Vietnamese Shrimp Spring Rolls

Vietnamese shrimp spring rolls are light, refreshing, and packed with crisp vegetables, fragrant herbs, and tender shrimp, all wrapped in delicate rice paper. Served with a creamy peanut-hoisin dipping sauce, these rolls are a perfect balance of fresh flavors and textures, making them an ideal appetizer, snack, or light meal.

Why You’ll Love This Recipe

• Fresh and healthy – Loaded with vegetables, lean shrimp, and herbs for a nutritious meal.
• No cooking required – Quick and easy to prepare, with minimal effort.
• Gluten-free option – Naturally gluten-free when using tamari instead of soy sauce.
• Customizable – Adjust fillings to your preference, adding tofu, avocado, or extra vegetables.
• Perfect for meal prep – Great for assembling ahead of time for a quick grab-and-go snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Spring Rolls:

• 12 large shrimp, cooked and sliced in half lengthwise
• 6 rice paper wrappers
• 1 cup cooked vermicelli rice noodles
• 1/2 cup shredded lettuce or cabbage
• 1/2 cup julienned carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/4 cup fresh Thai basil
• 2 green onions, cut into long strips

For the Dipping Sauce:

• 1/4 cup hoisin sauce
• 2 tbsp peanut butter
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1-2 tbsp warm water (to thin sauce if needed)
• 1 tbsp crushed peanuts (for garnish)

Directions

1. Prepare the ingredients – Cook the shrimp and vermicelli noodles if not already prepared. Slice the vegetables and herbs.
2. Soften the rice paper – Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft and pliable.
3. Assemble the rolls – Lay the softened wrapper on a clean surface. Place 3 shrimp halves, cut-side up, near the top. Below the shrimp, layer some vermicelli noodles, lettuce, carrots, cucumber, and fresh herbs.
4. Roll tightly – Fold in the sides of the rice paper, then roll it tightly from the bottom up, enclosing the filling. Repeat with the remaining ingredients.
5. Prepare the dipping sauce – In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and minced garlic. Add warm water as needed for the desired consistency.
6. Serve and enjoy – Garnish the sauce with crushed peanuts and serve alongside the shrimp spring rolls.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6 rolls
• Calories: 180 kcal per roll

Variations

• Vegetarian option – Replace shrimp with marinated tofu or avocado slices.
• Extra crunch – Add thinly sliced bell peppers or shredded red cabbage.
• Spicy version – Stir sriracha or chili flakes into the dipping sauce.
• Mango twist – Add thin slices of fresh mango for a sweet contrast.
• Lighter sauce – Swap peanut butter for almond butter or omit for a soy-vinegar dip.

Storage/Reheating

• Refrigeration: Store assembled rolls in an airtight container, separated with parchment paper, for up to 2 days.
• Dipping sauce: Keep refrigerated in a sealed container for up to a week.
• Avoid freezing: Rice paper becomes too delicate when frozen and thawed.
• Reheating: Best enjoyed fresh; if refrigerated, let rolls sit at room temperature for 10 minutes before serving.

FAQs

Can I make spring rolls ahead of time?

Yes, but cover them with a damp paper towel and store them in an airtight container to prevent drying out.

How do I keep rice paper from tearing?

Soak the wrappers only until just pliable—over-soaking can make them too fragile.

Can I use a different protein?

Yes, swap shrimp for grilled chicken, smoked salmon, or shredded crab.

What can I serve with these spring rolls?

Pair them with extra dipping sauces like sweet chili sauce or a tangy fish sauce dressing.

Are spring rolls and egg rolls the same?

No, spring rolls use rice paper and are served fresh, while egg rolls use wheat wrappers and are fried.

Can I make these gluten-free?

Yes! Use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.

How do I prevent spring rolls from sticking together?

Place them in a single layer on a plate and separate layers with parchment paper.

Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor and texture, but a sprinkle of dried basil or cilantro can work in a pinch.

What if I don’t have rice paper?

You can use lettuce leaves as a wrap alternative for a low-carb option.

How do I make the sauce thinner?

Add more warm water and whisk until you reach the desired consistency.

Conclusion

Vietnamese Shrimp Spring Rolls are a fresh, healthy, and flavorful dish that’s simple to prepare and packed with vibrant ingredients. Perfect as an appetizer, light meal, or snack, these rolls are versatile and customizable to suit your taste. Whether you’re new to making spring rolls or a seasoned pro, this recipe is a delicious way to enjoy the bright and aromatic flavors of Vietnamese cuisine.