Why I’ll Love This Recipe

I enjoy how fresh and colorful these rolls are while still being satisfying and easy to customize. The combination of juicy shrimp, crisp vegetables, soft rice noodles, and fragrant herbs creates a delicious balance of flavors and textures. I also appreciate that they require very little cooking and are perfect for warm weather meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice paper wrappers
Cooked shrimp, peeled and halved
Rice vermicelli noodles, cooked
Lettuce leaves
Carrots, julienned
Cucumber, julienned
Red bell pepper, thinly sliced
Fresh mint leaves
Fresh cilantro
Fresh basil leaves
Warm water (for softening the rice paper)

For the Dipping Sauce

Peanut butter
Soy sauce
Hoisin sauce
Rice vinegar
Lime juice
Garlic, minced
Warm water (to thin the sauce)
Crushed peanuts (optional)

Directions

I cook the rice vermicelli according to the package instructions, then rinse it under cold water and set it aside.
I prepare all the vegetables and fresh herbs so they are ready for assembling.
I fill a shallow dish with warm water and dip one rice paper wrapper into it for a few seconds until it becomes soft and pliable.
I place the softened wrapper on a clean work surface.
I layer lettuce, rice noodles, carrots, cucumber, bell pepper, fresh herbs, and shrimp in the center of the wrapper.
I fold the bottom of the wrapper over the filling, fold in both sides, and roll it tightly to seal.
I repeat the process with the remaining ingredients.
I whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, garlic, and warm water until smooth.
I serve the fresh rolls immediately with the dipping sauce and garnish the sauce with crushed peanuts if I like extra crunch.

Servings and Timing

Servings: 4 (8 fresh rolls)
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Variations

I replace the shrimp with grilled chicken or cooked tofu.
I add sliced avocado for extra creaminess.
I include mango slices for a sweet tropical flavor.
I use purple cabbage for added crunch and color.
I make a spicy dipping sauce by adding sriracha or chili garlic sauce.
I substitute almond butter for peanut butter when I want a different flavor.

Storage/Reheating

I store the fresh rolls in a single layer inside an airtight container lined with a damp paper towel for up to 24 hours in the refrigerator. I cover them with another lightly damp paper towel before sealing the container to help prevent the rice paper from drying out. I keep the dipping sauce in a separate container in the refrigerator for up to 5 days. Since these rolls are meant to be served cold, I do not reheat them.

FAQs

Can I make Shrimp Fresh Rolls ahead of time?

Yes. I prepare them a few hours in advance and store them properly with damp paper towels to help keep the rice paper soft.

What vegetables work best in fresh rolls?

I enjoy using carrots, cucumbers, lettuce, bell peppers, cabbage, and even avocado because they add plenty of color and crunch.

Can I use frozen shrimp?

Yes. I thaw the shrimp completely, cook them if necessary, and pat them dry before assembling the rolls.

Why is my rice paper tearing?

I find that soaking the rice paper for only a few seconds works best because it continues to soften after I remove it from the water. Over-soaking makes it fragile.

What dipping sauces pair well with these rolls?

I enjoy serving them with peanut sauce, sweet chili sauce, hoisin-based sauce, or a simple soy-lime dipping sauce.

Conclusion

I keep making these Shrimp Fresh Rolls because they are fresh, healthy, and packed with delicious flavors. The combination of tender shrimp, crisp vegetables, fragrant herbs, and creamy dipping sauce creates a meal that is both light and satisfying. They are one of my favorite recipes for warm days, entertaining guests, or preparing a quick and nutritious lunch.

Shrimp Fresh Rolls

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These Shrimp Fresh Rolls are light, refreshing, and filled with tender shrimp, crisp vegetables, rice noodles, and fresh herbs wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, they make a healthy appetizer, lunch, or dinner.

Author: Laura
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: 8 fresh rolls (4 servings)
Category: Appetizer
Method: No Cook
Cuisine: Vietnamese
Diet: Low Fat

Instructions

Cook the rice vermicelli according to the package directions, then rinse under cold water and drain well.
Prepare the vegetables and fresh herbs for assembly.
Fill a shallow dish with warm water and dip one rice paper wrapper for a few seconds until just softened.
Lay the wrapper on a clean work surface.
Layer lettuce, rice noodles, carrots, cucumber, bell pepper, herbs, and shrimp in the center of the wrapper.
Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.
Repeat with the remaining wrappers and filling ingredients.
Whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, garlic, and enough warm water to create a smooth dipping sauce.
Serve the fresh rolls immediately with the dipping sauce, garnished with crushed peanuts if desired.

Notes

Substitute grilled chicken or tofu for the shrimp if desired.
Add avocado or mango for extra flavor and creaminess.
Use purple cabbage for additional crunch and color.
Mix sriracha or chili garlic sauce into the dipping sauce for a spicy version.
Replace peanut butter with almond butter if preferred.
Store rolls in a single layer between lightly damp paper towels in an airtight container for up to 24 hours.
Keep the dipping sauce refrigerated separately for up to 5 days.

Nutrition

Serving Size: 2 fresh rolls
Calories: 330 kcal
Sugar: 7 g
Sodium: 760 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 120 mg