Fresh Vietnamese Shrimp Spring Rolls are light, crisp, and bursting with bright flavors. These rolls are filled with tender shrimp, crunchy veggies, fresh herbs, and delicate rice noodles, all wrapped in soft, translucent rice paper. They’re a perfect little bundle of freshness that’s both healthy and delicious.
I love making these spring rolls because they feel like a fun project and a tasty reward all in one. Rolling them up can be a little tricky at first, but once you get the hang of it, it’s actually pretty relaxing. Plus, I always enjoy experimenting with different herbs and dipping sauces to find my favorite combo.
My favorite way to serve these rolls is with a simple peanut dipping sauce or a tangy hoisin sauce. They’re great as a light lunch, an appetizer when friends come over, or even a snack when you want something fresh and satisfying. Whenever I make them, they disappear fast—everyone loves the crisp, fresh crunch paired with the juicy shrimp!
Key Ingredients & Substitutions
Shrimp: Fresh, cooked shrimp give the rolls their sweet, tender bite. If shrimp isn’t your thing, cooked chicken or tofu work well too.
Rice paper wrappers: These thin sheets make the rolls fresh and light. You can find them in most Asian markets. Avoid soaking them too long—they get too floppy.
Herbs (mint, cilantro, Thai basil): These bring brightness and flavor. If you don’t have Thai basil, sweet basil is a fine swap.
Vermicelli noodles: They add gentle texture without heaviness. If unavailable, thin rice noodles or even shredded cucumber can be good alternatives.
Dipping sauce: The classic Nuoc Cham is a mix of fish sauce, lime, garlic, and chili. For a vegetarian option, use soy sauce instead of fish sauce.
How Do You Roll Spring Rolls So They Stay Tight and Neat?
Rolling spring rolls can be tricky—here’s how to get a tight, tidy roll every time:
- Soften rice paper briefly (5-10 seconds) until soft but still firm enough to handle.
- Place your fillings near the bottom third of the wrapper, leaving edges free to fold.
- Fold in the sides snugly over the filling to hold it in place.
- Roll firmly from bottom to top, like a burrito, making sure the filling stays compact.
- Don’t overstuff the roll, or it will tear easily.
With practice, rolling becomes quick and satisfying. You’ll soon enjoy creating beautiful, tasty bundles for any meal!
Equipment You’ll Need
- Large shallow dish or pie plate – I use this to soften the rice paper, making it easier to roll without tearing.
- Cutting board and sharp knife – essential for slicing shrimp, vegetables, and herbs cleanly and evenly.
- Small bowls – perfect for mixing the dipping sauce and holding water for prepping the rice paper.
- Plate or tray lined with a damp towel – helps keep assembled spring rolls fresh and prevents sticking.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken, pork slices, or tofu for different proteins that suit your diet or preference.
- Add julienned mango or pineapple for a touch of sweetness that balances the herb flavors.
- Use different herbs like basil, mint, or cilantro based on what’s fresh or to suit your taste.
- Adjust the dipping sauce with a drizzle of sriracha or a splash of rice vinegar for extra spicy or tangy flavor.
Fresh Vietnamese Shrimp Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 12 large cooked shrimp, peeled, deveined, and halved lengthwise
- 12 sheets rice paper wrappers (8-inch diameter)
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce (iceberg or romaine works well)
- ½ cup shredded carrot
- ½ cup cucumber, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh Thai basil leaves
- Optional: bean sprouts
Dipping Sauce (Nuoc Cham):
- 3 tablespoons fish sauce
- 3 tablespoons water
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar
- 1 small garlic clove, minced
- 1 small red chili, thinly sliced (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes to prepare. That includes cooking and cooling the noodles and shrimp, prepping your veggies and herbs, assembling the rolls, and mixing your dipping sauce.
Step-by-Step Instructions:
1. Prepare the noodles and vegetables:
Cook the vermicelli noodles according to the package directions. Once done, drain and rinse them under cold water to stop cooking and prevent sticking. Drain well and set aside. Wash and prepare your lettuce, carrot, cucumber, and fresh herbs, placing them on a platter for easy access during assembly.
2. Prepare the shrimp:
If shrimp aren’t cooked yet, boil them in water for about 2-3 minutes until they turn pink and opaque. Peel and devein if needed. Then, slice each shrimp in half lengthwise for an attractive, even filling. Set aside.
3. Make the dipping sauce:
In a small bowl, whisk together fish sauce, water, lime juice, sugar, minced garlic, and sliced chili (if using). Stir until the sugar dissolves completely. Taste and adjust the balance of salty, sweet, sour, and spicy to your liking.
4. Soften the rice paper wrappers:
Fill a large shallow dish or pie plate with warm water. Dip one wrapper into the water for 5-10 seconds, just long enough to soften but not so long that it becomes too fragile. Lay the softened wrapper flat on a clean, dry surface or a damp kitchen towel.
5. Assemble the rolls:
Near the bottom edge of the wrapper, place a small handful of shredded lettuce, a small portion of vermicelli noodles, carrot, cucumber, and your herbs in a neat row.
6. Add the shrimp:
Place two shrimp halves, cut side down, directly on top of the vegetable row so they’ll show nicely through the rice paper once rolled.
7. Roll your spring roll:
Carefully fold the sides of the wrapper over the filling, then roll tightly from the bottom up—like wrapping a burrito—until the roll is sealed and firm.
8. Repeat:
Continue softening wrappers and assembling rolls until all ingredients are used.
9. Serve and enjoy:
Arrange your fresh shrimp rolls on a platter alongside the dipping sauce. Enjoy immediately for the best flavor and texture. If needed, cover rolls with a damp paper towel and plastic wrap and refrigerate briefly, but eat within a few hours to avoid dryness or brittleness.
Can I Use Frozen Shrimp for These Spring Rolls?
Absolutely! Just make sure to fully thaw the shrimp in the fridge overnight or under cold running water, then pat them dry before slicing and assembling. This helps prevent excess moisture and soggy rolls.
Can I Make Vietnamese Shrimp Spring Rolls Ahead of Time?
You can prepare the filling ingredients and dipping sauce up to a day in advance. However, it’s best to assemble the rolls shortly before serving to keep the rice paper wrappers from drying out or becoming too sticky.
How Should I Store Leftover Spring Rolls?
Wrap leftover rolls tightly in plastic wrap and place them in an airtight container in the fridge. Eat within 1-2 days for best freshness. Cover rolls with a damp paper towel when storing to prevent drying.
What’s a Good Substitute for Fish Sauce in the Dipping Sauce?
If you prefer vegetarian or are avoiding fish sauce, soy sauce or tamari works nicely. You might want to add a little extra lime juice or a pinch of salt to keep the sauce flavorful.