Fresh Vietnamese Shrimp Spring Rolls are light, crisp, and full of vibrant flavors. They bring together tender shrimp, crunchy vegetables, fresh herbs, and soft rice paper wraps that are slightly chewy. These rolls feel like a refreshing bite of summer any time of year.
I love making these spring rolls when I want something cool and healthy but still satisfying. What I really enjoy is how customizable they are — you can add whatever fresh veggies you have on hand or even switch up the herbs. A little bowl of peanut sauce or tangy hoisin dipping sauce makes every bite even better.
Whenever I’m serving these at a gathering, I like to set everything out buffet-style and let everyone roll their own. It’s fun, hands-on, and feels like a little event all by itself. Plus, it’s a great way to get everyone excited about eating greens along with that tasty shrimp!
Key Ingredients & Substitutions
Shrimp: Using cooked shrimp makes these spring rolls taste fresh and light. If you don’t like shrimp, you can swap with cooked chicken or tofu. Just keep it bite-sized.
Rice Paper: The translucent rice paper wraps are the signature element. If unavailable, look for fresh spring roll wrappers in Asian markets. Store them in a dry place to avoid sticking.
Fresh Herbs: Mint, cilantro, and basil add bright, fresh flavors. Feel free to use just one or two, or try parsley if you’re short on herbs. Freshness is key!
Rice Vermicelli: These soft noodles add texture and help hold fillings together. Thin spaghetti can work as a substitute if needed.
Dipping Sauce: The peanut hoisin sauce balances sweet, salty, and tangy notes. If peanut allergies are a concern, try a simple soy-lime-garlic sauce or a sweet chili sauce instead.
How Do I Keep Rice Paper from Tearing and Make Perfect Rolls?
Rice paper can feel tricky because it tears easily if soaked too long or rolled too tight. Here’s how to get smooth, tight rolls every time:
- Dip rice paper in warm water just 3-5 seconds until it’s soft but still slightly firm.
- Place it on a clean, damp surface to prevent sticking.
- Add about a palm-sized amount of filling near the edge closest to you, leaving space on sides.
- Fold bottom over filling, then fold sides in gently to enclose filling.
- Roll tightly but not too hard — too much pressure can tear the wrapper.
- If the paper tears, toss that one out and start fresh to avoid sogginess from gluey bits.
Patience and practice help! Once you get the rhythm, rolling feels quick and easy, with beautiful results you want to show off.
Equipment You’ll Need
- Large shallow dish or pie plate – I use this for soaking the rice paper, it keeps everything neat and easy to work with.
- Cutting board and sharp knife – for slicing shrimp, herbs, and veggies cleanly.
- Small bowls – for assembling your dipping sauce ingredients and for easy access while rolling.
- Tongs or chopsticks – help handle rice paper gently without tearing.
- Serving platter – to display the finished spring rolls beautifully.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken, tofu, or salmon for different protein options that suit your taste.
- Mix in thinly sliced cucumber or bell peppers for added crunch and color.
- Use Thai basil, mint, and cilantro or swap with parsley or Thai chives for new flavor profiles.
- Switch the dipping sauce to a sweet chili or lime fish sauce for a tangy twist.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 large shrimp, peeled, deveined, and cooked
- 8 rice paper wrappers (about 8 inches diameter)
- 1 cup shredded lettuce or leafy greens
- ½ cup shredded carrot
- ½ cup thin rice vermicelli noodles, cooked and drained
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- Optional: cucumber, thinly sliced
For the Dipping Sauce (Traditional Peanut Hoisin Sauce):
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- ½ teaspoon chili garlic sauce (optional, for heat)
- ¼ cup water (adjust for desired consistency)
- Crushed peanuts for garnish (optional)
Time You’ll Need:
This recipe takes about 20 minutes to prepare, including cooking and cooling the shrimp and noodles. Allow a few extra minutes to soak the rice paper and assemble each roll. The dipping sauce can be made quickly while assembling the rolls. No cooking time beyond boiling shrimp and noodles, so the whole process is speedy and fresh!
Step-by-Step Instructions:
1. Prepare Your Fillings:
Cook and cool the shrimp, then slice each shrimp in half lengthwise. Cook and drain the vermicelli noodles. Shred the lettuce and carrot. Wash and pat dry all the fresh herbs.
2. Soften the Rice Paper:
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds or until soft but still slightly firm. Lay the softened wrapper flat on a clean work surface.
3. Assemble the Rolls:
Arrange 2 shrimp halves near the bottom edge of the rice paper so they’ll show through the wrapper. On top of the shrimp, place a small handful of shredded lettuce, vermicelli noodles, carrot, and fresh herbs. Add cucumber slices if you like.
Fold the bottom edge over the filling, then fold in the sides tightly. Roll everything up firmly but gently, like a burrito, sealing the roll.
4. Repeat & Serve:
Repeat the process with the remaining wrappers and fillings. To make the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, garlic, chili garlic sauce (if using), and water until smooth. Adjust water for your preferred thickness. Sprinkle crushed peanuts on top if desired.
Serve the spring rolls chilled or at room temperature with the dipping sauce on the side. Enjoy your fresh, crunchy, flavorful Vietnamese shrimp spring rolls!
Can I Use Frozen Shrimp for These 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 slicing and assembling to avoid extra moisture in the rolls.
How Long Can I Store Made Spring Rolls?
Fresh spring rolls are best eaten the same day for optimal texture. However, you can store them tightly wrapped in plastic wrap in the fridge for up to 24 hours. Place a damp paper towel over them to keep the rice paper from drying out.
Can I Make These Vegetarian?
Absolutely! Simply omit the shrimp and add more veggies like avocado, bell peppers, and extra herbs. You can also add tofu for protein. The dipping sauce works perfectly for vegetarians too.
What’s the Best Way to Soften Rice Paper without Tearing?
Dip the rice paper in warm water for only 3 to 5 seconds until it’s pliable but still slightly firm — not overly soft. This helps prevent tearing and makes it easier to roll tightly.
