(EASY) Fresh Shrimp Spring Rolls Recipe

I’m sharing my Shrimp Spring Rolls With Peanut Sauce recipe because the bright herbs, crunchy veggies and plump shrimp paired with a silky two-ingredient peanut sauce make them irresistible.

I can never resist a light, crunchy roll that somehow tastes like a secret. I made these EASY Fresh Shrimp Spring Rolls and they surprised me, like why have I not done this sooner.

Rice paper wrappers feel fiddly but once you get the hang of it its oddly satisfying, and the shrimp add that clean, briny snap that keeps you reaching for another. I kept thinking about how a simple sauce lifts everything, so yeah I call them Shrimp Spring Rolls With Peanut Sauce when I want to impress friends who think I spent all afternoon cooking.

Try one and tell me what you think.

Ingredients

• Thin rice papers are mostly carbs, low fat, soft when wet and neutral tasting
• Cooked shrimp give lean protein, a little sweetness and classic seafood flavor, yum
• Rice noodles add light carbs and texture, they soak up sauces, not overpowering
• Butter lettuce adds crunch and freshness, low calorie, keeps rolls crisp
• Cucumber brings cool crunch, hydrating and slightly sweet, balances richness
• Mint cilantro basil pack aroma, vitamins and brightness, make each bite pop
• Fish sauce lime sugar sauce is tangy salty sweet, adds bright punch
• Hoisin and peanut sauce gives creamy sweet umami, rich, great for dipping

Ingredient Quantities

• 8 to 10 rice paper wrappers (8 to 9 inch)
• 12 large cooked shrimp, peeled and deveined
• 4 oz (115 g) dry rice vermicelli noodles
• 8 butter lettuce leaves or small romaine leaves
• 1 small English cucumber, julienned
• 1 medium carrot, julienned or shredded
• 1 cup bean sprouts (optional)
• 1/2 cup fresh mint leaves loosely packed
• 1/2 cup fresh cilantro leaves loosely packed
• 1/2 cup Thai basil leaves loosely packed
• 2 scallions, thinly sliced
• Lime wedges, for serving
• For the traditional nuoc cham dipping sauce: 3 tbsp fish sauce
• For the traditional nuoc cham dipping sauce: 3 tbsp fresh lime juice
• For the traditional nuoc cham dipping sauce: 2 tbsp granulated sugar
• For the traditional nuoc cham dipping sauce: 2 tbsp warm water
• For the traditional nuoc cham dipping sauce: 1 garlic clove, minced
• For the traditional nuoc cham dipping sauce: 1 small red Thai chile, thinly sliced (or red pepper flakes)
• For the 2-ingredient peanut sauce: 1/2 cup creamy peanut butter
• For the 2-ingredient peanut sauce: 1/2 cup hoisin sauce
• Chopped roasted peanuts, for garnish (optional)

How to Make this

1. Prep everything first: cook 4 oz rice vermicelli 3 to 4 minutes until tender, drain and rinse under cold water, let drain; peel and halve 12 cooked large shrimp lengthwise so they lie flat; julienne 1 cucumber and 1 carrot, wash and dry 1 cup bean sprouts if using, pick mint, cilantro and Thai basil leaves, thinly slice 2 scallions and cut lime wedges. have 8 to 10 rice paper wrappers ready.

2. Make the nuoc cham (traditional dipping sauce): in a small bowl stir 3 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp granulated sugar and 2 tbsp warm water until sugar dissolves; add 1 minced garlic clove and 1 thinly sliced red Thai chile (or a pinch of red pepper flakes), taste and adjust sweetness or lime.

3. Make the 2 ingredient peanut sauce: combine 1/2 cup creamy peanut butter and 1/2 cup hoisin sauce in a bowl, stir until smooth; if too thick stir in a little warm water, 1 tsp at a time, until spoonable; sprinkle chopped roasted peanuts on top when serving.

4. Set up an assembly station: a shallow wide bowl or pie plate of warm water for softening wrappers, a damp clean kitchen towel on your work surface, a cutting board for rolling, and bowls of noodles, herbs and veggies within easy reach.

5. Soften rice paper one at a time: briefly dunk a wrapper in warm water 4 to 8 seconds until pliable but not falling apart, lay it flat on the damp towel. dont soak them or they get too soft and tear.

6. Build the roll: place a small butter lettuce or romaine leaf on the lower third of the wrapper (this protects the wrapper from wet fillings), add a small handful of vermicelli, a few cucumber and carrot sticks, some bean sprouts, a mix of mint, cilantro and basil, a little scallion.

7. Add the shrimp and finish: place 2 shrimp halves, sliced side up, across the top edge of the fillings so they show when you cut the roll; squeeze a little lime if you like.

8. Roll it up proper: fold the bottom edge up over the fillings, tuck the sides in toward the center, then roll away from you tightly to seal; press the seam gently to stick. dont overstuff, one wrapper should hold a modest amount.

9. Store and serve: place finished rolls seam side down on a damp towel and cover with another damp towel until serving so they stay soft; they’re best fresh but you can refrigerate up to a few hours if kept covered. serve with both nuoc cham and peanut sauce, and lime wedges.

10. Quick tips and fixes: if a wrapper tears, rewrap using a fresh one or overlap two small pieces; keep fillings dry to avoid soggy paper; make sauces ahead and thin peanut sauce with warm water to dip easily; to save time prep herbs and veggies the night before and keep them in airtight containers.

Equipment Needed

1. Large pot for boiling the rice vermicelli (about 3 to 4 quart)
2. Fine-mesh strainer or colander to drain and rinse the noodles
3. Cutting board (for veggies, herbs and shrimp)
4. Sharp chef’s knife (and a paring knife if you like)
5. Shallow wide bowl or pie plate for softening rice paper wrappers in warm water
6. 2 small bowls and a spoon or fork (one for nuoc cham, one for peanut sauce)
7. Damp clean kitchen towel to lay the softened wrappers on and to keep finished rolls soft
8. Measuring spoons/cups and a small whisk or fork for mixing sauces
9. Tongs or chopsticks for moving noodles and a serving plate to arrange rolls

FAQ

(EASY) Fresh Shrimp Spring Rolls Recipe Substitutions and Variations

• Shrimp: swap with shredded rotisserie chicken, firm tofu (pressed and pan-fried), or thinly sliced smoked salmon, great if you’re allergic to shellfish.
• Rice vermicelli noodles: replace with glass noodles, soba noodles, or very thin spaghetti, just cook to package directions and rinse with cold water so they dont clump.
• Butter lettuce leaves: use Napa cabbage leaves, collard greens (blanch first to soften), or large romaine leaves, they all hold the roll fillings well.
• Fish sauce (for nuoc cham): use soy sauce or tamari for a vegetarian swap, add extra lime juice and a pinch of salt or a splash of seaweed broth for more umami.

Pro Tips

1) Treat the rice paper like fine glassware. Dip each wrapper very briefly in warm water, lay it flat on a damp towel and work fast. If your veggies are wet pat them dry first or the paper will stick and tear. If one wrapper rips, overlap a second small piece or trim the torn edge and keep going.

2) Use the lettuce leaf as your secret insurance policy. Put it between the wrapper and the wet fillings so the paper doesn’t get soggy. Place the shrimp sliced-side-up near the top so they show when you cut, then fold the bottom, tuck the sides and roll tight. Don’t overstuff one wrapper or it’ll burst.

3) Make the sauces ahead and tune them like a pro. For peanut sauce thin it with warm water, a teaspoon at a time, until it’s spoonable. Want more zip add a splash of lime or a pinch of chili flakes. For nuoc cham dissolve the sugar in warm water first so you can taste and balance sweet and sour right away.

4) Keep finished rolls soft and slice clean. Put them seam-side down on a damp towel and cover with another damp towel or cling film until serving. If you need to cut them, use a very sharp or serrated knife and wet the blade between cuts so you dont smear the rice paper.