(EASY) Fresh Shrimp Spring Rolls Recipe

Relish the crisp, aromatic allure of Vietnamese Fresh Spring Rolls. Tender shrimp, rice vermicelli, and crunchy vegetables mingle with basil, mint, and cilantro for a refreshing summer treat. These Shrimp Wraps Recipes Spring Rolls burst with flavor, paired with zesty Vietnamese dipping sauce or Shrimp Spring Rolls With Peanut Sauce.

I love making this fresh shrimp spring rolls recipe for a light summer lunch or dinner. I start with 8-10 rice paper wrappers and fill them with 1/2 lb of cooked, halved shrimp, 6 oz of rice vermicelli noodles, and 1 cup of shredded lettuce.

I always add a handful each of fresh basil, mint and cilantro along with a medium julienned cucumber and an optional julienned carrot for extra crunch. This recipe is not only refreshing but also offers nutritional benefits with its lean protein and fresh vegetables.

For the dipping sauce, I mix 1/4 cup fish sauce, 1/4 cup lime juice, 2 tablespoons sugar, a minced garlic clove and a small red chili if you’re into spicy flavors. I also whip up a peanut sauce using 1/2 cup creamy peanut butter and 1/4 cup hoisin sauce.

These vibrant fresh spring rolls really bring the taste of Vietnam to your table and they pack a flavorful punch every time you make them.

Why I Like this Recipe

I like this recipe because its super easy to make and it doesn’t require too complicated steps. I love how all of the flavors mix together really well – the fresh herbs, crunchy veggies and tender shrimp give it a really cool texture and taste. I also enjoy making the dipping sauces; they add so much flavor and even if I mishandle the ingredients sometimes its still awesome. Finally, I appreciate that its perfect for a light summer lunch or dinner that isn’t too heavy, and that makes it a recipe i can quickly whip up anytime.

Ingredients

• Rice paper wrappers: provide carbs and create a transparent chewy base for the spring rolls
• Shrimp: high quality protein that adds a delicate sweetness and satisfying texture
• Rice vermicelli noodles: light carbohydrates that bring a soft slippery bite
• Fresh herbs: basil, mint and cilantro offer aromatic freshness and beneficial antioxidants
• Lettuce: gives crunch fiber vitamins and a crisp herbal note to balance flavors
• Cucumber and carrot: add fiber water and a refreshing crunch in every bite
• Sauces: tangy sweet and sour zests that enhance flavor profiles in every roll
• Peanut and hoisin sauce: bring creamy rich and sweet notes making tasty contrast

Ingredient Quantities

• 8-10 rice paper wrappers
• 1/2 lb medium shrimp, cooked and halved
• 6 oz rice vermicelli noodles
• 1 cup shredded lettuce (butter lettuce works great)
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 medium cucumber, julienned
• 1 medium carrot, julienned (optional but adds crunch)
• Dipping Sauce: 1/4 cup fish sauce
• Dipping Sauce: 1/4 cup fresh lime juice
• Dipping Sauce: 2 tablespoons sugar
• Dipping Sauce: 1 garlic clove, minced
• Dipping Sauce: 1 small red chili, thinly sliced (optional if you like extra heat)
• Peanut Sauce: 1/2 cup creamy peanut butter
• Peanut Sauce: 1/4 cup hoisin sauce

How to Make this

1. First, prepare the rice vermicelli noodles by cooking them according to the package instructions or soaking them in hot water until they get soft, then drain.

2. In a small bowl, mix the fish sauce, lime juice, sugar, minced garlic and sliced red chili to make your Vietnamese dipping sauce.

3. In another bowl, combine the peanut butter and hoisin sauce for the peanut sauce until smooth.

4. Next, fill a shallow dish with warm water and dip one rice paper wrapper for about 10-15 seconds so it becomes flexible.

5. Lay the softened wrapper on a clean flat surface and start with a small handful of shredded lettuce right in the middle.

6. Add some of the cooked rice vermicelli, then sprinkle in the basil, mint, and cilantro leaves.

7. Top with a few pieces of julienned cucumber and carrot (if you like the crunch).

8. Place 2 or 3 halved shrimp along the center of the veggies.

9. Carefully fold the bottom over the filling, then fold the sides in and roll it up tightly until completely sealed.

10. Repeat these steps with the rest of the ingredients and serve your spring rolls with both the Vietnamese dipping sauce and the peanut sauce.

Equipment Needed

1. A medium pot to boil water for the noodles
2. A colander or strainer to drain the noodles
3. A couple of small bowls, one for mixing the Vietnamese dipping sauce and one for the peanut sauce
4. A shallow dish filled with warm water to soften the rice paper wrappers
5. A cutting board for slicing the cucumber, carrot, and herbs
6. A sharp knife for julienning the veggies and chopping garlic
7. Measuring cups and spoons for precise sauce ingredients
8. A clean flat surface like a countertop for assembling the rolls

FAQ

(EASY) Fresh Shrimp Spring Rolls Recipe Substitutions and Variations

• If you can’t find rice paper wrappers, you can use large lettuce leaves instead to wrap everything up.
• Not a fan of shrimp? Try using firm tofu, pressed and pan-fried lightly, as a great plant-based alternative.
• If you don’t have rice vermicelli noodles, thin egg noodles or glass noodles work pretty similar in texture.
• No fresh basil on hand? Baby spinach or a bit of arugula can be a cool substitute for that herby flavor.

Pro Tips

1. Make sure you keep a small bowl of warm water on hand so you can dip the rice paper more if it starts to dry out while you’re working on a new roll
2. Don’t overload the wrapper with too many fillings or it will be hard to fold and might tear apart
3. Be careful not to overcook the noodles – check them a little early so they dont turn mushy and ruin the texture of your spring roll
4. When mixing up the sauces, give them a quick taste and adjust the flavors if needed; sometimes a little extra lime or chili makes a big difference