Vietnamese Spring Rolls with Shrimp

Don’t these look fancy? You can make these Vietnamese Spring Rolls with Shrimp in your own kitchen! The spicy peanut dipping sauce is the perfect condiment on the side. Go ahead, roll with it! Your dinner guests will be bragging on you for days!

Chances are you’ve ordered spring rolls before at a Vietnamese or Thai restaurant. Spring rolls are usually served as an appetizer. They’re so versatile, and can be filled with a variety of ingredients — fresh veggies, proteins, or just vegetarian. This post will teach you how you can make these popular spring rolls at home. Get rolling!

Ingredients you’ll need for making spring rolls:

• 8.5 -inch round rice paper wrappers
• 8 large cooked shrimp
• rice vermicelli or bean thread noodles
• shredded carrots
• fresh large basil leaves
• large lettuce leaves, chopped
• toasted sesame seeds

Rice paper wrappers used to be hard to come by, but now they’re sold at most local grocery stores. I’ve even seen brown rice paper wrappers, which I would not recommend because they taste rubbery. And, rice paper wrappers are always gluten-free!

Here’s the great thing about these Vietnamese Spring Rolls — you can fill them with just about anything! I’ve used shrimp in this recipe, but chicken is a perfectly good substitute. Vegetarian rolls are also very tasty. Feel free to experiment with these!

How to Roll a perfect Spring Roll:

If you can roll a burrito, you can roll a spring roll! It’s that easy! Here’s how.

1. 1. Prep your ingredients before you get started. Make sure all of the ingredients are cut and prepped, and ready to roll!
   2. Set up an assembly line. Get all of your ingredients lined up so you can easily add a little to each rice paper wrapper as you move along.
   3. Select a bowl or shallow dish that is large enough to submerge an entire sheet of rice paper into the liquid. I use a glass pie plate for the perfect fit. Fill that bowl or dish with warm water then dip the rice paper in to soften it.
   4. After the rice paper has soaked for a few seconds, lift it out of the water with two hands and let the water drain off of it before laying it on a flat work surface, like a countertop or large cutting board.
   5. Working from bottom third of the rice wrapper, arrange lettuce, carrots, a handful of vermicelli noodles, 2 basil leaves, 2-3 shrimp pieces, and a sprinkle of sesame seeds. Stay away from the edges of the wrapper!
   6. Rolling the spring roll like a burrito, fold uncovered sides inward, then tightly roll the wrapper, beginning at the bottom of the wrapper to the top. Lay the finished spring roll on a tray lined with plastic wrap or waxed paper. Repeat with remaining wrappers.
   7. When all spring rolls are finished, cover the tray tightly and refrigerate for 2 hours. Cut the spring rolls in half on an angle when ready to serve. Serve with the spicy peanut dipping sauce.

You can make these beautiful Vietnamese Spring Rolls in advance. But don’t let them sit in the refrigerator for too long or they will start to get rubbery. Serving them fresh is always best!

The Best Peanut Dipping Sauce:

What you’ll need:

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1/2 teaspoon grated fresh ginger
• 2 tablespoons creamy peanut butter
• 1 tablespoon lime juice
• 1/4 teaspoon red chili flakes

Combine all ingredients into a food processor or blender until well blended. Serve on the side with spring rolls.

TIPS & TRICKS:

• Be careful not to overfill your spring roll wrapper because it will cause the rice paper to tear. Sometimes I will double up the rice paper wrappers if I have heavier ingredients to fill it with (ie., steak, chicken).
• Work quickly, you don’t want your wrapper to fall apart. Start over if you mess up!
• Rolling a really good spring roll takes practice, but once you get the hang of it and feel comfortable, you’ll learn how to do it quickly and easily.
• Get creative! You can fill your spring rolls with any veggies or protein you like!

WANT MORE?

If you like this recipe, you’re going to want these recipes:

• Steamed Vietnamese Rolls
• Pork Potstickers
• Shumai Shrimp and Turkey Sausage Dumplings
• Spicy Baked Shrimp Balls

SUGGESTED WINE PAIRING: 

2018 Fieldhouse White Blend, Mendocino County, CA. Scout & Cellar Wine. Bright and textured with notes of underripe peach, underripe apricot and white flowers on a core of refreshing acidity that lingers so the wine finishes clean; as the wine warms, notes of pear and honey emerge.

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Update Notes: This post was originally published on February 3, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in February 2020.

Vietnamese Spring Rolls with Shrimp

★★★★★ 5 from 1 reviews

• Author: Asian Caucasian
• Prep Time: 1 hour
• Cook Time: 5 min
• Total Time: 1 hour 5 min
• Yield: 8 1x
• Category: Starter
• Method: Stove Top
• Cuisine: Asian Fusion

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Description

Don’t these look fancy? You can make these Vietnamese Spring Rolls with Shrimp in your own kitchen! The spicy peanut dipping sauce is the perfect condiment on the side.

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Scale 1x2x3x

Ingredients

• 8 large cooked shrimp, peeled and cut in half lengthwise
• 8 8.5″ round rice paper wrappers
• 2 oz. rice vermicelli or bean thread noodles
• 1 shredded carrot
• 16 large basil leaves
• 3 large lettuce leaves, chopped
• Toasted sesame seeds

Dipping Sauce

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1/2 teaspoon grated fresh ginger
• 2 tablespoons creamy peanut butter
• 1 tablespoon lime juice
• 1/4 teaspoon red chili flakes

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Instructions

1. In medium saucepan, add vermicelli noodles to boiling water and remove from heat for 5 minutes. Drain the noodles and set aside to cool.
2. Working one at a time, soak spring roll wrappers in warm water for 15 seconds. Place on a flat surface and working from bottom third of the wrapper arrange lettuce, carrots, handful of vermicelli, 2 basil leaves, 2-3 shrimp pieces, and a sprinkle of sesame seeds.
3. Rolling the spring roll like a burrito, fold uncovered sides inward, then tightly roll the wrapper, beginning at the bottom of the wrapper to the top. Lay the finished spring roll on a tray lined with plastic wrap or waxed paper. Repeat with remaining wrappers.
4. When all spring rolls are finished, cover the tray tightly and refrigerate for 2 hours or overnight. Cut spring rolls in half on an angle when ready to serve. Serve with the dipping sauce.

Peanut Dipping Sauce

1. Combine all of the ingredients into a food processor or blender until well blended. Serve on the side with spring rolls.

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Notes

• Be careful not to overfill your spring roll wrapper because it will cause the rice paper to tear. Sometimes I will double up the rice paper wrappers if I have heavier ingredients to fill it with (ie., steak, chicken).
• Work quickly, you don’t want your wrapper to fall apart. Start over if you mess up!
• Rolling a really good spring roll takes practice, but once you get the hang of it and feel comfortable, you’ll learn how to do it quickly and easily.
• Get creative! You can fill your spring rolls with any veggies or protein you like!

Keywords: Spring Rolls with Peanut Sauce, Vietnamese spring rolls, Vietnamese spring rolls with peanut sauce, shrimp spring rolls