Vietnamese Shrimp Spring Rolls
These Vietnamese shrimp spring rolls are fresh, light, and packed with flavor. Every roll is filled with tender shrimp, crunchy lettuce, vermicelli noodles, and fragrant herbs, all wrapped in delicate rice paper.
I order fresh spring rolls whenever I spot them on a menu, but making them at home is surprisingly easy. Once you’ve mastered rolling them, you’ll find yourself experimenting with all kinds of fillings.
Whether you call them Vietnamese shrimp spring rolls, fresh spring rolls, or summer rolls, they’re the perfect healthy appetizer, lunch, or light dinner.
Enjoy!
Vietnamese Shrimp Spring Rolls
- 12 rice paper wrappers
- 12 large cooked shrimp peeled and halved lengthwise
- 4 oz rice vermicelli noodles (115 g)
- 1 small head romaine lettuce
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves (optional)
- peanut dipping sauce
- sweet chili sauce
- hoisin sauce
- nuoc cham Vietnamese dipping sauce
1) Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2) Fill a large shallow bowl with warm water.
3) Dip one rice paper wrapper into the water for 5 to 10 seconds, just until it begins to soften.
4) Place the wrapper on a clean work surface. Add a lettuce leaf, a small portion of vermicelli noodles, several mint leaves, a few cilantro leaves if using, and 2 shrimp halves.
5) Fold the bottom edge of the wrapper over the filling. Fold in the sides and roll tightly to form a neat spring roll.
6) Repeat with the remaining wrappers and filling ingredients.
7) Arrange the Vietnamese shrimp spring rolls on a serving platter and serve immediately with your favorite dipping sauce.
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What Are Vietnamese Shrimp Spring Rolls?
Vietnamese shrimp spring rolls are fresh rice paper rolls filled with shrimp, rice vermicelli noodles, crisp lettuce, and fresh herbs. Unlike fried spring rolls, they are served cold and wrapped in delicate rice paper wrappers that become soft and slightly chewy after a quick soak in water.
You may also hear them called fresh spring rolls, summer rolls, or Vietnamese rice paper rolls. No matter the name, these Vietnamese shrimp spring rolls are known for their fresh ingredients, vibrant flavors, and light texture. They’re perfect as an appetizer, healthy lunch, or light dinner on warm days.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- No frying required
- Light, fresh, and satisfying
- Perfect for meal prep
- Great for lunch, dinner, or entertaining
- Easy to customize with your favorite vegetables and herbs
If you’ve never made Vietnamese shrimp spring rolls before, don’t worry. Once you’ve rolled the first couple, you’ll quickly get the hang of it.
Ingredient Notes
Shrimp
Cooked shrimp are the star ingredient in these Vietnamese shrimp spring rolls. Medium or large shrimp work best because they create an attractive presentation through the translucent rice paper.
Rice Paper Wrappers
Rice paper wrappers can be found in most supermarkets and Asian grocery stores. After a brief soak in warm water, they become soft enough to wrap around the filling.
Rice Vermicelli Noodles
These thin rice noodles add substance without making the spring rolls heavy. They’re inexpensive, easy to prepare, and commonly used in Vietnamese cooking.
Lettuce and Fresh Herbs
Lettuce adds crunch, while fresh mint brings a burst of freshness that makes these spring rolls taste authentic. You can also add cilantro or Thai basil if you have them on hand.
How To Roll Vietnamese Shrimp Spring Rolls
Making Vietnamese shrimp spring rolls might seem intimidating at first, but it’s surprisingly easy once you’ve tried it a few times.
- Soak a rice paper wrapper in warm water until just pliable.
- Lay it on a clean work surface.
- Arrange lettuce, noodles, herbs, and shrimp in the center.
- Fold the bottom edge over the filling.
- Fold the sides inward.
- Roll tightly to create a neat package.
The rice paper will continue to soften as you work, making it easier to roll and seal.
Tips For The Best Vietnamese Shrimp Spring Rolls
- Don’t soak the rice paper for too long or it can become fragile and tear.
- Keep the filling compact for easier rolling.
- Pat the shrimp dry before assembling the rolls.
- Use fresh herbs generously for the best flavor.
- Serve shortly after assembling for the freshest texture.
A little practice goes a long way. Even imperfect spring rolls taste delicious.
What To Serve With Vietnamese Shrimp Spring Rolls
Vietnamese shrimp spring rolls pair beautifully with a variety of dipping sauces and side dishes.
Some of my favorite serving ideas include:
- Peanut dipping sauce
- Sweet chili sauce
- Hoisin sauce
- Nuoc cham (Vietnamese dipping sauce)
- A light Asian-style salad
- A bowl of pho or noodle soup
Whether served as an appetizer or the main event, these fresh spring rolls are always a crowd-pleaser.
Looking for a more substantial meal? Pair these Vietnamese shrimp spring rolls with my homemade Beef Pho Soup for a complete Vietnamese-inspired lunch or dinner.
Fresh Spring Rolls vs. Fried Spring Rolls
Although they share a similar name, fresh spring rolls and fried spring rolls are quite different.
Fresh Vietnamese spring rolls are wrapped in rice paper and served cold. Their texture is light, soft, and refreshing, with plenty of vegetables and herbs inside.
Fried spring rolls are wrapped in a wheat-based wrapper and cooked until golden and crispy. They tend to be richer and more substantial.
If you’re curious about the differences, Allrecipes has a helpful guide comparing spring rolls and summer rolls.
Storage Tips
Vietnamese shrimp spring rolls are best enjoyed the day they’re made.
If you need to store them, place them in a single layer on a plate or container and cover them with a slightly damp paper towel. This helps keep the rice paper from drying out in the refrigerator.
For the freshest flavor and texture, try to enjoy them within 24 hours.
Frequently Asked Questions
Are Vietnamese shrimp spring rolls healthy?
Yes. Vietnamese shrimp spring rolls are generally considered a healthy option because they’re filled with lean shrimp, fresh vegetables, herbs, and rice noodles. Since they’re not fried, they’re typically lighter than many other appetizers. The nutritional value will vary depending on the filling ingredients and dipping sauce you choose.
Can I make these spring rolls ahead of time?
You can make Vietnamese shrimp spring rolls a few hours ahead of serving. Cover them with a damp paper towel and store them in the refrigerator to help prevent the rice paper from drying out. For the best texture, however, they’re usually enjoyed on the same day they’re assembled.
Why is my rice paper tearing?
Rice paper most often tears when it has been soaked for too long or overfilled. The wrappers only need a brief soak in warm water before they become flexible. If you’re new to making fresh spring rolls, try using slightly less filling until you become comfortable with the rolling process.
What’s the difference between spring rolls and summer rolls?
In the United States, the terms “spring rolls” and “summer rolls” are often used interchangeably when referring to fresh Vietnamese rice paper rolls. However, some people use “summer rolls” specifically to distinguish fresh rolls from fried spring rolls. Both names commonly refer to the same refreshing dish.
Can I use chicken instead of shrimp?
Absolutely. Cooked chicken works wonderfully in this recipe and makes an easy substitute if you’re not a fan of seafood. You can also replace the shrimp with tofu for a vegetarian version or experiment with other proteins and vegetables to create your own variation.
They look so appetizing!
Love the combination of flavours!!
Just found your site in Google Plus. Thanks for all the great recipes.