Shrimp Spring Rolls with Peanut Dipping Sauce

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Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs. Impress family and friends with this easy appetizer!

Shrimp spring rolls with peanut dipping sauce

Dip, chomp, crunch, eat, repeat! Fresh spring rolls are one of the easiest types of Vietnamese food to recreate at home. It’s a healthy seafood and vegetable appetizer encased in a delicate translucent rice paper wrapper.

The trick is mastering how long to soak the spring roll wrappers, to make the rolling process a breeze. But, it only takes a few seconds, so make sure that all of the filling ingredients are prepped first for an easy assembly process.

Filling ingredients

cooking shrimp and Vermicelli rice noodles in a pot

For traditional Vietnamese spring rolls, use a combination of crisp lettuce, shredded carrots, thinly sliced red cabbage and bean sprouts paired with the shrimp. Vermicelli rice noodles (Amazon link) also make each roll a little more hearty, yet still light.

I also add two to three pieces of fresh herbs like mint and cilantro for herbaceous notes with each bite. Don’t overfill the wrappers or wrap them too tight or they may break.

Preparing the shrimp

Buy the shrimp pre-cooked or simply blanch them in boiling water for about 1 to 2 minutes until they are pink and opaque. I recommend using the 16/20 count (extra jumbo) size and a white or pink type of shrimp. Cut them in half lengthwise so they’re easier to lay flat in the roll.

spring roll ingredients laid out on a table

Using rice paper wrappers

Vietnamese spring roll paper wrappers (Amazon link) are like magic! You can buy them at most major grocery stores or Asian markets. They are very thin, dry translucent circular sheets made from rice. They measure close to 9-inches (22 cm) wide and can be filled with anything your heart desires.

soaking rice paper wrappers in a pie dish filled with water

How to make Vietnamese spring rolls

  • Boil the rice noodles, rinse with cold water, drain, and refrigerate.
  • Blanch the shrimp in hot water, chill, and then cut in half.
  • Place a damp kitchen towel or paper towel on a cutting board.
  • Fill a large bowl or pie dish with cool water.
  • Dip one rice paper wrapper in the water for 15 to 20 seconds.
  • Lay wrapper on the dampened towel.
  • Add lettuce, rice noodles, carrots, cabbage and bean sprouts in the bottom third of the wrapper.
  • Roll halfway up into a cylinder, then fold in the sides.
  • Lay mint, parsley and two shrimp halves on top.
  • Roll into a tight cylinder to seal.

Assembly Process

Simply dip one sheet in water for about 15 to 20 seconds, lay it on a damp towel (so it doesn’t stick) when filling and rolling. By the time you’re done adding the ingredients, the wrapper turns from rigid to flexible.

If you find that the wrappers start to get really sticky, just dip your fingers in water and use them to help separate the clingy areas.

how to make spring rolls

Peanut dipping sauce

A sweet and savory peanut sauce is a must-have for these rolls. It’s a super simple blend of hoisin sauce, creamy peanut butter, and rice vinegar. The consistency is thick and luscious, perfect for dipping.

The hoisin sauce has a strong savory umami taste, so no additional soy sauce or fish sauce is needed. I find that the sauce is sweet enough from what’s already added to the peanut butter.

Feel free to adjust the sweetness level up or down, especially if you’re using unsweetened or homemade peanut butter. Maple syrup, honey, brown sugar, or coconut sugar are good options as well.

Other filling ideas to try

  • Protein: Grilled chicken, Chinese barbecue pork, or tofu
  • Vegetables: Sliced bell pepper, cucumber, spiralized vegetables
  • Fruit: Mango, pineapple, or strawberries

How long will they last?

It’s best to eat them fresh within an hour or two of rolling. However, they can be covered with plastic wrap, refrigerated and enjoyed within 24 hours. Yet I’ve noticed that the rice wrapper can become more rigid as it loses moisture in the refrigerator when stored.

spring rolls on a plate with peanut dipping sauce

Don’t over soak the rice paper wrappers

The wrapper will still feel rigid when you remove it from the water. Don’t be tempted to soak longer than 20 seconds because it will be harder to work with. The starches in the paper become very sticky and pliable like glue when hydrated, tightly sealing in the filling.

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Shrimp Spring Rolls with Peanut Dipping Sauce

Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.
Pin Print Review
4.14 from 195 votes
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Servings 10 rolls
Course Appetizer
Cuisine Vietnamese


Peanut Dipping Sauce

Shrimp Spring Rolls

  • 6 ounces thin rice noodles, Thai Kitchen Thin
  • 10 jumbo shrimp, 16-20 count
  • 10 round rice paper wrappers, Three Ladies Brand
  • 10 boston lettuce leaves, thick stem ends removed, cut in half
  • 1 cup shredded carrots
  • 1 cup red cabbage, thinly shredded
  • 1 cup bean sprouts
  • 20 mint leaves
  • ½ cup cilantro leaves, lightly packed


Peanut Dipping Sauce

  • In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.
  • Transfer to a serving bowl and sprinkle with chopped peanuts.

Shrimp Rolls

  • In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.
  • Bring the water 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 if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.
  • Fill a pie dish or large bowl with cool 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 damp 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.

Recipe Video


  • Serving Size: 1 spring roll plus 1 ½ tablespoons dipping sauce. 
  • Red leaf, green leaf, or butter leaf lettuce can be substituted for Boston.

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Nutrition Facts
Shrimp Spring Rolls with Peanut Dipping Sauce
Amount Per Serving
Calories 357 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 17mg6%
Sodium 422mg18%
Potassium 179mg5%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 2873IU57%
Vitamin C 9mg11%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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81 Comments Leave a comment or review

  1. Bonnie J Abend says

    Bought the spring roll skins not having tried any recipes – shrimp was a great one & pretty easy for an old beginner!! Next time I won’t pile one on top of the other and give each their own space. Skins stick to each other – sauce is really good!! Thanks for the recipe. May try fruit next!

    • Jessica Gavin says

      You can cook the shrimp ahead of time, but I would wait to cook the rice noodles because they do stick together. I have also run some cold water over the noodles, and let them drain before using whenever they stick together.

  2. Sheryl C says

    I love the spring rolls and peanut sauce at my favorite pho restaurant, so I tried this recipe. These turned out great! I changed out some of the ingredients (shredded napa cabbage and no herbs) to my taste. The peanut sauce was perfect. I want to eat it on everything.

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