I have a passion for Vietnamese Summer Rolls. In my version, succulent shrimp, tender rice vermicelli, crisp lettuce, and julienned cucumbers mingle with shredded carrots and aromatic mint and cilantro. Wrapped in delicate rice paper, this combination of flavors and textures creates a refreshing, healthy twist that sparks curiosity.

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I recently discovered how fun and fresh these Vietnamese Shrimp Summer Rolls can be and I really cant wait to share my take on them. I gather simple ingredients like 12 rice paper wrappers, 12 large shrimp cooked, peeled, deveined and sliced in half lengthwise, 1 cup of rice vermicelli noodles and 1 cup shredded lettuce mixed with 1/2 cup shredded carrots and 1/2 cup julienned cucumbers.

Then I add a burst of flavor by including 1/2 cup each of fresh mint, cilantro, and Thai basil leaves. I even like to toss in a pinch of salt and a little pepper to taste.

I love how these rolls combine textures and tastes that are crisp and satisfying. Theyre perfect if your looking for a healthy spring rolls recipe that isn’t too complicated but still offers that wonderful mix of Vietnamese shrimp and rice paper recipes that keeps you coming back for more.

Why I Like this Recipe

I like this recipe because it always reminds me of those lazy summer days where everything feels light and refreshing. I love how every bite gives me a mix of flavors and crunchy textures that makes the dish feel super dynamic and fun to eat. It’s great that it’s not too complicated to put together, even though it looks fancy – honestly, that makes me proud when I whip it up for friends. Plus, I appreciate how healthy it is, with all the fresh veggies and herbs that make it feel like I’m doing something good for myself while still enjoying a tasty meal.

Ingredients

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Delicate rice paper wrappers deliver light carbs and a chewy texture perfect for summer rolls.
Succulent, protein-packed shrimp add a savory flavor and satisfying texture to each bite.
Thin rice vermicelli noodles supply light carbohydrates, creating a soft, mild base for fresh ingredients.
Crisp shredded lettuce adds fiber, vitamins, and a cool crunch that refreshes every roll.
Sweet shredded carrots add natural fiber, vibrant color, and a light, sugary crunch.
Fresh julienned cucumbers deliver hydrating fiber and a cool, crisp texture that brightens flavors.
Mint, cilantro, and Thai basil add aromatic zest, fresh vitamins, and boost digestion naturally.

Ingredient Quantities

12 rice paper wrappers

12 large shrimp, cooked, peeled, deveined, and sliced in half lengthwise

1 cup rice vermicelli noodles, cooked and cooled

1 cup shredded lettuce (butter or romaine work great)

1/2 cup shredded carrots

1/2 cup julienned cucumbers

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/2 cup fresh Thai basil leaves

Optional: 1/2 cup bean sprouts if you like a bit of crunch

A pinch of salt and a little pepper to taste

How to Make this

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1. Gather all your ingredients in one place so that you can easily reach for each one while you cook.

2. Fill a shallow dish with warm water. Gently dip one rice paper wrapper into the water until it becomes soft, then lay it flat on a clean surface.

3. Arrange a small amount of the cooled rice vermicelli onto the lower third of the wrapper.

4. Next, add a few pieces of shredded lettuce, carrots, and julienned cucumbers.

5. Place a few fresh mint, cilantro, and Thai basil leaves on top of the veggies, and if you want a crunch, add some bean sprouts too.

6. Season lightly with a pinch of salt and a little pepper over the ingredients.

7. Lay two halves of the cooked shrimp on top, making sure they are visible and not completely hidden by the veggies.

8. Carefully fold the bottom of the wrapper over the filling, then fold in the sides before rolling it tightly up from the bottom.

9. Repeat the steps with the remaining wrappers and ingredients.

10. Enjoy your Vietnamese Shrimp Summer Rolls immediately or refrigerate for up to a few hours, but note the rice paper might get a bit sticky if left too long.

Equipment Needed

1. Shallow dish or small bowl to fill with warm water
2. Flat, clean work surface (like a countertop or large cutting board) for laying out the rice paper
3. Cutting board for prepping and arranging vegetables
4. Sharp knife for slicing cucumbers, carrots and any other veggies
5. Colander or strainer for draining and cooling the rice vermicelli noodles
6. Tongs or a spatula to help handle shrimp and rolled summer rolls
7. Plates for assembling and serving the finished rolls

FAQ

Q: Can I use another protein instead of shrimp?

A: Yeah, you sure can. You can use grilled chicken or tofu if you're not into seafood. It won't be as traditional but it still tastes pretty good.

Q: What type of noodles works best for these rolls?

A: Rice vermicelli is the best choice. Just make sure you cook and cool them completely so they keep that light, chewy texture.

Q: How do I get my rice paper wrappers ready?

A: Simply dip one wrapper at a time in warm water for about 15-20 seconds. They should be soft enough to roll but not too soggy, otherwise they'll tear.

Q: Can I make these summer rolls ahead of time?

A: You can prep all your ingredients ahead of time, but it's best to roll 'em close to serving time so they don't come out too dry or floppy.

Q: How long do leftovers last?

A: They stay fresh in a sealed container in the fridge for about 1-2 days. Just make sure to re-dip them in a little water if they start to dry out.

Vietnamese Shrimp Summer Rolls Recipe Substitutions and Variations

Rice paper wrappers: If you can’t get them, try using large butter lettuce leaves. They work in a pinch but might tear easier.
Shrimp: If you prefer a veggie option, use thinly sliced tofu or even some grilled chicken strips as a substitute.
Rice vermicelli noodles: You can swap these out for glass noodles if youre in a hurry, though the texture will be a bit different.
Fresh herbs (mint, cilantro, Thai basil): If you happen to be missing one, a mix of parsley and regular basil can work well instead.

Pro Tips

1. When you’re soaking the rice paper, use just warm water instead of hot so it softens slowly and doesn’t end up too mushy. It helps keep the roll from falling apart when you wrap it up.

2. Prep all your veggies and herbs before you start assembling the rolls. It makes the process smoother and you won’t be fumbling around trying to grab something while your hands are messy.

3. If you’re gonna refrigerate the rolls, cover them loosely with a damp paper towel. This stops them from drying out, but keep in mind that too much moisture can make the wrappers extra sticky.

4. Arrange the shrimp so they peek out a little when you roll them up. It not only makes the roll look cooler but also helps everyone see whats inside at a glance.