Relish Vietnamese Fresh Spring Rolls bursting with shrimp, crisp vegetables, fresh herbs, and delicate rice vermicelli noodles. Every bite offers a balanced harmony of textures and flavors, accentuated by a tangy dipping sauce and Spring Roll Peanut Sauce. These Shrimp Wraps Recipes Spring Rolls make a delightful summer meal.
I love making fresh shrimp spring rolls because they are simple and packed with nutrients. I use about 8 to 10 rice paper wrappers and fill them with 12 to 16 cooked shrimp, 2 cups of cooked rice vermicelli noodles, fresh lettuce, and shredded carrots.
I also add 1/2 cup each of mint and cilantro leaves along with 1/2 cup thinly sliced cucumber, which makes the rolls crunchy and refreshing. The traditional Vietnamese dipping sauce is made using 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 teaspoons sugar, minced garlic and some Thai chilies if you like a bit of spice.
For a twist, I whip up a peanut sauce by mixing 1/2 cup creamy peanut butter with 1/2 cup hoisin sauce. These shrimp spring rolls are a great option if you are into Vietnamese spring rolls or shrimp spring rolls with peanut sauce and offer a balanced mix of protein and fresh vegatables.
Why I Like this Recipe
I like how this recipe is super fresh and healthy because the veggies and herbs add so much crunch and flavor, plus the shrimp makes it a little bit fancy even though it’s so easy to make. I really love that I can dunk the rolls into two different sauces – one tangy fish sauce mix and the 2-ingredient peanut sauce – which gives me a choice every time I eat it. I also appreciate that it doesn’t take a ton of time to prep and cook, so it’s perfect for when I’m in a rush but still want a yummy meal. Lastly, I enjoy how light and refreshing it tastes, making it my go-to for a summer lunch or dinner when I need something that feels clean and satisfying.
Ingredients
- Rice paper wrappers supply carbs and texture, providing a light, soft base for rolls.
- Shrimp are lean protein, adding sweetness and succulence to every bite of this dish.
- Fresh mint and cilantro boost freshness, offering vitamins while enhancing the overall flavor.
- Rice vermicelli noodles are light carbs that add a soft texture and fill your belly with energy.
- A perfect mix of sour lime, salty fish sauce, and sweet sugar creates a dip.
- This peanut and hoisin sauce gives a rich, sweet taste with a hint of tang, blending perfectly.
Ingredient Quantities
- For the Spring Rolls:
- 8-10 rice paper wrappers
- 12-16 cooked shrimp, peeled and deveined
- 2 cups cooked rice vermicelli noodles
- 2 cups fresh lettuce, torn into pieces
- 1 cup shredded carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup thinly sliced cucumber
- For the Traditional Vietnamese Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup water
- 2 tsp sugar
- 1 garlic clove, minced
- 1-2 Thai chilies, thinly sliced (optional)
- For the 2-Ingredient Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup hoisin sauce
How to Make this
1. Start by cooking the rice vermicelli noodles as per package instructions and let them cool awhile while you prep the rest of your ingredients like tearing lettuce, shredding carrots, and slicing the cucumber into thin pieces.
2. In a small bowl, mix together 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tsp sugar, the minced garlic, and the optional thinly sliced Thai chilies if you like a bit of spice.
3. Next, make the peanut sauce by stirring 1/2 cup creamy peanut butter with 1/2 cup hoisin sauce in a separate bowl until its completely mixed.
4. Fill a wide bowl with warm water and dip one rice paper wrapper in it for around 10-15 seconds until it softens up a bit, then lay it flat on a clean surface.
5. In the middle of the wrapper place a small handful of fresh lettuce pieces, a little of the rice vermicelli noodles, some shredded carrots, cucumber slices, and a few whole shrimp (about 2 per roll).
6. Top the filling with around a few mint leaves and cilantro leaves so you get plenty of freshness in every bite.
7. Carefully roll the wrapper over the filling, then fold in the sides as you continue to roll the wrapper up tightly so the filling is fully enclosed.
8. Repeat the process for the rest of the wrappers and ingredients until everything is used up.
9. Arrange your spring rolls on a serving plate and pour the dipping sauce into a small serving bowl for easy dipping.
10. Finally, serve your fresh shrimp spring rolls with both sauces on the side and enjoy your light summer lunch or dinner while experimenting with the flavors a little bit if you want extra sauciness.
Equipment Needed
1. A large pot for cooking the rice vermicelli noodles
2. A colander or strainer to drain and rinse the noodles
3. A cutting board and a sharp knife for slicing the cucumber, shredding carrots, and prepping lettuce
4. Two small mixing bowls: one for the Vietnamese dipping sauce and another for the peanut sauce
5. A wide shallow bowl to fill with warm water for softening the rice paper wrappers
6. A clean, flat surface to work on while assembling the spring rolls
7. A serving plate for arranging the finished spring rolls and a small bowl for the dipping sauce
FAQ
(EASY) Fresh Shrimp Spring Rolls Recipe Substitutions and Variations
- Rice paper wrappers: You can use large lettuce leaves or collard greens if you’re in a pinch.
- Shrimp: If you’re not about seafood, try swapping in some grilled chicken or tofu instead.
- Fresh mint leaves: No mint? Basil can work pretty well for a similar fresh herbal kick.
- Fish sauce in the dipping sauce: Use soy sauce or tamari for a vegetarian-friendly option.
- Hoisin sauce in the peanut sauce: Mix dark soy sauce with a bit of brown sugar as a quick substitute if needed.
Pro Tips
1. When you dip that rice paper, don’t leave it too long in the water or it’ll get super mushy, but if you do it too quick then it might tear when you’re rolling it up.
2. Try to balance and layer the veggies, noodles, and shrimp evenly so you don’t have one bite that’s all sauce and another that’s missing flavor.
3. Roll the spring roll firmly, but not so tight that you risk splitting the wrapper – a loose roll might fall apart when dipping into the sauce.
4. Let your dipping sauces sit for a few minutes after mixing so the flavors have a chance to blend together properly.
(EASY) Fresh Shrimp Spring Rolls Recipe
My favorite (EASY) Fresh Shrimp Spring Rolls Recipe
Equipment Needed:
1. A large pot for cooking the rice vermicelli noodles
2. A colander or strainer to drain and rinse the noodles
3. A cutting board and a sharp knife for slicing the cucumber, shredding carrots, and prepping lettuce
4. Two small mixing bowls: one for the Vietnamese dipping sauce and another for the peanut sauce
5. A wide shallow bowl to fill with warm water for softening the rice paper wrappers
6. A clean, flat surface to work on while assembling the spring rolls
7. A serving plate for arranging the finished spring rolls and a small bowl for the dipping sauce
Ingredients:
- For the Spring Rolls:
- 8-10 rice paper wrappers
- 12-16 cooked shrimp, peeled and deveined
- 2 cups cooked rice vermicelli noodles
- 2 cups fresh lettuce, torn into pieces
- 1 cup shredded carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup thinly sliced cucumber
- For the Traditional Vietnamese Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup water
- 2 tsp sugar
- 1 garlic clove, minced
- 1-2 Thai chilies, thinly sliced (optional)
- For the 2-Ingredient Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup hoisin sauce
Instructions:
1. Start by cooking the rice vermicelli noodles as per package instructions and let them cool awhile while you prep the rest of your ingredients like tearing lettuce, shredding carrots, and slicing the cucumber into thin pieces.
2. In a small bowl, mix together 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tsp sugar, the minced garlic, and the optional thinly sliced Thai chilies if you like a bit of spice.
3. Next, make the peanut sauce by stirring 1/2 cup creamy peanut butter with 1/2 cup hoisin sauce in a separate bowl until its completely mixed.
4. Fill a wide bowl with warm water and dip one rice paper wrapper in it for around 10-15 seconds until it softens up a bit, then lay it flat on a clean surface.
5. In the middle of the wrapper place a small handful of fresh lettuce pieces, a little of the rice vermicelli noodles, some shredded carrots, cucumber slices, and a few whole shrimp (about 2 per roll).
6. Top the filling with around a few mint leaves and cilantro leaves so you get plenty of freshness in every bite.
7. Carefully roll the wrapper over the filling, then fold in the sides as you continue to roll the wrapper up tightly so the filling is fully enclosed.
8. Repeat the process for the rest of the wrappers and ingredients until everything is used up.
9. Arrange your spring rolls on a serving plate and pour the dipping sauce into a small serving bowl for easy dipping.
10. Finally, serve your fresh shrimp spring rolls with both sauces on the side and enjoy your light summer lunch or dinner while experimenting with the flavors a little bit if you want extra sauciness.
