Fresh Shrimp Spring rolls with peanut dipping sauce is a refreshing and delicious appetizer. Each roll is filled with healthy crisp vegetables and herbs.
Dip, chomp, crunch, swallow, repeat. Those are the sounds of fresh shrimp spring rolls with peanut dipping sauce being enjoyed and devoured, yum! Jason and I love Vietnamese food. We typically order a piping hot, ginormous bowl of pho, but we ALWAYS order spring rolls as an appetizer to get the meal started.
Sometimes when you want something light yet satisfying, nothing is quicker and easy than filling some rice noodle wrappers with your favorite protein and veggies for a low-fat meal or snack. Let’s get rolling!
If you’ve never worked with Vietnamese spring roll rice paper wrappers before, it’s like magic! They are dry translucent circular sheets made from rice, about 22 cm wide and can be filled with anything your heart desires.
You simply dip one sheet in water for about 15 to 20 seconds, lay it on a damp towel (so it doesn’t stick), and by the time you are done adding your ingredients just start to roll it up, presto!
The rice paper absorbs the water and is the perfect soft wrapper to snuggle all of your delicious filling ingredients. I was happy to find that they sell the rice paper wrapper in the Asian section at my local Albertson’s grocery store, score!
I kept these fresh shrimp spring rolls pretty traditional because I love the combination of crisp lettuce, carrots, red cabbage and bean sprouts paired with the shrimp. I added two to three pieces of fresh mint and cilantro to each roll, and it really brings a nice fresh herbaceous note with each bite.
You can buy the shrimp pre-cooked or simply blanch them yourself in boiling water for literally 1-2 minutes until they are pink and opaque. I boiled some dried vermicelli rice noodles and also added it to the filling to make each roll a little more hearty, yet still light.
You must, I mean have to make a sweet and savory peanut dipping sauce for your rolls.
It’s a super simple dip of hoisin sauce, creamy peanut butter, and rice vinegar and it makes a luscious sauce that you will enjoy with each bite. I like to serve two small bowls of peanut dipping sauce for my husband and I because I like to double dip and not share!
These fresh shrimp rolls are so fun and easy to make. Get your family involved so you guys can all roll and enjoy the appetizers together! I also like to cook my Chinese five spice beef stew when I make these rolls. Together they make for a great Asian inspired meal.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How do I use Rice Paper Wrappers?
Rice paper wrappers are super thin round sheets that are made with rice flour dough that has been dried. I like to fill a 9-inch pie pan with room temperature water so that I can easily dip and submerge one sheet into the water for 15 to 20 seconds. The sheet will still feel rigid when you remove it from the water but don’t be tempted to hydrate the wrapper longer because it will be hard to remove and work with. The paper becomes very sticky (especially to itself) as you roll. Lay the moistened sheet on a damp towel and then start to add your filling ingredients to the bottom third of the wrapper. Tuck in the bottom and sides, then roll! It’s okay if the sheet rips, just overlap the ripped edges, and they will stick together nicely. Eat the rolls when made fresh, as they don’t taste as yummy if they sit refrigerated too long (more than a day).
- 10 jumbo shrimp , cut lengthwise in half, 16-20 count
- 10 round rice paper wrappers , Three Ladies Brand
- 10 boston lettuce leaves , or red leaf, thick stem ends removed, cut in half
- 6 ounces thin rice noodles , Thai Kitchen Thin
- 1 cup carrots , shredded
- 1 cup red cabbage , thinly shredded
- 1 cup bean sprouts , fresh
- 20 mint leaves , fresh
- 1/2 cup cilantro
Combine all sauce ingredients in a medium-sized bowl, whisking until smooth. Add more water if you would like the consistency thinner.
Transfer to a serving bowl and sprinkle with chopped peanuts.
In a medium saucepan, boil water. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
Immediately remove the shrimp from the water, drain and cool in the refrigerator.
Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside.
Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions. Drain and cool with cold water, refrigerate until ready to use.
Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.
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