of Hoisin-Peanut Sauce?
If you need an alternative, try a simple mixture of soy sauce, lime juice, a touch of honey, and crushed peanuts. Or a spicy chili-lime sauce also pairs beautifully with fresh spring rolls.