Light, fresh, and impossibly sharable, shrimp spring rolls are a quick way to bring bright flavors and crunchy texture to weeknight dinners, potlucks, or a light lunch. Rice paper wrappers cradle cooled vermicelli, crisp vegetables, fragrant herbs, and sweet-cooked shrimp for a handheld bite that’s as pretty as it is tasty. If you want a crunchier finish, try a companion idea for frying after rolling like the version for crispy rice paper spring rolls that turns these into a crunchy appetizer.
Why you’ll love this dish
These rolls are the kind of recipe you reach for when you want something fast, healthy, and customizable. They take about 20–30 minutes to assemble, require no special equipment, and feed a crowd without heating up the kitchen.
“Bright herbs, cold noodles, and plump shrimp—these feel restaurant-fresh but take half the time.” — a satisfied home cook
Reasons to try it:
- Ready in under 30 minutes when shrimp and noodles are prepped.
- Naturally gluten-free and light (use tamari in dips for gluten-free soy).
- Kid-friendly assembly—let kids build their own rolls at a party.
- Perfect for warm-weather meals, picnic boxes, or party platters.
Step-by-step overview
This recipe is mostly assembly: soften rice vermicelli and rice-paper wrappers, prep vegetables and herbs, halve the cooked shrimp, then stack and roll. The sequence keeps things tidy: get the noodles and fillings ready, work on one wrapper at a time, and keep finished rolls covered so they don’t dry out.
Quick timeline:
- Soak or briefly boil vermicelli and chill.
- Prep vegetables, herbs, and shrimp.
- Soften one rice paper at a time and build the rolls.
- Cover and serve with peanut sauce.
What you’ll need
- 12 round rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked or boiled 3–5 minutes)
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce (store-bought or homemade)
Ingredient notes and substitutions:
- Vermicelli: rice or mung bean noodles both work; follow package timing.
- Herbs: Thai basil can substitute for mint for a different flavor.
- Sauce: If you’re nut-free, swap peanut sauce for a soy-ginger or hoisin-based dip.
Step-by-step instructions
- Prepare the noodles: Follow package directions for the rice vermicelli (either soak or boil 3–5 minutes). Drain, rinse under cold water to stop cooking, and set aside in a shallow bowl so they’re easy to grab.
- Prep the fillings: Lay the shrimp halves flat so they show through the wrapper when rolled. Julienne the carrot and cucumber and thinly slice the bell pepper. Arrange the mint, cilantro, and romaine strips on a platter for assembly.
- Soak wrappers: Fill a wide, shallow bowl or pie plate with warm water (not boiling). Dip one rice paper wrapper for about 5 seconds until it becomes pliable—it will continue to soften on the board. Lay it flat on a clean surface or damp towel.
- Build the roll: Near the bottom third of the wrapper place a romaine strip, a small handful of noodles (don’t overfill), a few carrot and cucumber sticks, some bell pepper slices, and a mix of herbs. Top with 2 shrimp halves, shrimp-side up so they’re visible through the wrapper.
- Roll tightly: Fold the bottom edge up over the filling, fold the sides in toward the center, and continue rolling to seal. The wrapper will stick to itself—no glue needed.
- Repeat: Continue with remaining wrappers and fillings. Keep finished rolls covered with a damp towel to prevent drying.
- Serve: Arrange rolls on a platter and serve with 1/2 cup peanut dipping sauce on the side.
Pacing tips: Work with one wrapper at a time to avoid overly soft, tearing paper. If a wrapper rips, use the overlapping edge of the next wrapper or discard and start fresh—don’t add more time in water.
Best ways to enjoy it
Serve chilled or at room temperature. For a bright presentation, slice rolls in half diagonally so the shrimp and herbs are visible and arrange them on a large platter with small bowls of peanut sauce and optional chili oil.
Pairing ideas:
- Light rice or green salad and citrus wedges for a lunch spread.
- For a heartier surf-and-turf dinner, pair with a richer dish such as creamy garlic shrimp over mashed potatoes.
- Offer extra dipping options: hoisin-peanut, nuoc cham (Vietnamese fish sauce dip), or a lime-chili vinaigrette.
Storage and reheating tips
- Refrigerator: Store finished spring rolls in an airtight container lined with a damp paper towel for up to 24 hours. They’re best eaten the same day—rice paper gradually becomes chewier and can get sticky after prolonged refrigeration.
- Freezing: Not recommended. Freezing and thawing changes the texture of both rice paper and cooked shrimp.
- Food safety: Keep cooked shrimp chilled (below 40°F / 4°C). Don’t leave assembled rolls at room temperature for more than 2 hours. Discard if shrimp has been at room temperature beyond that.
- Reheating: These are meant to be eaten cold or at room temperature; there’s no reheating step. If you want warm fillings, briefly warm the shrimp and assemble just before serving.
Pro chef tips
- Visibility trick: Place shrimp halves with cut side down and curved edge toward the wrapper’s edge so they show through for a restaurant-style look.
- Don’t overfill: Less is more—overstuffed rolls tear. Aim for a modest handful of noodles and a few vegetable sticks.
- Water temperature: Use warm (not hot) water to soften wrappers quickly without making them gummy. A shallow bowl gives better control than a deep sink.
- Keep a damp towel handy: Lay finished rolls on a damp towel and cover with another towel to retain moisture.
- Make it a rolling station: Lay out fillings in small bowls and let everyone assemble their own; it’s faster and fun for guests.
Creative twists
- Vegetarian: Replace shrimp with marinated baked tofu or sliced avocado and add thin rice paper–fried shallots for crunch.
- Spicy: Add sliced jalapeño or a smear of sriracha inside each roll, or spice the peanut sauce with chili oil.
- Grilled shrimp: Swap boiled shrimp for quick-grilled marinated shrimp (1–2 minutes per side) for smoky flavor.
- Fried spring rolls: For a crunchy party snack, fry assembled rolls (fully wrapped) at 350°F (175°C) until golden—use caution and drain on paper towels.
Common questions
Q: Can I prepare these ahead of time for a party?
A: You can prep all fillings and keep them chilled. Prepare rice paper and assemble no more than a few hours before serving, storing finished rolls in a single layer covered with a damp towel in the fridge. For best texture, assemble within 2–3 hours of serving.
Q: Are these gluten-free?
A: Yes—rice paper and rice vermicelli are naturally gluten-free. Use gluten-free tamari or a peanut sauce that’s labeled gluten-free to keep the meal gluten-free.
Q: What if I don’t have cooked shrimp?
A: Use leftover cooked shrimp, quickly poach raw shrimp until just opaque (2–3 minutes depending on size), or substitute cooked chicken, tofu, or tempeh.
Q: Can I make these vegan?
A: Absolutely. Use tofu or marinated tempeh in place of shrimp and choose a vegan dipping sauce (tahini-based or hoisin with lime).
Q: How long do these keep in the fridge?
A: Best eaten within 24 hours. Shrimp itself, when cooked, can be stored safely for up to 3 days in the fridge, but assembled rice-paper rolls lose ideal texture sooner.
If you’d like, I can provide a printable version of the ingredients and condensed directions or a quick guide for scaling this recipe up for a crowd. Which would you prefer?
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Shrimp Spring Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Fresh
- Cuisine: Vietnamese
- Diet: Gluten-Free
Description
Light and fresh shrimp spring rolls filled with vermicelli, vegetables, and herbs, perfect for weeknight dinners or potlucks.
Ingredients
- 12 round rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked or boiled 3–5 minutes)
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce (store-bought or homemade)
Instructions
- Prepare the noodles: Follow package directions for the rice vermicelli. Drain, rinse under cold water, and set aside.
- Prep the fillings: Lay shrimp halves flat, julienne the carrot and cucumber, and thinly slice the bell pepper. Arrange herbs and lettuce on a platter.
- Soak wrappers: Fill a shallow bowl with warm water and dip one rice paper wrapper for about 5 seconds. Lay flat on a clean surface.
- Build the roll: Add a romaine strip, a small handful of noodles, a few vegetable sticks, and shrimp halves to the wrapper.
- Roll tightly: Fold the bottom edge up, fold the sides in, and continue rolling to seal.
- Repeat: Continue with remaining wrappers and fillings, keeping finished rolls covered with a damp towel.
- Serve: Arrange rolls on a platter and serve with peanut dipping sauce.
Notes
These are best eaten the same day, as the rice paper can become chewy over time.