Shrimp Spring Rolls

Light, bright, and endlessly customizable, these shrimp spring rolls are the kind of recipe that looks special but feels effortless to make. Thin rice paper wrappers cradle tender cooked shrimp, slippery rice vermicelli, crisp julienned veggies, and fresh herbs — a handheld bite that’s perfect for warm evenings, company, or a healthy lunch. If you enjoy fresh wraps with a satisfyingly silky texture, you might also like a crunchier take like crispy rice paper spring rolls for a contrasting experience.

Why you’ll love this dish

These spring rolls balance flavor, texture, and speed. They’re:

• Fresh and light — great when you want something not heavy.
• Quick to assemble if you prep ingredients ahead.
• Naturally low in fat and adaptable for diets (gluten-free if you use tamari-based sauce).
• Crowd-pleasing and easy to make interactive: everyone can build their own.

“Bright herbs, crunchy veg, and sweet-savory peanut sauce — these rolls vanish fast at parties.” — a reader’s note after trying them

Perfect for a casual weeknight, a picnic, or a make-your-own party where guests assemble their rolls. They’re also an elegant starter before a bigger meal.

Step-by-step overview

This recipe is straightforward: cook and drain rice vermicelli, slice the shrimp and vegetables, soften the wrappers, layer fillings, and roll. Prep work (noodles, veg, herbs) can be done 1–2 hours ahead to make assembly quick. The whole process from dipping the first wrapper to the last roll takes about 20–30 minutes if everything is prepped.

What you’ll need

• 12 rice paper wrappers (round)
• 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
• 4 oz rice vermicelli noodles
• 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)

Notes and substitutions:

• Swap shrimp for thinly sliced cooked chicken, tofu, or tempeh for vegetarian options.
• If you can’t find rice vermicelli, use soba (not gluten-free) or omit noodles for a lighter roll.
• Peanut sauce can be swapped for hoisin with crushed peanuts, nuoc cham (Vietnamese fish sauce dip), or a spicy soy-sesame dressing.

Step-by-step instructions

1. Prepare the noodles: Cook rice vermicelli according to package directions (usually soak or briefly boil 3–5 minutes). Drain, rinse with cold water, and set aside to prevent sticking.
2. Prep fillings: Slice shrimp lengthwise and lay flat. Julienne carrot and cucumber, thinly slice bell pepper, pick whole mint and cilantro leaves, and cut romaine into thin strips. Arrange everything on a platter for assembly.
3. Soak wrappers: Fill a wide shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it’s just pliable (it will continue softening on the surface). Lay it flat on a clean cutting board or damp towel.
4. Build the roll: Near the bottom third of the wrapper place a strip of lettuce, a small handful of noodles, a few carrot and cucumber sticks, bell pepper slices, herbs, and 2 shrimp halves with the cut side down (so shrimp is visible on the outside when rolled).
5. Roll tightly: Fold the left and right sides over the filling, then roll from the bottom up like a burrito, keeping tension so the roll is compact.
6. Repeat: Make the remaining rolls. Keep finished rolls covered with a damp towel to prevent drying until serving.
7. Serve: Arrange on a platter and serve immediately with peanut dipping sauce.

Best ways to enjoy it

Serve the rolls whole on a large platter for sharing. Cut them in half on the bias for a fancier presentation and to show the shrimp. Pair with small bowls of peanut sauce and a light dipping option like lime-chili vinaigrette. For a playful surf-and-turf spread, serve alongside tacos or another small plate; for instance, these rolls go surprisingly well with the smoky notes in crispy shrimp poblano tacos if you want a complementary menu for a crowd.

Garnish ideas:

• Crushed peanuts sprinkled over the peanut sauce
• Lime wedges for squeezing
• Microgreens or extra herb sprigs for color

Storage and reheating tips

• Best eaten fresh. Rice paper becomes chewy if left too long.
• Short-term storage: Place finished rolls seam-side down in a single layer in an airtight container lined with a damp paper towel; cover with another damp towel. Refrigerate up to 24 hours. Note: texture will soften over time.
• Long-term: Do not freeze assembled rolls — rice paper and fresh veggies don’t freeze well. You can freeze cooked shrimp and pre-cooked noodles separately for up to 2 months.
• Reheating: If refrigerated, let rolls sit at room temperature 10 minutes before serving. Do not microwave — it makes the wrapper gummy.

Helpful cooking tips

• Don’t over-soak wrappers. They’ll keep softening on the work surface; 4–7 seconds in warm water is usually enough.
• Keep a damp towel ready to cover finished rolls to prevent drying and cracking.
• Use cold or room-temperature fillings — hot noodles will over-soften the wrapper.
• Lay shrimp with the pretty curved side out for an attractive presentation.
• Work assembly-line style: a station for dipping, a station for filling, and a platter for finished rolls speeds things up.
• If shrimp are whole and large, butterfly them (slice lengthwise) so they sit flat inside the roll.

Creative twists

• Spicy kick: Add sliced jalapeño or a smear of sriracha on the wrapper before layering.
• Vegetarian: Replace shrimp with pan-fried marinated tofu or strips of avocado.
• Vietnamese-style: Add pickled daikon and carrot for tang and crunch.
• Crunchy finish: Lightly fry hydrated rolls (deep or shallow) for an indulgent crispy version.
• Winter variation: Substitute romaine with blanched bok choy or baby spinach when lettuce is out of season.

Common questions

Q: How long does it take to make these spring rolls from start to finish?
A: With routine prep, plan 30–45 minutes total. If you pre-cook and chill noodles and slice veg ahead, assembly is about 15–20 minutes.

Q: Are the shrimp supposed to be fully cooked?
A: Yes. Use pre-cooked shrimp for safety and speed. If using raw shrimp, cook them fully to an internal temperature of 145°F (63°C) before slicing and adding.

Q: Can I make these ahead for a party?
A: Prepare components ahead (noodles, sliced veg, herbs) and assemble rolls up to a few hours before. Keep them covered with a damp towel in a single layer and serve within 24 hours for best texture.

Q: Is it safe to eat rice paper raw?
A: Rice paper wrappers are made to be softened in warm water and eaten without further cooking. They’re safe as long as fillings (especially proteins) are cooked and food safety practices are followed.

Q: What if the wrapper tears while rolling?
A: Repair by placing the torn wrapper seam-side down on the damp towel, cover with another damp towel, and use a fresh piece to finish another roll. You can also overlap a small piece of wrapper to patch a tear.

If you want more make-ahead finger-food ideas or a crunchy alternative to try next time, check the linked recipes above and adapt flavors to suit your gathering.

Shrimp Spring Rolls

Light, bright, and endlessly customizable, these shrimp spring rolls are perfect for warm evenings or healthy lunches, featuring tender shrimp, rice vermicelli, fresh veggies, and herbs wrapped in rice paper.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine Asian, Vietnamese

Servings 12 pieces

Calories 150 kcal

Ingredients

  

For the Spring Rolls

• 12 pieces rice paper wrappers (round)
• 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
• 4 oz rice vermicelli noodles
• 1 large carrot, julienned
• 1 small cucumber, julienned (seeded if watery)
• 1 piece red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 4 leaves romaine lettuce leaves, cut into strips
• 1/2 cup peanut dipping sauce (store-bought or homemade)

Instructions

 

Preparation

• Cook rice vermicelli according to package directions (usually soak or briefly boil 3–5 minutes). Drain, rinse with cold water, and set aside to prevent sticking.
• Slice shrimp lengthwise and lay flat. Julienne carrot and cucumber, thinly slice bell pepper, pick whole mint and cilantro leaves, and cut romaine into thin strips. Arrange everything on a platter for assembly.

Assembly

• Fill a wide shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it’s just pliable; lay it flat on a clean cutting board or damp towel.
• Near the bottom third of the wrapper place a strip of lettuce, a small handful of noodles, a few carrot and cucumber sticks, bell pepper slices, herbs, and 2 shrimp halves with the cut side down (so shrimp is visible on the outside when rolled).
• Fold the left and right sides over the filling, then roll from the bottom up like a burrito, keeping tension so the roll is compact.
• Make the remaining rolls, keeping finished rolls covered with a damp towel to prevent drying until serving.

Serving

• Arrange on a platter and serve immediately with peanut dipping sauce.

Notes

Swap shrimp for thinly sliced cooked chicken, tofu, or tempeh for vegetarian options. Best eaten fresh; rice paper becomes chewy if left too long.

Keyword Fresh Rolls, Healthy Appetizer, Make-Ahead, Party Food, Shrimp Spring Rolls