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    Home » Recipes » Appetizers

    Vietnamese Spring Rolls with Shrimp

    March 9, 2022 · Published: February 24, 2020 By: Asian Caucasian 6 Comments

    Jump to Recipe·Print Recipe
    Fresh Vietnamese spring rolls on a gray platter with a peanut sauce on the side on top of a wooden board.

    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!

    Vietnamese shrimp spring rolls on a long gray platter with a small bowl of peanut sauce on the side on top of a wooden board with a knife and napkin.

    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!

    What ingredients do you 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 on a wooden board with chopsticks on top

    Rice paper wrappers used to be hard to come by, but now they're sold at most grocery stores in the Asian section. 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!

    Hands holding up a rice paper wrapper that's been soaked in water.
    Hands wrapping a fresh spring roll with shrimp and veggies on top of a wooden board.

    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 the perfect spring roll?

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

    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 used 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 rice 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.
    Fresh Vietnamese shrimp spring rolls on a round white plate with a white bowl of peanut sauce on the side

    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!

    Asian peanut dipping sauce in a glass bowl with peanuts spilling out of a bowl on the side.

    How to make the best peanut sauce?

    What you'll need:

    • ¼ cup reduced-sodium soy sauce
    • 2 tablespoons rice wine vinegar
    • ½ teaspoon grated fresh ginger
    • 2 tablespoons creamy peanut butter
    • 1 teaspoon lime juice
    • ¼ teaspoon red chili flakes

    Combine all ingredients into a food processor or blender, or vigorously whisk together until well blended. Serve on the side with spring rolls for dipping.

    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!
    Fresh Vietnamese shrimp spring rolls on a long gray platter with a peanut sauce on the side on top of a wooden board with a knife and napkin.

    WANT MORE?

    If you liked this spring rolls recipe, you’re going to want these recipes too:

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

    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.

    Print
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    Fresh Vietnamese shrimp spring rolls on a long gray platter with a peanut sauce on the side on top of a wooden board with a knife and napkin.

    Vietnamese Spring Rolls with Shrimp

    ★★★★★ 5 from 2 reviews
    • Author: Asian Caucasian
    • Prep Time: 1 hour
    • Cook Time: 5 min
    • Total Time: 1 hour 5 min
    • Yield: 8
    • Category: Appetizer
    • Method: Stove Top
    • Cuisine: Asian Fusion
    Print Recipe
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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.


    Ingredients

    Units Scale
    • 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

    • ¼ cup reduced-sodium soy sauce
    • 1 tablespoon rice wine vinegar
    • ½ teaspoon grated fresh ginger
    • 2 tablespoons creamy peanut butter
    • 1 teaspoon lime juice
    • ¼ teaspoon red chili flakes

    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, or whisk vigorously until well blended. Serve on the side with spring rolls for dipping.

    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!

    Nutrition

    • Serving Size: Spring Rolls
    • Calories: 144
    • Sugar: 1 g
    • Sodium: 390.1 mg
    • Fat: 3.5 g
    • Carbohydrates: 9.5 g
    • Protein: 7.9 g
    • Cholesterol: 45.6 mg

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

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Shannon

      July 13, 2020 at 10:46 pm

      This was great! With COVID happening and our favorite restaurant not being available this really helped with our craving! Will be making again and again! So easy and great to use our produce from the garden! Thank you! Made exactly as stated. Made the peanut sauce. Added more peanut butter to that just so it was to our personal liking. Thanks again!

      ★★★★★

      Reply
      • Asian Caucasian

        July 14, 2020 at 11:34 am

        I love that you added more peanut butter, Shannon! So glad that you enjoyed these tasty spring rolls! They're so much fun to make (and eat)!

        Reply
    2. Jeff

      March 09, 2019 at 12:56 pm

      I *LOVE* Vietnamese food, but I thought the spring rolls had mint in them, rather that basil... Nonetheless, the look AMAZING!

      Reply
      • Asian Caucasian

        March 09, 2019 at 1:24 pm

        You can add whatever herb you'd like! That's the beauty of these spring rolls, get creative, there are no rules! 🙂

        Reply
    3. Robin

      June 27, 2016 at 1:34 pm

      Absolutely delicious with or without the sauce although I prefer the sauce! Just use tamarind instead of Soy if you are gluten free. A hit with all our guest!!!!!

      ★★★★★

      Reply
      • Asian Caucasian

        July 02, 2016 at 4:29 pm

        Thank you, Robin! It was a very fun cooking class and I very much appreciated your participation in the process! Can't to wait to hear if you, or Sandy, try out some more recipes on AsianCaucasian.com!

        Reply

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