These shrimp spring rolls are one of my favorite light meals when I want something fresh, crunchy, and full of flavor. They’re wrapped in soft rice paper and served cold—not fried like egg rolls. They’re filled with tender shrimp, fresh vegetables, herbs, and rice noodles, then dipped into a savory homemade peanut dipping sauce.
This shrimp spring rolls recipe is perfect for lunch, dinner, or even entertaining. Everything can be prepped ahead of time, then assembled when you’re ready to eat. Love Asian inspired flavors? Try my favorite Thai salad with peanut dressing or Sticky Asian meatballs
Filling Ingredients for Shrimp Spring Rolls
This recipe makes about 10–12 fresh shrimp spring rolls, depending on how full you roll them.
Shrimp
- 1 lb raw shrimp, peeled and deveined
(boiled, ice-bathed, then sliced into shrimp halves lengthwise) - 2 bay oleaves
- 1 tsp whole pepper corns
Noodles
- 4 oz vermicelli rice noodles
(about half a standard package)
Vegetables
- 1 medium cucumber, cut into thin matchsticks
- 1 1/2 cups shredded carrots
- 1½ cups finely sliced purple cabbage
- 3 green onions, thinly sliced
- 1 small jalapeño, thinly sliced (optional)
Fresh Herbs
- ½ cup loosely packed fresh cilantro leaves
- ½ cup fresh mint leaves
- ¼ cup Thai basil leaves (or regular basil, torn)
Wrappers
- 10–12 rice paper wrappers
(have a few extra on hand — tearing happens)
Creamy Peanut Dipping Sauce
In a small bowl, combine:
- 1 tbsp creamy peanut butter
- 3 tbsp coconut aminos or soy sauce
- 1 tsp sriracha
- 2 garlic cloves, grated
- 2 tsp toasted sesame oil
- Small amount of fresh ginger, grated
- 1 tsp brown sugar
- 1 tbl sweet chili sauce
- ¼ tsp rice vinegar
- Splash of lime juice
Microwave for about 15 seconds, then stir until smooth and glossy. Thin with a splash of water if needed. This peanut sauce tastes even better the next day.
Pin it for later!
Preparing the Shrimp and Noodles
Bring a pot of water to a boil and add bay leaves and a few peppercorns for extra flavor. Add the raw shrimp and boil for 2–3 minutes, just until pink and cooked through. Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop the cooking. Drain and slice in half lengthwise.
Place the vermicelli rice noodles in a heatproof bowl and cover with hot water. Let soak for about 15 minutes, or follow package directions. Drain, rinse with cold water, and set aside.
How to Soften Rice Paper Wrappers
Fill a shallow bowl, pie plate, or shallow baking dish with warm water. Working one wrapper at a time, dip a single sheet of rice paper into the water, gently flipping it so both sides are evenly soaked. Let it soften until fully pliable and soft — this makes the wrapper much easier to roll.
Place the softened rice paper onto a clean work surface or baking sheet lined with parchment paper. Add your filling and roll right away. Softer rice paper is more forgiving and easier to work with, especially when tucking and tightening the roll.
Once the roll is finished, move on to the next wrapper and repeat the process. Working one at a time prevents the wrappers from sticking together and helps keep everything neat and manageable.
Assembling the Spring Rolls
Lay the filling on the bottom half of the wrapper, leaving space along the bottom edge and edges of the wrapper. Add:
- 2–3 pieces of shrimp
- About ¼ cup noodles
- A small handful of vegetables
- A few leaves of herbs
Fold the bottom edge up over the filling, fold in the side of the wrapper, and roll tightly. As you roll, tuck shrimp along the inside crease of the half-rolled wrapper so they show through the top.
Cover finished rolls with a damp towel while you work through the remaining wrappers.
Serving & Storage
Serve fresh shrimp spring rolls on small individual plates with the peanut dipping sauce on the side. They’re best enjoyed within 1–2 hours, but can be wrapped tightly and chilled briefly.
You’ll find everything you need at major grocery stores or an asian market. Fresh, colorful, and full of texture — this is one of those favorite things you’ll want to make again and again.
Shrimp Spring Rolls with Creamy Peanut Dipping Sauce
Ingredients
Method
Preparing the Shrimp and Noodles
- Bring a pot of water to a boil and add bay leaves and a few peppercorns for extra flavor. Add the raw shrimp and boil for 2–3 minutes, just until pink and cooked through. Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop the cooking. Drain and slice in half lengthwise.Place the vermicelli rice noodles in a heatproof bowl and cover with hot water. Let soak for about 15 minutes, or follow package directions. Drain, rinse with cold water, and set aside.
How to Soften Rice Paper Wrappers
- Fill a shallow bowl, pie plate, or shallow baking dish with warm water. Working one wrapper at a time, dip a single sheet of rice paper into the water, gently flipping it so both sides are evenly soaked. Let it soften until fully pliable and soft — this makes the wrapper much easier to roll.Place the softened rice paper onto a clean work surface or baking sheet lined with parchment paper. Add your filling and roll right away. Softer rice paper is more forgiving and easier to work with, especially when tucking and tightening the roll.Once the roll is finished, move on to the next wrapper and repeat the process. Working one at a time prevents the wrappers from sticking together and helps keep everything neat and manageable.
Assembling the Spring Rolls
- Lay the filling on the bottom half of the wrapper, leaving space along the bottom edge and edges of the wrapper. Add:Fold the bottom edge up over the filling, fold in the side of the wrapper, and roll tightly. As you roll, tuck shrimp along the inside crease of the half-rolled wrapper so they show through the top.Cover finished rolls with a damp towel while you work through the remaining wrappers.2–3 pieces of shrimp, about ¼ cup noodles, a small handful of vegetables, and a few leaves of herbs
- Add all the peanut sauce ingredients to a small bowl and mix to combine. Microwave for about 15 seconds, then stir until smooth and glossy. Thin with a splash of water if needed. This peanut sauce tastes even better the next day.
Serving & Storage
- Serve fresh shrimp spring rolls on small individual plates with the peanut dipping sauce on the side. They’re best enjoyed within 1–2 hours, but can be wrapped tightly and chilled briefly.You’ll find everything you need at major grocery stores or an asian market. Fresh, colorful, and full of texture — this is one of those favorite things you’ll want to make again and again.
Reader Interactions