Fresh Vietnamese Shrimp Spring Rolls are light, crisp, and full of bright flavors. Wrapped in delicate rice paper, these rolls are packed with juicy shrimp, crunchy veggies like carrots and cucumber, fresh herbs, and vermicelli noodles. They’re a perfect mix of textures, with the chewiness of the shrimp and the snap of fresh greens.
I love making these spring rolls because they’re so refreshing and easy to customize. You can add as many herbs as you like, and I always have fun rolling them up while listening to some good music. One tip I like to share is to soak the rice paper just long enough so it’s soft but not too sticky — it makes rolling a breeze!
These rolls are great served with a dipping sauce like peanut or hoisin sauce. I often make a big batch for a light lunch or a party appetizer, and everyone always asks for seconds. They’re healthy, tasty, and feel like a little bite of sunshine on your plate.
Key Ingredients & Substitutions
Shrimp: Cooked shrimp add sweetness and protein. If unavailable, try cooked chicken or tofu for a vegetarian option.
Rice Paper Wrappers: These create the delicate, chewy roll. If fresh rice paper isn’t around, avoid soggy wraps by soaking quickly in warm water only.
Herbs: Mint, cilantro, and Thai basil bring fresh, bright flavors. If you can’t find Thai basil, sweet basil works well too.
Vermicelli Noodles: Thin rice noodles add bulk and texture. You can skip noodles for a low-carb version or use spiralized veggies instead.
Dipping Sauce: Hoisin with peanut butter makes a delicious, creamy dip. Soy sauce and lime juice add balance. For a nut-free sauce, try a simple soy-lime-ginger mix.
How Do You Roll Vietnamese Spring Rolls Without Tearing the Rice Paper?
Rice paper can be fragile, so the key is moistening it just right.
- Dip the wrapper in warm water for 5-10 seconds. It should feel soft but still sturdy.
- Lay it flat gently on a clean surface to avoid folds or wrinkles.
- Add the fillings near the edge closest to you, leaving some space on the sides.
- Fold the bottom over the filling, tuck in the sides, and roll up firmly but gently, like a burrito.
- If the wrapper gets too sticky or tears, start with a new one and avoid soaking too long next time.
Practice makes perfect, and soon rolling will feel easy and fun!
Equipment You’ll Need
- Large shallow dish or pie plate – I like this because it’s perfect for dipping the rice paper quickly without over-soaking.
- Kitchen scissors or sharp knife – helps you cut the shrimp easily and precisely.
- Cutting board – provides a clean, flat surface for prepping herbs and vegetables.
- Small bowls – for assembling the dipping sauce ingredients; makes mixing easy.
- Plate or tray lined with a damp towel – to place finished rolls and keep them moist until serving.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or tofu to make it vegetarian or to vary the protein.
- Add thinly sliced mango or avocado for extra sweetness and creaminess.
- Use different herbs like Thai basil, mint, or cilantro to change the flavor profile.
- Mix in shredded carrots or julienned bell peppers for more crunch and color.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 large cooked shrimp, peeled, deveined, and halved lengthwise
- 8 sheets rice paper wrappers (about 8-9 inches diameter)
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce (such as iceberg or romaine)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (optional)
- 1 small cucumber, julienned
- 1 medium carrot, shredded or julienned
- ¼ cup chopped roasted peanuts (optional, for garnish)
For the Dipping Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter (optional for a peanut-hoisin sauce)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1-2 cloves garlic, minced
- ¼ cup water
- Crushed peanuts for garnish (optional)
- Lime wedges (for serving)
How Much Time Will You Need?
This whole recipe takes about 25-30 minutes. Preparing and chopping the veggies and herbs takes about 10-15 minutes, rolling the spring rolls another 10-15 minutes, and making the dipping sauce only a few minutes. It’s quick and perfect for a fresh, light meal or appetizer.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by cooking and draining the vermicelli noodles according to package instructions. Peel and halve the cooked shrimp lengthwise. Shred the lettuce, julienne the cucumber and carrot, and wash the fresh herbs to have everything ready for assembly.
2. Make the Dipping Sauce:
In a small bowl, mix the hoisin sauce, peanut butter (if you’re using it), soy sauce, rice vinegar, sugar, minced garlic, and water. Whisk everything together until smooth. Adjust the thickness by adding a little more water if needed. Sprinkle crushed peanuts on top if you’d like some crunch.
3. Soften the Rice Paper:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 5 to 10 seconds, just until it becomes soft and flexible but not too sticky or falling apart. Lay it flat on a clean surface like a cutting board or plate.
4. Add the Fillings:
Place 3 shrimp halves near the bottom third of the wrapper with the rounded side facing up, so they’re visible once rolled. Then add a small handful of vermicelli noodles, some shredded lettuce, cucumber strips, carrot, and a mix of mint, cilantro, and Thai basil leaves.
5. Roll Up the Spring Rolls:
Fold the bottom edge of the wrapper over the fillings, then fold in the sides to enclose them. Roll tightly upwards until fully sealed, similar to wrapping a burrito. Place the roll seam side down on a plate.
6. Keep Rolls Fresh:
Cover the finished rolls on the plate with a damp towel or plastic wrap to keep them moist while you prepare the rest.
7. Serve and Enjoy:
Serve the fresh shrimp spring rolls immediately with the dipping sauce and lime wedges on the side. They’re perfect for a light and refreshing meal or appetizer.
Can I Use Frozen Shrimp for the Spring Rolls?
Yes, you can use frozen shrimp! Just make sure to thaw them completely in the refrigerator overnight or under cold running water. Pat them dry before assembling the rolls to avoid excess moisture.
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container lined with a damp paper towel to keep them from drying out. Keep them refrigerated and enjoy within 1-2 days for best freshness.
Can I Prepare the Rolls Ahead of Time?
You can prep the fillings and dipping sauce a day ahead, but it’s best to roll the spring rolls right before serving to prevent the rice paper from becoming sticky or brittle.
What Are Good Substitutions for the Herbs?
If you don’t have Thai basil, try regular sweet basil or more mint and cilantro. The fresh herbs add bright flavors, but you can adjust based on what’s available to you.