Fresh Shrimp Spring Rolls Recipe

Fresh Shrimp Spring Rolls Recipe tastes light, crisp, and bright with juicy shrimp, crunchy veggies, and a punchy peanut dipping sauce that keeps you reaching for another roll. It works well for anyone who wants a fresh, make-ahead friendly meal or appetizer that comes together in about 45 minutes. I used to roll these at 1 a.m. after restaurant shifts, so I promise your home kitchen can handle them at a normal hour.

Why Fresh Shrimp Spring Rolls Recipe Is Worth It

You get big flavor with very little cooking, which helps on hot days or busy weeknights. The rice paper wraps feel special, but the process stays simple once you roll a few.

You control everything that goes inside, so this recipe fits picky eaters, gluten-free friends, and veggie lovers. It also works as a meal prep lunch that still tastes fresh and crunchy by the time you eat.

“These fresh shrimp spring rolls taste like a restaurant appetizer, but I rolled them at home in under an hour and everyone inhaled them. ★★★★★”

Ingredients You Need

Shrimp

• 1 pound medium shrimp, peeled and deveined (tail off for easier rolling)
  • I like 21–25 count per pound for a nice bite.
  • Use frozen shrimp and thaw in the fridge to save money.

Fresh herbs and veggies

• 1 cup shredded carrots
• 1 cup thinly sliced cucumber (English cucumber works best, less seedy)
• 1 cup shredded green or purple cabbage
• 1 red bell pepper, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil or regular basil leaves

Noodles and wrappers

• 4 ounces rice vermicelli noodles
• 12 to 16 rice paper wrappers, 8 to 9 inches in diameter
  • I like Three Ladies or Blue Dragon brands because they soften evenly.

Simple marinade / seasoning for shrimp

• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon fish sauce (optional but adds big flavor)
• 1 teaspoon sugar or honey
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Peanut dipping sauce

• 1/3 cup creamy peanut butter
• 2 to 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey, sugar, or maple syrup
• 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
• 2 to 4 tablespoons warm water to thin

Optional garnishes

• Lime wedges
• Extra chopped peanuts
• Extra herbs for topping the platter

Equipment

• Large cutting board or clean countertop for rolling
• Large shallow dish or pie plate for soaking rice paper
• Medium pot for noodles
• Skillet for shrimp (nonstick or stainless)
• Sharp knife and veggie peeler
• Small bowl and whisk for dipping sauce
• Paper towels and clean kitchen towel

Quick Tips & substitutions

• Soak rice paper in warm water for only 5 to 7 seconds, then let it soften on the board so it does not tear.
• Keep fillings dry; pat shrimp and veggies so excess moisture does not rip the wrappers.
• Use pre-shredded coleslaw mix as a shortcut for cabbage and carrots.
• Swap shrimp with rotisserie chicken strips or baked tofu if you want a different protein.
• Use tamari or coconut aminos instead of soy sauce to keep the recipe gluten free.
• Replace peanut butter with sunflower seed butter if you avoid peanuts.
• Roll tighter than you think, but avoid overstuffing so the rolls stay neat.
• Cover finished rolls with a barely damp towel to keep them soft while you finish the batch.

How to Make Fresh Shrimp Spring Rolls Recipe

Prep the shrimp

1. Pat the shrimp dry with paper towels so they sear instead of steam.
2. In a bowl, mix oil, soy sauce, fish sauce, sugar, garlic, and ginger.
3. Toss the shrimp in the mixture and let them sit for 10 to 15 minutes while you prep veggies.

Cook the shrimp

1. Heat a skillet over medium high heat.
2. Add the shrimp in a single layer and cook 1 to 2 minutes per side until they turn pink and opaque.
3. Transfer shrimp to a plate and let them cool, then slice each shrimp in half lengthwise so they sit nicely in the rolls.

Cook the noodles

1. Boil water in a medium pot and add rice vermicelli.
2. Cook according to package directions, usually 3 to 4 minutes, until just tender.
3. Drain, rinse with cold water, and drain again, then cut the noodles into shorter lengths with kitchen scissors so they fit inside the rolls.

Prep the veggies and herbs

1. Slice cucumber and bell pepper into thin matchsticks.
2. Shred cabbage and carrots, or open your bag of coleslaw mix if you use that shortcut.
3. Wash and dry herbs, then pull leaves from stems so you can grab them quickly while rolling.

Make the peanut dipping sauce

1. In a small bowl, whisk peanut butter, soy sauce, rice vinegar or lime juice, and sweetener.
2. Add sriracha to taste.
3. Whisk in warm water a tablespoon at a time until the sauce reaches a smooth, dippable consistency.

Set up your rolling station

1. Fill a large shallow dish or pie plate with warm water.
2. Place a clean cutting board or large plate next to it.
3. Arrange shrimp, noodles, veggies, and herbs around your board so you can work assembly line style.

Soften the rice paper

1. Dip one rice paper wrapper into the warm water and rotate it so the whole surface touches the water.
2. Keep it in the water only 5 to 7 seconds, then lay it flat on the board.
3. Let it sit for 10 to 20 seconds; it will continue to soften while you add fillings.

Fill and roll

1. Place a small handful of noodles in a horizontal line across the bottom third of the wrapper.
2. Add a few strips of cucumber, bell pepper, carrots, and cabbage on top.
3. Add a few leaves of cilantro, mint, and basil.
4. Lay 3 to 4 shrimp halves above the veggie pile, cut side down, so they show through the top of the roll.

Wrap it up

1. Fold the bottom edge of the rice paper over the filling and tuck it snugly.
2. Fold in the sides like a burrito.
3. Roll tightly from the bottom to the top, keeping everything compact but not so tight that the wrapper tears.
4. Place the finished roll on a plate and cover with a slightly damp towel while you roll the rest.

Finish and serve

1. Repeat the soaking and rolling process with remaining wrappers and fillings.
2. Slice rolls in half on a slight angle if you like a prettier presentation.
3. Serve with peanut dipping sauce, lime wedges, and extra herbs or chopped peanuts.

Recipe Variations

• Gluten free: Use tamari or coconut aminos instead of soy sauce and check fish sauce label.
• Nut free: Swap peanut butter for sunflower seed butter or tahini in the dipping sauce.
• Vegan: Replace shrimp with baked tofu, tempeh strips, or extra veggies and avocado.
• Low carb: Skip the noodles and use extra crunchy veggies like cucumber, bell pepper, and lettuce.
• Spicy: Add thinly sliced jalapeño or extra sriracha in the rolls and sauce.
• Extra protein: Add thin strips of cooked chicken breast or extra shrimp.

Ways to Serve

• Serve as a light dinner with a big green salad or simple miso soup.
• Pack in lunch boxes with a small ice pack and extra dipping sauce in a leakproof container.
• Set up a spring roll bar and let everyone roll their own fillings at the table.
• Pair with fresh fruit like mango, pineapple, or orange slices for a bright side.
• Serve as an appetizer platter at gatherings with extra herbs and crunchy veggies on the side.

Storage Success

Place leftover fresh shrimp spring rolls in a single layer in an airtight container and cover them with a slightly damp paper towel. Seal the container and keep it in the fridge for up to 24 hours for best texture. The rice paper may firm up a bit, so you can let the rolls sit at room temperature for 10 to 15 minutes before serving. Store the peanut dipping sauce separately in a small jar in the fridge and thin it with a splash of water if it thickens.

Fresh Shrimp Spring Rolls Recipe

Fresh Shrimp Spring Rolls are light, healthy Vietnamese-style rolls filled with shrimp, crisp vegetables, and herbs, served with a flavorful dipping sauce.

Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Salad

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 16 large shrimp, peeled and deveined
• 8 sheets rice paper wrappers
• 2 cups cooked rice vermicelli noodles
• 1 cup shredded lettuce or cabbage
• 1 cup shredded carrots
• 1/2 cup cucumber, cut into thin matchsticks
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh Thai basil leaves

• 1/4 cup hoisin sauce
• 3 tablespoons creamy peanut butter
• 2 tablespoons water
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon chili garlic sauce or sriracha
• 1 tablespoon crushed roasted peanuts, for serving

Method

 

1. Bring a small pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, or just until opaque and pink. Drain and rinse under cold water, then pat dry.
2. Slice each shrimp in half lengthwise so you have 32 halves. Set aside.
3. Prepare all vegetables and herbs: shred the lettuce and carrots, cut the cucumber into thin matchsticks, and wash and dry the herbs.
4. Cook the rice vermicelli noodles according to package directions, then drain, rinse under cold water, and set aside.

1. Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until just softened but not falling apart.
2. Lay the softened wrapper flat on a clean, damp kitchen towel or cutting board.
3. Place a small handful of vermicelli noodles in the lower third of the wrapper. Top with a little shredded lettuce, carrots, cucumber, and a few leaves of each herb.
4. Arrange 4 shrimp halves in a line above the vegetables, pink side down, so they will show through the wrapper when rolled.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, enclosing the vegetables and shrimp like a burrito.
6. Repeat with remaining wrappers and fillings to make about 8 spring rolls. Keep finished rolls covered with a damp towel to prevent drying out.

1. In a small bowl, whisk together hoisin sauce, peanut butter, water, lime juice, minced garlic, and soy sauce and chili garlic sauce if using, until smooth.
2. Transfer to a serving bowl and top with crushed roasted peanuts if desired.
3. Serve the fresh shrimp spring rolls immediately with the dipping sauce on the side.

Notes

Nutrition Information
Approximate per 1 roll with sauce (1 of 8): 150–170 calories; fat 5 g; saturated fat 1 g; carbohydrates 20 g; fiber 2 g; sugars 4 g; protein 9 g; sodium 320 mg. Values will vary based on exact shrimp size, sauce brand, and portion size.