Bright, fresh, and endlessly satisfying, these Shrimp Spring Rolls are the kind of light meal that hits all the right notes: tender, savory shrimp; crisp, yet tender rice paper; cool, crunchy vegetables; and a rich, nutty peanut dipping sauce to tie it all together. They’re simple to assemble, colorful on the plate, and perfect for a weeknight dinner, a make-ahead lunch, or a party appetizer. If you love the contrast of delicate rice wrappers with bold, herb-forward fillings, and want a fun hands-on meal, these rolls deliver every time — and if you crave an extra-crispy finish, I also have a guide to crispy rice paper spring rolls that pairs beautifully with this filling.
Why You’ll Love This Shrimp Spring Rolls
- Bright, herb-forward flavors: fresh mint and cilantro lift every bite.
- Contrasting textures: silky rice noodles, crunchy veggies, and tender shrimp wrapped in delicate rice paper.
- Ready in about 20–30 minutes when ingredients are prepped — perfect for busy nights.
- Light and naturally gluten-free (check your peanut sauce), great for a variety of diets.
- Versatile: works as an appetizer, main, or party platter — mix and match herbs and veggies.
- Easy to scale up for guests — assembly is fast once everything is laid out.
- Hands-on and fun to make with family or friends — everyone can build their own roll.
What Is Shrimp Spring Rolls?
Shrimp spring rolls are fresh Vietnamese-style rolls made with soaked rice paper wrappers filled with cooked shrimp, rice vermicelli, crisp vegetables, herbs, and lettuce. They’re not fried — the rice paper is softened in warm water then rolled, giving a tender, slightly chewy wrapper that showcases the colorful fillings. The taste is clean and bright: sweet, slightly briny shrimp paired with earthy noodles, crunchy carrot and cucumber, aromatic mint and cilantro, and a creamy, savory peanut dipping sauce for richness. People typically enjoy them as appetizers, light dinners, picnic fare, or as part of a larger spread; they feel fresh enough for lunch, special enough for entertaining, and comforting enough for a cozy night in.
Ingredients for Shrimp Spring Rolls
For the Base
- 12 rice paper wrappers (round)
- 12 large cooked shrimp, peeled, deveined, sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked/boiled 3–5 minutes)
- 1 large carrot, julienned
- 1 small cucumber, julienned (seeded if watery)
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
For the Sauce
- 1/2 cup peanut dipping sauce (store-bought or homemade)
For Serving
- Extra peanut dipping sauce on the side
Ingredient Notes (Substitutions, Healthy Swaps)
- Rice paper: naturally gluten-free. Look for rice papers labeled “round” and of a consistent thickness to make rolling easier.
- Shrimp: the recipe uses cooked shrimp sliced lengthwise. If you have raw shrimp, cook them and chill fully before slicing to avoid soggy wrappers.
- Noodles: rice vermicelli can be swapped with thin rice noodles or omitted entirely for a lower-carb roll (optional).
- Peanut dipping sauce: if you need a nut-free option, substitute with a sunflower seed butter–based sauce, or serve a light soy-lime dipping sauce (note: that changes the flavor profile).
- Herbs: if you don’t have mint or cilantro, try basil or a combination of any fresh herbs you like — keep them fresh for the best aroma.
- Lettuce: romaine gives crunch and structure; butter lettuce or baby spinach work too but are more delicate.
Step-by-Step Instructions
Step 1 – Prepare the noodles
- Cook or soak the 4 oz rice vermicelli according to package directions (typically 3–5 minutes in boiling water or soaking in hot water).
- Drain and rinse under cold water to stop cooking and keep them from sticking.
Visual cue: Noodles should be soft but not mushy and separated into loose strands.
Step 2 – Prep the fillings
- Slice the cooked shrimp in half lengthwise.
- Julienne the carrot and cucumber; slice the red bell pepper thinly.
- Pick mint and cilantro leaves from stems and cut romaine into 1/2-inch strips.
- Arrange everything on a platter so assembly is quick.
Pro cue: Tidy, evenly sized fillings make rolling easier and give each bite a balanced flavor.
Step 3 – Soak the rice paper
- Fill a shallow dish or pie plate with warm water.
- Submerge one rice paper wrapper for about 5 seconds until it’s pliable (don’t oversoak).
Visual cue: The wrapper will look translucent and soft but still hold its shape.
Step 4 – Build the roll
- Lay the softened wrapper flat on a clean work surface.
- Near the bottom third, place a strip of romaine, a small handful of noodles, a few strips each of carrot, cucumber, and pepper, a few mint and cilantro leaves, and 2 halves of shrimp with the cut side facing up.
- Fold the sides of the wrapper in toward the center, then roll from the bottom up tightly to form a neat cylinder.
Pro cue: Position ingredients close to the edge you’ll roll from to create a tight compact roll that won’t unravel.
Step 5 – Repeat and serve
- Repeat the soaking and filling process with the remaining wrappers and fillings.
- Serve immediately with 1/2 cup peanut dipping sauce and extra on the side.
Visual cue: Rolls should be tightly packed, brightly colored through the translucent wrapper, with shrimp visible on top.
Pro Tips for Success
- Work assembly-line style: one person soaks wrappers, another fills and rolls to speed things up.
- Don’t soak wrappers too long; they’ll become gummy and tear. About 5 seconds in warm water is usually enough.
- Pat dry wet vegetables to prevent excess moisture from making rolls soggy.
- Keep finished rolls on a platter covered with a slightly damp towel to prevent them from drying out before serving.
- For even slices when serving, chill rolls briefly and use a sharp knife dipped in water between cuts.
- If the rice vermicelli clumps, toss them with a tiny drizzle of neutral oil before assembling.
- Taste the peanut sauce beforehand; many store-bought versions need a splash of lime or a pinch of sugar to brighten them.
Flavor Variations (Optional)
- Spicy kick (optional): Add a smear of Sriracha or a few thin slices of fresh chili inside each roll or mix chili paste into the peanut sauce.
- Citrus boost (optional): Add a little lime zest to the filling or stir lime juice into the peanut dipping sauce to brighten flavors.
- Extra herbs (optional): Add Thai basil or a few sprigs of green onion for a different herb profile.
- Lighter version (optional): Reduce the peanut sauce or serve a lighter soy-lime dipping sauce on the side.
- Protein swap (optional): For variety, try shredded cooked chicken or firm tofu (pressed and thinly sliced) instead of shrimp — keep shrimp as the main option for this recipe.
Serving Suggestions
- Pair with extra peanut dipping sauce and small bowls of lime wedges for guests to squeeze over their rolls.
- Serve as part of a larger Asian-inspired spread with steamed edamame, a crisp cucumber salad, and pickled vegetables.
- Make a colorful appetizer platter for parties — slice each roll in half and arrange on a big serving board.
- Add a playful taco night twist by serving alongside light, crisp fried shrimp recipes — for a complementary idea, try my take on air fryer bang bang shrimp tacos.
- For a lunchbox option, pack rolls with sauce in a separate leak-proof container so they stay fresh until ready to dip.
Make-Ahead, Storage & Reheating
- What to prep ahead: Cook and chill the shrimp, prepare the vermicelli, julienne the vegetables, and make the peanut dipping sauce up to 24 hours in advance.
- Rolling ahead: You can roll the spring rolls up to a few hours ahead and store them in the refrigerator covered with a slightly damp towel and plastic wrap to prevent drying.
- Refrigerator storage time: Store assembled spring rolls tightly covered for up to 24 hours for best texture. After 24 hours fillers and wrappers start to soften and lose their fresh bite.
- Reheating: These are best served cold or at room temperature; do not reheat rice paper rolls — reheating makes the wrapper limp and changes texture. If you want warm fillings, warm the shrimp and noodles before assembling and serve immediately.
Storage and Freezing Instructions
- Freezing not recommended: Rice paper becomes brittle when frozen and soggy when thawed, so freezing assembled rolls is not advised.
- Alternatives: If you must preserve components, freeze the cooked shrimp (raw shrimp are easier to freeze), and refrigerate or freeze the peanut sauce separately. Store noodles and fresh vegetables in the fridge and assemble when ready to eat.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 260 kcal | 12 g | 34 g | 9 g | 2 g | 420 mg |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQ About Shrimp Spring Rolls
- How do I stop the rice paper from tearing?
- Don’t soak it too long; briefly dip in warm water until pliable and lay it flat — over-soaking makes it fragile.
- My rolls are falling apart — what did I do wrong?
- You may be overfilling or not rolling tightly enough. Use less filling and tuck in the sides firmly before rolling.
- Can I make these vegetarian?
- Yes — swap shrimp for thinly sliced tofu or simply increase the veggies and herbs for a vegetarian roll (optional).
- How long can I keep assembled rolls in the fridge?
- Up to 24 hours covered with a damp towel; after that they soften and lose their texture.
- Do I need to cook the vermicelli?
- Follow the package directions — most rice vermicelli require soaking or a brief boil of 3–5 minutes. Rinse with cold water to stop cooking.
- What’s the best way to serve the peanut sauce?
- Serve it in a small dipping bowl beside the rolls and place extra sauce on the side so guests can add as much as they like.
Notes
- Slice rolls cleanly for platters: chill briefly and use a sharp knife dipped in water between cuts to prevent sticking.
- Brighten peanut sauce with a squeeze of lime or a splash of water if it’s too thick.
- For a polished presentation, place a whole mint leaf or shrimp half on top of each roll before serving.
- If you notice excess moisture, pat vegetables and shrimp dry before assembling to keep wrappers from getting soggy.
- Encourage guests to assemble their own if you’re serving a crowd — it’s interactive and reduces prep stress.
Shrimp Spring Rolls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Bright and fresh, these Shrimp Spring Rolls are light and satisfying, filled with tender shrimp, crunchy vegetables, and served with a rich peanut dipping sauce.
Ingredients
- 12 rice paper wrappers (round)
- 12 large cooked shrimp, peeled, deveined, sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked/boiled 3–5 minutes)
- 1 large carrot, julienned
- 1 small cucumber, julienned (seeded if watery)
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce (store-bought or homemade)
- Extra peanut dipping sauce on the side
Instructions
- Prepare the noodles by cooking or soaking the rice vermicelli according to package directions, draining, and rinsing under cold water.
- Prep the fillings by slicing the shrimp, julienning the carrot, cucumber, and bell pepper, and arranging everything on a platter.
- Soak one rice paper wrapper in warm water for about 5 seconds until pliable.
- Build the roll by placing a strip of romaine and a small handful of noodles and vegetables on the wrapper, then fold and roll tightly.
- Repeat the soaking and filling process with the remaining wrappers and fillings, then serve immediately with peanut dipping sauce.
Notes
Work assembly-line style to speed up the process. Avoid over-soaking wrappers to prevent tearing. Keep finished rolls covered with a damp towel to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Vietnamese