Fresh Shrimp Spring Rolls

Dive into a world of vibrant flavors and textures with these Fresh Shrimp Spring Rolls. Light, healthy, and bursting with freshness, these rolls are a delightful appetizer or a light meal that’s incredibly satisfying. Perfect for a warm evening or when you crave something wholesome and delicious.

Why You Will Love This Recipe

These Fresh Shrimp Spring Rolls are incredibly versatile and easy to customize. They offer a fantastic balance of fresh herbs, crisp vegetables, and succulent shrimp, all wrapped in delicate rice paper. They are naturally gluten-free and can easily be made vegetarian or vegan. The dipping sauce is the perfect complement, adding a sweet, savory, and slightly tangy finish that will have you reaching for more.

Ingredients

• 12-16 rice paper wrappers
• 1 pound medium shrimp, peeled and deveined
• 1 cup cooked rice vermicelli noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• Optional: 1/2 cup thinly sliced red bell pepper
• Optional: 1/2 cup thinly sliced avocado
• For the Peanut Dipping Sauce:
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Optional: 1/2 teaspoon sriracha or chili garlic sauce for heat

Step-by-Step Instructions

1. Prepare the shrimp: If using raw shrimp, cook them first. You can boil them in water for 2-3 minutes until pink and opaque, then drain and rinse with cold water. Alternatively, you can pan-sear them. Once cooked, slice each shrimp in half lengthwise.
2. Prepare the dipping sauce: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey or maple syrup, grated ginger, and minced garlic until smooth. Add sriracha or chili garlic sauce if desired. Set aside.
3. Set up your rolling station: Fill a shallow dish or pie plate with warm water. Have your rice paper wrappers, cooked shrimp, vermicelli noodles, shredded carrots, sliced cucumber, red bell pepper (if using), avocado (if using), mint, cilantro, and basil leaves ready.
4. Dip and soften the wrapper: Submerge one rice paper wrapper in the warm water for about 20-30 seconds, or until it becomes pliable but not overly soft. Carefully remove it from the water, letting any excess water drip off, and lay it flat on a clean, damp surface (like a cutting board or a clean kitchen towel).
5. Add the fillings: Arrange about 2-3 shrimp halves, a small portion of rice vermicelli noodles, shredded carrots, cucumber, red bell pepper, avocado, and a generous amount of fresh herbs (mint, cilantro, basil) in the center of the lower half of the wrapper. Be careful not to overfill.
6. Roll the spring rolls: Fold the bottom edge of the wrapper up and over the filling. Then, fold in the left and right sides of the wrapper. Tightly roll the spring roll upwards to create a neat, compact roll.
7. Repeat: Continue with the remaining wrappers and fillings, dipping one wrapper at a time and assembling the spring rolls.
8. Serve: Arrange the Fresh Shrimp Spring Rolls on a platter and serve immediately with the prepared peanut dipping sauce.

Expert Tips / Pro Tips

• Don’t oversoak the rice paper: Over-soaking will make the wrappers too fragile and difficult to work with. They should be pliable, not mushy.
• Keep your station damp: Laying a slightly damp kitchen towel under your cutting board can prevent the rice paper from sticking.
• Don’t overfill: While tempting, overfilling your rolls will make them harder to wrap and more likely to tear.
• Fresh herbs are key: Don’t skip the fresh herbs! They are a crucial component for the vibrant flavor and aroma of these spring rolls.
• Prepare all ingredients beforehand: This is a “mise en place” dish. Have all your vegetables chopped, noodles cooked, and shrimp prepped before you start rolling.

Variations & Substitutions

• Vegetarian/Vegan: Omit the shrimp and add extra tofu (firm or extra-firm, pressed and pan-fried or baked) or more vegetables like edamame or finely chopped broccoli. Ensure your sweetener for the sauce is maple syrup or agave.
• Different Protein: Cooked chicken, thinly sliced firm tofu, or even crab meat can be used instead of shrimp.
• Different Vegetables: Experiment with thinly sliced daikon radish, jicama, bean sprouts, or lettuce for added crunch and flavor.
• Dipping Sauce: If you don’t like peanut sauce, try a hoisin-based dipping sauce, a sweet chili sauce, or a lemon-ginger vinaigrette.

Serving Suggestions

Fresh Shrimp Spring Rolls are perfect as a light appetizer, a healthy lunch, or a refreshing snack. They can also be part of a larger Asian-inspired meal. Serve them alongside a bowl of hot and sour soup, a light stir-fry, or a simple cucumber salad for a complete dining experience. For an extra touch, garnish with extra chopped peanuts and fresh cilantro.

Storage, Freezing & Reheating

Fresh Shrimp Spring Rolls are best enjoyed immediately after they are made, as the rice paper can become tough or sticky over time. If you need to store them, wrap them tightly in plastic wrap or place them in an airtight container lined with parchment paper to prevent sticking. They can be stored in the refrigerator for up to 24 hours, though the texture might slightly change. Avoid freezing, as the rice paper will not hold up well to thawing. If you must reheat, a very brief period in a microwave on low power might work, but they are truly best served at room temperature or slightly chilled.

Nutrition Information

Note: Nutritional information is an estimate and can vary based on ingredient choices and quantities.

FAQ

How do I prevent the spring rolls from sticking together?

After rolling, you can place them on a baking sheet lined with parchment paper, ensuring they don’t touch. Some people also find lightly brushing the finished rolls with a neutral oil can help prevent sticking, but this is optional.

What kind of dipping sauce can I serve with these rolls?

The classic pairing is a peanut dipping sauce, but other popular options include a sweet chili sauce, a hoisin-based sauce, or a tangy lime-ginger dressing. The recipe above includes a delicious peanut dipping sauce.

Can I make the filling ahead of time?

Yes, you can prepare the fillings (chop vegetables, cook noodles and shrimp) a day in advance and store them separately in airtight containers in the refrigerator. This will make assembly much quicker when you’re ready to roll.

Why are my spring rolls tearing?

This is often due to overfilling the wrapper, not soaking the rice paper long enough (making it too stiff), or soaking it for too long (making it too weak). Ensure your hands and rolling surface are slightly damp, and work gently.

Can I make these rolled ahead?

While best fresh, you can make them a few hours ahead and store them covered with a damp cloth or plastic wrap in the refrigerator. However, the texture of the rice paper will soften over time, so it’s ideal to consume them the same day.

Fresh Shrimp Spring Rolls

Vibrant and healthy fresh shrimp spring rolls packed with crisp vegetables and tender shrimp, served with a zesty peanut dipping sauce. Perfect for a light appetizer or a refreshing meal.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 5 minutes mins

Total Time 50 minutes mins

Servings: 8 rolls

Course: Appetizer, Light Meal

Cuisine: asian, Vietnamese

Calories: 250

Ingredients Method Notes

Ingredients

  

Spring Rolls

• 8 oz cooked shrimp peeled, deveined, and halved lengthwise if large
• 8 rice paper wrappers about 8-inch diameter
• 1 cup rice vermicelli noodles cooked according to package directions, then rinsed with cold water
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber julienned
• 1 cup thinly sliced red bell pepper
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 cup lettuce leaves such as butter or romaine, torn into pieces

Peanut Dipping Sauce

• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce or tamari for gluten-free
• 2 tbsp rice vinegar or lime juice
• 1 tbsp honey or maple syrup
• 1 clove garlic minced
• 1/4 tsp red pepper flakes optional, for heat
• 2-4 tbsp warm water to thin to desired consistency

Method

 

Instructions

1. Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes (if using). Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency. Set aside.
2. Prepare a shallow dish or pie plate with warm water. Submerge one rice paper wrapper in the warm water for about 20-30 seconds, or until pliable. Carefully remove it from the water, letting any excess drip off.
3. Lay the softened wrapper flat on a clean, damp surface (like a cutting board or a clean kitchen towel). Arrange about 2-3 pieces of shrimp, a small tangle of noodles, a small amount of carrots, cucumber, bell pepper, mint, cilantro, and a lettuce leaf near the bottom third of the wrapper.
4. Fold the bottom edge of the wrapper up over the filling tightly. Then fold in the sides. Tightly roll the spring roll upwards to seal.
5. Repeat with the remaining wrappers and filling ingredients until all spring rolls are made.
6. Serve the fresh shrimp spring rolls immediately with the prepared peanut dipping sauce on the side.

Notes

For best results, work with the rice paper wrappers one at a time, as they can stick to each other and to surfaces if they dry out. You can customize the fillings with other vegetables like bean sprouts or shredded cabbage.