Shrimp spring rolls are crisp veggies, fresh herbs, rice noodles, and steamed shrimp wrapped in soft, chewy rice paper. Served with a quick peanut sauce for dipping, this delicious, versatile Vietnamese staple works as a snack, appetizer, side dish, or light lunch!
These fresh Vietnamese-style spring rolls are the perfect snack (or meal). They're packed with healthy veggies, protein, and carbs and rolled into a soft, chewy rice paper. Pair them with a tasty peanut dipping sauce and this recipe for spring rolls with shrimp becomes a mouthwatering collision of flavor and texture!
I've enjoyed these at restaurants but I loved recreating them from the comfort of my own kitchen. During the pandemic, I spent a lot of time in the kitchen and this homemade shrimp spring roll recipe is one of the tastiest results! This is quick, easy, nutritious, and did I mention delicious?
Why You'll Love This Spring Shrimp Rolls Recipe
- Easy. Making spring rolls isn't complicated at all! The hardest part is choosing all of your favorite veggies to pack in. Kids can even join in and help to assemble them for a fun family activity.
- Perfect Party Food. These aesthetically pleasing rolls are great for gatherings. Make a big batch and everybody can grab one!
- Customizable. What I love most about this spring shrimp roll recipe is how easy it is to customize. Swap the shrimp for another meat (or no meat at all!), pick and choose your veggies, and enjoy them with a variety of dipping sauces.
What are Spring Rolls?
The Vietnamese spring roll, also known as gỏi cuốn, is a rice paper roll filled with either pork, veggies, or seafood. Don't confuse it with the Chinese spring roll, which is wrapped with pastry dough and deep fried.
Shrimp Spring Rolls Ingredients
When it comes to your veggie and herb fillings, fresh is best for this recipe!
- Shrimp. You can use fresh, frozen, or precooked shrimp (just skip the cook shrimp step if using precooked). And if you are using frozen shrimp, defrost them.
- Rice Paper Sheets. These translucent wrappers can be found in Asian markets or in the Asian section of your local grocery store.
- Vegetables. I use chopped butter lettuce, carrot, cucumber, and red cabbage.
- Herbs. I use mint and cilantro for a refreshing herby flavor.
- Jalapeno. This adds crunch and a pop of spice.
- Avocado. This creamy, good fat adds nutrients and amazing texture.
- Vermicelli Noodles. These add a bit more substance to the rolls so they are more filling. The soft noodles are also a nice contrast to the crisp veggies.
Peanut Butter Dipping Sauce
- Peanut Butter. The base flavor of the sauce.
- Soy Sauce. This adds a distinct umami flavor.
- Rice Vinegar. This adds a sweet, acidic taste.
- Honey. This sweetens the sauce.
- Sesame Oil. For a toasted, nutty taste.
- Chili Garlic Sauce. For a spicy, savory flavor.
- Hoisin Sauce. This is a sweet, spicy sauce.
- Water. This thins out the sauce for a smoother consistency.
How to Make Shrimp Spring Rolls
When making spring rolls, have your veggies, shrimp, noodles, and peanut sauce ready to go so you can efficiently assemble and serve them.
Prep Veggies for Shrimp Spring Rolls
Prep veggies by peeling the carrot and cutting one-inch thick slices. Cut one-inch slices of cucumber. Slice jalapeno. Roughly chop red cabbage. Slice avocado into thin slices. Then roughly chop herbs.
Cook Vermicelle Noodles
Prepare vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside.
In a small pot, boil 2 cups of water and boil shrimp for 3-5 minutes until fully cooked through.
Soften Rice Paper Wrappers
In a large bowl (a little larger than the circumference of the rice paper) fill with warm water. Then take one sheet of rice paper and emerge in warm water for 20-30 seconds until the rice paper becomes pliable and soft.
Assemble Shrimp Spring Rolls
Place rice paper on a flat surface and fill with veggie ingredients. Roll burrito style and after the first roll, place shrimp on rice paper and roll until tucked and closed.
Prepare Peanut Butter Dipping Sauce
In a small bowl, whisk all sauce ingredients except water. Add 1 tablespoon of water at a time until you reach the desired consistency.
Tips and Tricks
- Remember to devein and remove the shells of the shrimp before cooking them and adding them to the spring rolls.
- Keep the ingredients dry. If they are too moist, the rolls will be soggy and fall apart.
- Do not overfill the wrappers because they are delicate. Otherwise, they will tear.
- Do not oversoak the rice paper wrappers; 30 seconds max. Once they are dampened, quickly assemble the rolls to avoid them from drying out.
- Although they can be stored for later, shrimp spring rolls are best enjoyed immediately.
Recipe Variations & Substitutions
- Vegetables. Consider adding bean sprouts, bell peppers,
- Protein. Not a fan of shrimp? Use this spring roll recipe with tofu, pork, crab, or chicken.
- Sauce. Instead of peanut sauce, try sweet chili sauce.
- Grilled Shrimp Spring Rolls. Simply grill the shrimp instead of boiling it, for a crisp texture and slightly charred taste.
How to Store Leftovers
Store leftovers in an airtight container with parchment paper in between each roll so they don't stick together. They last up to 3 days in the fridge.
Can I make Shrimp Spring Rolls in advance?
Prepare each component of the spring shrimp rolls (veggies, shrimp, noodles) and store them separately in airtight containers in the fridge up to one day ahead. When you are ready to serve them, submerge the rice paper in water and assemble your rolls.
Are shrimp spring rolls healthy?
Yes. They are loaded with vegetables and a lean protein, and then wrapped in a low-calorie rice paper sheets.
Are shrimp spring rolls keto-friendly?
No. Rice paper rolls are not keto-friendly. Make this recipe low-carb by omitting the vermicelli noodles and using collard green leaves instead of rice paper.
What goes with shrimp spring rolls?
I HOPE YOU ENJOY THIS EASY SHRIMP SPRING ROLL RECIPE!
Shrimp Spring Rolls
- 1 lb Shrimp
- 6-8 Sheets of Rice Paper
- 1.5-2 cups Butter Lettuce
- 1 Carrot
- 1 Cucumber
- 1.5 cups Red Cabbage
- ½ cup Mint
- ½ cup Cilantro
- 1 Jalapeno
- 1 Avocado
- 1 cup Vermicelli Noddles
Peanut Butter Dipping Sauce
- 2 tablespoon Peanut Butter
- 1 tablespoon Soy Sauce + 1 tsp
- 1 teaspoon Rice Vinegar
- 1.5 teaspoon Honey
- 1 teaspoon Sesame Oil
- 1 teaspoon Chili Garlic Sauce
- ½ teaspoon Hoisin Sauce
- ½ tablespoon Water
Shrimp Spring Rolls
- Prep veggies by peeling the carrot and cutting one inch thick slices. Cut one inch slices of cucumber. Slice Jalapeno. Roughly chop red cabbage. Slice avocado into thin slices. Roughly chop herbs.
- Prepare vermicelli noodles according to package instructions, drain, rinse with cold water and set aside.
- In a small pot, boil 2 cups of water and boil shrimp for 3-5 minutes until fully cooked through.
- In a large bowl (a little larger than the circumference of the rice paper) fill with warm water.
- Take one sheet of rice paper and emerge in warm water for 20-30 seconds until rice paper becomes pliable and soft.
- Place rice paper on flat surface and fill with veggie ingredients. Roll burrito style and after first roll, place shrimp on rice paper and roll until tucked and closed.
Peanut Butter Dipping Sauce
- In a small bowl, whisk all sauce ingredients except water. Add 1 tablespoon of water at a time until desired consistency.