Fresh Shrimp Spring Rolls Recipe tastes light, crisp, and fresh with juicy shrimp, crunchy veggies, and a punchy dipping sauce that makes your taste buds very happy. It stays budget-friendly because you stretch a small amount of shrimp with rice noodles and vegetables, and the whole thing comes together in about 40 minutes. I have rolled hundreds of these for parties and weeknight dinners, and I still eat the “ugly” ones in the kitchen like a gremlin before they hit the table.
Reasons To Try This Fresh Shrimp Spring Rolls Recipe
Fresh Shrimp Spring Rolls hit that perfect combo of cool, crunchy, and satisfying without feeling heavy. You get tender shrimp, chewy rice paper, crisp veggies, and bright herbs in every bite, plus a dipping sauce that ties it all together.
This recipe works well for meal prep, parties, or a simple dinner when you want something fresh that still fills you up. You can customize each roll for picky eaters, which helps a lot if your family treats cilantro like an enemy.
“These Fresh Shrimp Spring Rolls disappeared faster than any appetizer I have ever served, and my family asked for them again the next night. ★★★★★”
Ingredients You Need
- 1 pound medium shrimp, peeled and deveined
- I like 31–40 count shrimp for easy rolling.
- Use frozen shrimp to save money; thaw in cold water and pat dry.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon neutral oil (avocado or canola)
Rice Paper, Noodles, and Wrapping Essentials
- 12 to 16 rice paper wrappers, 8 to 9 inch size
- I often use Three Ladies or Blue Dragon brand; they soften evenly.
- 4 ounces rice vermicelli noodles
- Any thin rice noodle works; I grab the one on sale.
- Warm water in a wide shallow bowl or skillet for softening wrappers
Fresh Vegetables and Herbs
- 1 cup shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and keeps the recipe budget-friendly.
- 1 cup shredded carrots
- Pre-shredded carrots from the produce section work great.
- 1 cucumber, cut into thin matchsticks
- 1 red bell pepper, cut into thin strips
- 1 cup fresh herbs: mix of mint, cilantro, and Thai basil if you find it
- Use regular basil if Thai basil hides from you at the store.
- 3 green onions, sliced into thin strips
Dipping Sauce Options
You can serve one or both sauces. I usually mix both because my family likes choices.
Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- Use natural peanut butter and stir well, or use Jif / Skippy for a smoother sauce.
- 2 tablespoons soy sauce or tamari
- 1 tablespoon hoisin sauce
- 1 to 2 tablespoons warm water to thin
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon honey or brown sugar
- 1 small garlic clove, grated or minced
- 1 teaspoon sriracha or chili garlic sauce, to taste
Nuoc Cham Style Dipping Sauce (Light Fish Sauce Dip)
- 1/4 cup fish sauce
- 1/4 cup warm water
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 1 small garlic clove, minced
- 1 small red chili or 1/2 teaspoon crushed red pepper, to taste
- 1 tablespoon shredded carrot, optional for color
Pantry Shortcuts and Substitutions
- Use pre-cooked shrimp to save time; just season lightly and warm in a skillet.
- Swap shrimp with leftover rotisserie chicken, baked tofu, or thinly sliced omelet strips.
- Replace rice vermicelli with thin glass noodles or even leftover angel hair pasta in a pinch.
- Use lettuce leaves instead of cabbage if you already have them in the fridge.
Equipment List
- Large cutting board for rolling
- Sharp knife and vegetable peeler
- Large skillet or pot to cook shrimp
- Small pot to cook rice noodles
- Wide shallow bowl, pie plate, or large skillet for softening rice paper
- Small bowls for dipping sauces
- Clean kitchen towel or slightly damp paper towels for rolling surface
Tips
- Slice all veggies and cook the shrimp before you touch the rice paper.
- Keep fillings light so you roll tight spring rolls that do not burst.
- Dip rice paper in warm water for only 5 to 7 seconds; it softens more on the board.
- Work on a slightly damp towel so wrappers do not stick to the cutting board.
- Place shrimp near the top of the wrapper so they show through and look pretty.
- Roll snugly and tuck in sides like a burrito to keep fillings in place.
- Cover finished rolls with a damp towel so they stay soft and do not dry out.
- Serve sauces at room temperature so they cling better to the rolls.
How to Make Fresh Shrimp Spring Rolls
1: Prep the Shrimp
Pat the shrimp dry with paper towels so they sear instead of steam. Toss shrimp with salt, garlic powder, and oil in a bowl. Heat a skillet over medium high heat and cook shrimp 2 to 3 minutes per side until they turn pink and opaque.
Transfer shrimp to a plate and let them cool slightly. Slice each shrimp in half lengthwise so they lay flat in the rolls and stretch further for more servings.
2: Cook the Rice Noodles
Bring a pot of water to a boil and add rice vermicelli noodles. Cook according to package directions, usually 3 to 5 minutes, until tender but still springy. Drain noodles and rinse under cold water to stop cooking and prevent sticking.
Let noodles drain well, then cut them into shorter lengths with kitchen scissors so they fit easily in the rolls. Toss with a tiny drizzle of oil if they clump.
3: Prep Vegetables and Herbs
Shred cabbage and carrots if you do not use pre-shredded versions. Slice cucumber, bell pepper, and green onions into thin matchsticks or strips. Rinse herbs and pat them dry, then pluck leaves from stems.
Set everything into small bowls or piles on a tray so your rolling station feels organized. This setup turns rolling into a fun assembly line instead of chaos.
4: Mix the Peanut Dipping Sauce
In a small bowl, whisk peanut butter, soy sauce, hoisin, rice vinegar or lime juice, honey, garlic, and sriracha. Add warm water a little at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust salt, sweetness, or heat to your liking.
If the sauce thickens while it sits, whisk in a splash of warm water before serving.
5: Mix the Nuoc Cham Style Sauce
In another bowl, whisk fish sauce, warm water, lime juice, and sugar until the sugar dissolves. Stir in garlic, chili, and shredded carrot if you use it. Taste and adjust with more lime for brightness, sugar for balance, or chili for heat.
Set sauces aside while you roll.
6: Set Up the Rolling Station
Fill a wide shallow bowl or large skillet with warm water. Place a clean, slightly damp kitchen towel or a damp paper towel on your work surface. Arrange noodles, shrimp, veggies, and herbs within easy reach.
Keep a plate or tray nearby and line it with a damp towel so finished rolls stay soft.
7: Soften the Rice Paper
Dip one rice paper wrapper into the warm water and rotate it so the entire surface touches the water. Keep it in the water for about 5 to 7 seconds, then lift it out while it still feels slightly firm. Lay it flat on the damp towel; it will continue to soften as you add fillings.
If the wrapper turns very floppy in the water, you soaked it too long, so shorten the time for the next one.
8: Add Fillings
Place a small handful of noodles in the lower third of the wrapper, leaving about 1 inch of space from the bottom edge. Add a small pile of cabbage, carrots, cucumber, and bell pepper on top of the noodles. Tuck a few herb leaves and some green onion strips over the veggies.
Place 3 to 4 shrimp halves, pink side down, in a row just above the veggie pile so they show through the wrapper when you roll.
9: Roll It Up
Fold the bottom edge of the wrapper up over the fillings and pull gently to tighten. Fold the sides in toward the center, just like you roll a burrito. Roll upward tightly, keeping everything snug, until you reach the top and seal the roll.
Set the finished roll on the prepared plate and cover with a damp towel. Repeat with remaining wrappers and fillings.
10: Slice
Use a sharp knife to slice rolls in half on a slight angle if you want a pretty presentation. Wipe the knife with a damp towel between cuts so the rice paper does not stick. Arrange rolls on a platter with bowls of peanut sauce and nuoc cham sauce.
Different Ways to Try It
- Gluten free: Use gluten free tamari instead of soy sauce and check labels on hoisin and fish sauce.
- Peanut free: Swap peanut butter with almond butter, cashew butter, or sunflower seed butter.
- Vegan: Replace shrimp with baked tofu, tempeh strips, or extra veggies; use soy sauce based dipping sauce instead of fish sauce.
- Low carb: Skip noodles and load up on cabbage, lettuce, and cucumber for crunch without the starch.
- Extra protein: Add thin strips of omelet, extra shrimp, or tofu along with the noodles.
- Kid friendly: Use mild herbs, extra noodles, and sweet bell peppers; serve with a sweeter peanut sauce and no chili.
How to Serve Fresh Shrimp Spring Rolls
Serve Fresh Shrimp Spring Rolls on a big platter with both dipping sauces in the center so everyone can dunk and double dunk. Add a side of steamed jasmine rice or a simple cucumber salad if you want a more filling meal. These rolls pair nicely with iced green tea, Thai iced tea, or sparkling water with lime. I often pack them in lunch boxes with a small container of sauce and some fresh fruit on the side.
Make-Ahead and Storage Success
You can prep all the fillings, cook the shrimp and noodles, and mix the sauces up to one day ahead, then store everything in separate containers in the fridge. If you want to roll them ahead, wrap each roll in plastic wrap or place them in a single layer in an airtight container with a damp paper towel on top. Keep them in the fridge for up to 24 hours for the best texture. The rice paper firms up slightly in the fridge, so let the rolls sit at room temperature for 10 to 15 minutes before serving so they soften again.
Fresh Shrimp Spring Rolls Recipe
Ingredients
Instructions
- Bring a small pot of water to a boil and cook the shrimp 2–3 minutes, just until pink and opaque. Drain, cool slightly, and slice each shrimp in half lengthwise.
- Prepare the fillings by rinsing and drying the lettuce, mint, and cilantro. Shred the carrots and thinly slice the cucumber. Set all fillings in separate bowls for easy assembly.
- If not already cooked, cook the rice vermicelli according to package directions, then drain and rinse under cold water.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until just pliable but not overly soft.
- Lay the softened wrapper flat on a clean board or damp kitchen towel. Place a lettuce leaf in the center, then add a small bundle of vermicelli, some shredded carrots, cucumber, and a few mint and cilantro leaves.
- Arrange 3–4 shrimp halves in a line near the top edge of the wrapper, pink side down, so they show nicely once rolled.
- Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up firmly but gently from the bottom toward the shrimp, enclosing the filling completely.
- Repeat with remaining wrappers and fillings. Keep finished rolls covered with a slightly damp towel to prevent drying out.
- In a small bowl, whisk together hoisin sauce, peanut butter, water, soy sauce, garlic, and lime juice until smooth. Adjust thickness with a little more water if needed.
- Slice spring rolls in half if desired and serve immediately with the dipping sauce on the side.
Notes
Approximate per 1 spring roll with sauce (1 of 8): 130 calories; fat 4 g; saturated fat 1 g; carbohydrates 18 g; fiber 1 g; sugars 4 g; protein 7 g; sodium 260 mg. Values are estimates and will vary based on brands, exact ingredient amounts, and portion size.