Hey foodies! I’ve been obsessing over shrimp spring rolls lately, and I just had to share everything I know about these amazing fresh rolls. After making hundreds of these little beauties (and yes, messing up quite a few), I’m here to break down exactly what goes into making the perfect shrimp spring roll.
What’s Actually in a Shrimp Spring Roll?
Let’s get right to the good stuff! Here’s what makes these rolls so dang delicious
The Essential Components:
-
The Wrapper
- Rice paper wrappers (8-inch round)
- Made from rice, salt, water, and tapioca
- Becomes soft and pliable when soaked in cold water
-
The Star Protein
- Medium-sized shrimp (31-40 count per pound)
- Usually cooked, peeled, and deveined
- Cut in half lengthwise to show pretty colors through wrapper
-
The Noodle Base
- Thin rice vermicelli noodles
- Also called rice sticks
- Takes about 5 minutes to cook until translucent
-
The Crunchy Veggies
- Julienned carrots
- Cucumber matchsticks
- Shredded red cabbage
- Bean sprouts
- Green leaf or Boston lettuce
-
The Fresh Herbs
- Cilantro (the classic choice)
- Optional: mint or Thai basil
- Green onions
The Game-Changing Dipping Sauce
Y’all, the sauce makes or breaks these rolls! Here’s my go-to peanut sauce recipe:
Peanut Sauce Ingredients:
- 1/2 cup creamy peanut butter
- 1/2 cup hot water
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 minced garlic clove
- 1/2 tsp fresh ginger
How to Actually Make These Bad Boys
Step 1: Prep Work
- Cook them noodles first (about 5 mins)
- Chop all your veggies into matchstick sizes
- Get your workspace ready – trust me, organization is key!
Step 2: The Rolling Process
- Dip rice paper in COLD water (bout 45 seconds)
- Place on flat surface
- Layer in this order:
- Lettuce leaf
- Rice noodles
- Veggies
- Herbs
- Shrimp (pretty side down)
Step 3: The Rolling Technique
1. Fold bottom up over filling2. Fold in sides3. Roll tightly upward4. Place seam-side downPro Tips from My Kitchen to Yours
-
Don’t Overload!
- Less is more, folks
- Overstuffed rolls = torn wrappers
-
Temperature Matters
- Use cold water for rice paper
- Hot water makes em sticky and tear-prone
-
Storage Hacks
- Keep for 3-4 days in fridge
- Wrap individually in plastic wrap
- Don’t let them touch each other!
Common Mistakes (Trust Me, I’ve Made Them All!)
- Using warm water for rice paper
- Soaking wrapper too long
- Overstuffing (we’re all guilty!)
- Not having workspace ready
- Letting rolls touch each other
Mix It Up! Variation Ideas
Want to switch things up? Here’s how:
Protein Swaps:
- Tofu (for vegetarian friends)
- Chicken
- Pork
Veggie Variations:
- Avocado
- Mango
- Bell peppers
- Hothouse cucumber
Health Benefits (Because Why Not?)
These rolls ain’t just tasty – they’re pretty good for ya too!
- Low in calories
- High in protein (thanks, shrimp!)
- Packed with fresh veggies
- Light but filling
- Perfect for summer
Final Thoughts
Listen up, y’all – making shrimp spring rolls might seem tricky at first, but I promise it gets easier! Just remember to keep your ingredients fresh, your rice paper cool, and your rolling surface clean. Before you know it, you’ll be rolling these babies like a pro!
Got questions? Hit me up in the comments! And don’t forget to share your spring roll adventures – I’d love to see how yours turn out!
Now, excuse me while I go make another batch…
P.S. Don’t forget to tag us in your spring roll pics! We love seeing your creations!
Updated: July 2025
Note: This recipe guide is based on our test kitchen experiences and traditional Vietnamese spring roll techniques.
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
In a medium size pan, bring water to a boil.
To the pan add the bean thread noodles.
Stir them up a bit and cook for 5 minutes or until the noodles are soft, slippery, and translucent.
When the noodles are done, rinse them in cold water.
For the Fresh Spring Rolls
Thinly slice into 4-inch strips; the carrots…
…cucumber (if using a hothouse cucumber leave the skin on; if using a regular cucumber peel it first before slicing)…
Cut the shrimp in half lengthwise…
…and set aside for just a moment while preparing the spring roll wrappers.
In a large shallow bowl, add hot water (hot tap water should be fine).
Put the entire spring roll wrapper in the hot water for 20 seconds or…
…until it starts to get soft.
Gently remove the spring roll wrapper from the water…
…and lay it flat on to a plate or cutting board.
Set out all of the ingredients by the spring roll wrappers.
If the bean thread noodles are dry or sticky give them a quick rinse.
Lay a piece of the lettuce on the spring roll wrapper just under the top (closest to you) center of the wrapper.
Then top the lettuce with small portions of bean thread noodles,
and then add the carrot last so it will show through the spring roll wrapper after rolling it.
Gently roll the wrapper once over the veggies (just one roll as tightly as possible).
Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and right under the first roll.
Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (so that the pretty colors of the shrimp will show through the “window” after rolling it).
Next fold over one side of the wrapper inwards about 1 inch.
Then fold over the other side of the wrapper inwards about 1 inch.
Continue rolling the wrapper to form the spring roll.
Here’s the “window” with the pretty colors showing through.
Repeat this process for the remaining spring rolls.
The fresh spring roll can be served whole…
Serve with a dipping such as peanut sauce, soy sauce or teriyaki sauce.
Then dig in and enjoy.
Thank you so much for stopping by CCC!
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Shrimp Spring Rolls (Summer Rolls)–Make Like a PRO at Home!
FAQ
What is in shrimp spring rolls?
Filling ingredients
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.
What are spring rolls made of?
Spring rolls are typically made with a thin wrapper, filled with a variety of ingredients, and then either fried or served fresh. Common fillings include vegetables like cabbage, carrots, and bean sprouts, sometimes with meat like pork or shrimp, and rice noodles.
Are spring rolls wheat or rice?
The filling of spring rolls often includes: Rice vermicelli noodles: These thin, translucent noodles provide a light, subtle base for the filling.Apr 3, 2025