The best thing about Spring Rolls with Shrimp is how fresh and light they taste, and they come together without any stress. Each bite gives you crisp crunchy vegetables, tender shrimp, chewy rice paper, and soft noodles all at once. Peanut sauce adds a rich, creamy, and savory finish. It’s the kind of healthy appetizer that never lasts long.
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I make these for parties, potlucks, casual gatherings, and Asian-themed meals because they’re easy, shareable finger foods that are healthier than fried appetizers. Perfect for summer when you want something fresh and light. They stay fresh in the fridge for about 1 day wrapped in damp paper towels, or freeze the fillings for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spring Rolls with Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making this fresh shrimp spring rolls recipe. Once you master the technique, you’ll be rolling them like a pro.
Make the Peanut Dipping Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, and chopped peanuts until everything’s smooth and combined. If the sauce feels too thick, add a tablespoon of water at a time until you achieve the desired consistency.
I usually add about 2 tablespoons to make it more drizzly. Transfer the sauce to a small bowl, sprinkle some extra chopped peanuts on top, and set it aside while you prepare the remaining ingredients.
Prepare the Noodles and Shrimp
Fill a medium pot with 3 quarts of water and bring it to a boil. Add the rice noodles to the hot water and simmer for 4 to 6 minutes, until tender but still with a slight bite; you don’t want them to become mushy.
Drain them, rinse under cold water to stop the cooking process, and store them in the fridge to chill completely. A fine-mesh strainer keeps the delicate noodles from slipping through while you rinse them.
Use the same pot and bring the water back to a rolling boil. Toss in the shrimp and cook for 1 to 1 1/2 minutes, until they turn pink and opaque throughout. If you’re working with shrimp that still have veins, this shrimp deveiner makes prep way faster and cleaner.
Don’t overcook them or they’ll get rubbery. Drain and let them cool on a plate while you prepare your workstation.
Assemble the Spring Rolls
Fill a large, shallow bowl or pie dish with cool water; this will serve as your softening station for each sheet of rice paper. Dip one rice paper wrapper into the water for 15 to 20 seconds, gently rotating it so the entire wrapper becomes wet.
It’ll still feel a little stiff when you pull it out, but it continues softening as you work with it. Lay the wrapper flat on a clean countertop.
On the bottom third of the wrapper, closest to you, layer a small handful of lettuce, then add some julienned carrots, red cabbage, and cucumber. I always grab my mandoline slicer to make quick work of getting those perfect, thin, uniform vegetable strips.
Top with a small handful of the chilled noodles, place 2 shrimp in the center, and scatter a few cilantro leaves over everything. A damp wooden cutting board underneath helps prevent the rice paper from sticking.
Fold the left and right sides of the wrapper over the filling, then roll from the bottom up, pulling gently to keep it tight, as if you’re wrapping a burrito. The wrapper will seal itself as you roll.
Place the finished spring roll seam-side down on a plate and cover it with a damp paper towel to prevent it from drying out. Repeat with the remaining wrappers and fillings until you’ve used everything up.
Serve
Arrange the spring rolls on a serving platter with the peanut dipping sauce on the side for dunking. Serve them fresh for the best texture and flavor.
If you’re taking them to a party or potluck, they transport really well. Layer them in a single row in a shallow container, with damp paper towels placed between each layer to prevent the rice paper from drying out.
This sheet pan with a lid and handle keeps them secure and fresh during travel. Pack the peanut sauce separately in a small container to prevent the spring rolls from getting soggy.
Spring Rolls with Shrimp
Add Preferred SourceIngredients
For the Spring Rolls:
- 6 ounces thin rice noodles
- 20 shrimp peeled and deveined
- 10 round rice paper wrappers
- 2 cups chopped lettuce
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 1 cup julienned cucumber
- ½ cup fresh cilantro leaves
For the Peanut Dipping Sauce:
- ½ cup smooth peanut butter
- ⅓ cup gluten-free soy sauce
- ⅓ cup rice vinegar
- ¼ cup chopped peanuts
- Water to thin the sauce (optional)
Instructions
Make the Peanut Dipping Sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, and chopped peanuts until smooth. Add a little water if you prefer a thinner consistency.½ cup smooth peanut butter, ⅓ cup gluten-free soy sauce, ⅓ cup rice vinegar, ¼ cup chopped peanuts, Water
- Transfer to a small bowl and garnish with extra chopped peanuts. Set aside.
Prepare the Noodles and Shrimp:
- Bring 3 quarts of water to a boil in a medium pot. Add the rice noodles and simmer for 4–6 minutes until tender but still firm. Drain, rinse with cold water, and chill in the fridge.6 ounces thin rice noodles
- Reuse the same water and bring it back to a boil. Add shrimp and cook for 1–1½ minutes, or until pink and opaque. Drain and let cool.20 shrimp
Assemble the Spring Rolls:
- Fill a large shallow bowl or pie dish with cool water. Dip one rice paper wrapper into the water for 15–20 seconds until slightly softened (it will continue softening as you roll).10 round rice paper wrappers
- Lay the wrapper on a clean surface. On the bottom third, layer lettuce, carrots, cabbage, cucumber, a small handful of noodles, 2 shrimp, and a few cilantro leaves.2 cups chopped lettuce, 1 cup julienned carrots, 1 cup shredded red cabbage, 1 cup julienned cucumber, ½ cup fresh cilantro leaves
- Fold in the sides and roll tightly like a burrito. Repeat with remaining wrappers and fillings.
- Serve spring rolls fresh with the peanut dipping sauce on the side.
Notes
- Don’t oversoak the rice paper: Dip it in warm water for just 15 to 20 seconds, then let it finish softening on the counter. If you soak it too long, it’ll tear when you try to roll it.
- Use quality ingredients: Spring rolls taste best with warm water to soften the rice paper, crisp fresh vegetables, aromatic herbs like cilantro with stems included, green leaf lettuce, and chilled vermicelli noodles.
- Customize with extra add-ins: You can add fresh herbs such as fresh mint leaves, Thai basil, julienned bell peppers, bean sprouts, sliced avocado, thinly sliced green onions, or squeeze lime juice into the dipping sauce for more flavor.
- Keep a damp towel nearby: Wipe your hands and work surface between rolls to prevent sticking and make the rolling process smoother.
- Roll them tightly: Pull gently as you roll to keep the filling compact; loose rolls fall apart when you bite into them, making dipping messy.
- Flash-freeze for meal prep: If you want to freeze assembled spring rolls, place them on a parchment-lined baking sheet without touching each other, then freeze for 2 hours. Afterward, transfer them to a freezer bag to prevent them from sticking together.
Nutrition
How to Store Leftovers
Spring rolls are best eaten fresh the day you make them, but if you have leftovers, wrap each one individually in damp paper towels and store them in the fridge for up to 1 day. An airtight container helps keep them from drying out when stored.
The rice paper can become slightly sticky and tough in the fridge, so I recommend making them only a few hours ahead, if possible. If you want to prep ahead, you can store all the fillings separately in the fridge for up to 2 days and assemble the rolls right before serving.
You can also freeze the cooked shrimp and chilled noodles in freezer bags for up to 2 months; just thaw them in the fridge overnight and assemble fresh rolls whenever you want them.
What to Serve With Spring Rolls with Shrimp
I usually serve these spring rolls as a light lunch or appetizer, but they’re hearty enough to be a main dish if you make a big batch. They pair really well with edamame, miso soup, or a light cucumber salad with rice vinegar dressing.
If you’re serving them for a party, set out a few different dipping sauces like sweet chili sauce, hoisin sauce, or a lime-soy dipping sauce so everyone can pick their favorite. They also go great with iced green tea on a hot day.
More Easy Asian Recipes for You to Try at Home
I think you’ll also love these other easy Asian recipes with shrimp I’ve got:
