Why You’ll Love This Recipe
- Fresh and healthy meal option
- Light yet satisfying
- Packed with crisp vegetables and herbs
- Perfect for appetizers or lunches
- Easy to customize with favorite fillings
- Naturally refreshing and flavorful
- Delicious with dipping sauces
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Spring Rolls
- 12 rice paper wrappers
- 1 pound cooked shrimp, peeled and deveined
- 4 ounces rice vermicelli noodles
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cucumber, julienned
- Fresh mint leaves
- Fresh cilantro leaves
For the Dipping Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon warm water
- Crushed peanuts optional for garnish
Directions
- Cook the rice vermicelli noodles according to package directions, then drain and cool.
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for a few seconds until softened.
- Lay the wrapper flat on a clean surface.
- Arrange lettuce, noodles, carrots, cucumber, herbs, and shrimp near the center of the wrapper.
- Fold the sides inward, then roll tightly from the bottom to enclose the filling.
- Repeat with the remaining ingredients.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, and warm water until smooth.
- Sprinkle crushed peanuts over the sauce if desired.
- Serve the spring rolls fresh with the dipping sauce.
Servings and timing
- Servings: 12 spring rolls
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
Variations
- Spicy Spring Rolls: Add sliced jalapeños or spicy chili sauce.
- Avocado Version: Add sliced avocado for creaminess.
- Vegetarian Option: Replace shrimp with tofu or extra vegetables.
- Mango Shrimp Rolls: Add thin mango slices for sweetness.
- Sesame Style: Add sesame seeds or sesame dressing.
Storage/Reheating
Store shrimp spring rolls tightly covered in the refrigerator for up to 2 days.
To keep the rice paper soft, cover the rolls with a damp paper towel before storing. These rolls are best served fresh and are not suitable for reheating.
Store the dipping sauce separately in the refrigerator.
FAQs
What are shrimp spring rolls made of?
They are made with shrimp, vegetables, herbs, noodles, and rice paper wrappers.
Are spring rolls served hot or cold?
Fresh shrimp spring rolls are typically served cold or at room temperature.
What dipping sauce goes best?
Peanut sauce, hoisin sauce, or sweet chili sauce pair wonderfully.
How do I keep rice paper from tearing?
Soften it briefly in warm water without soaking too long.
Can I make spring rolls ahead of time?
Yes, but they are best enjoyed within a day for freshness.
What herbs work best?
Mint and cilantro are classic choices.
Can I use cooked chicken instead of shrimp?
Yes, chicken is a great substitute.
Why are my spring rolls sticking together?
Place them slightly apart or lightly cover with damp paper towels.
Are shrimp spring rolls healthy?
Yes, they are packed with fresh vegetables and lean protein.
Can I make them gluten-free?
Yes, use gluten-free soy sauce and ensure all ingredients are gluten-free.
Conclusion
Shrimp Spring Rolls are a fresh and delicious dish perfect for light meals, appetizers, or healthy snacks. Filled with crisp vegetables, tender shrimp, and fragrant herbs, these rolls offer refreshing flavor and satisfying texture in every bite. Paired with a creamy dipping sauce, they’re an easy and versatile recipe that’s sure to impress family and guests alike.
PrintShrimp Spring Rolls
Shrimp Spring Rolls are fresh and flavorful rice paper rolls filled with tender shrimp, crisp vegetables, herbs, and rice noodles. Served with a savory dipping sauce, these light and refreshing rolls make a perfect appetizer, lunch, or healthy snack.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 spring rolls
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian
- Diet: Low Fat
Ingredients
- 12 rice paper wrappers
- 1 pound cooked shrimp, peeled and deveined
- 4 ounces rice vermicelli noodles
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cucumber, julienned
- Fresh mint leaves
- Fresh cilantro leaves
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon warm water
- Crushed peanuts, optional for garnish
Instructions
- Cook the rice vermicelli noodles according to package directions, then drain and cool.
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for a few seconds until softened.
- Lay the wrapper flat on a clean surface.
- Arrange lettuce, noodles, carrots, cucumber, herbs, and shrimp near the center of the wrapper.
- Fold the sides inward, then roll tightly from the bottom to enclose the filling.
- Repeat with the remaining ingredients.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, and warm water until smooth.
- Sprinkle crushed peanuts over the sauce if desired.
- Serve the spring rolls fresh with the dipping sauce.
Notes
- Do not soak the rice paper too long or it may tear easily.
- Cover prepared spring rolls with a damp paper towel to keep them soft and fresh.
- For a vegetarian option, substitute tofu or extra vegetables for the shrimp.
- Add avocado or mango slices for extra flavor and texture.
- Store the dipping sauce separately in the refrigerator.
Nutrition
- Serving Size: 1 spring roll
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
