Easy Shrimp Spring Rolls

These easy shrimp spring rolls are light, fresh, and perfect for warm-weather meals. Packed with crisp veggies, tender shrimp, and fresh herbs, and paired with my creamy peanut sauce, they become a flavorful, satisfying dish. These Shrimp Spring Rolls serve as a perfect appetizer, light lunch, or even dinner.

We’re still in the trenches here in Miami, of the summertime heat. While I know it might be ‘cooling’ off in other parts of the country, we’re still looking for all the eats that don’t require an oven. Do I turn on my oven to make homemade bread? Yes, yes, I do. But come dinnertime, it’s the last thing I want to do. Enter the idea for these Shrimp Spring Rolls!

Additionally, a lot of my recipe inspiration comes from meals I’ve had while eating out. I love trying new dishes and then recreating them at home with my own twist. Recently, I went out to eat with a friend and we ordered some fresh spring rolls that totally hit the spot—light, flavorful, and perfect for summer. That meal sparked the idea for this recipe, and I couldn’t wait to come home and make my own version to share with you!

Ingredients: Shrimp Spring Rolls

• Rice Paper Wraps: These delicate, transparent rice paper wrappers—commonly known as spring roll wrappers—are essential for bringing your rolls together. Made from rice flour, water, and salt, they’re usually found in the specialty section in your grocery stores. My store is tiny and did not have them, so I grabbed them from my local Asian mart. Once briefly dipped in water, they soften and become flexible, making them easy to wrap around your fresh fillings.
• Bibb Leaf Lettuce: Adds a fresh, crisp layer without overpowering the other ingredients. Its flexibility makes it easy to fold and wrap inside the rice paper.
• Vermicelli Noodles: aka rice noodles. I didn’t have any on hand, so I used ramen noodles. Adding the noodles makes the rolls more filling and satisfying!
• Cooked Shrimp: Use pre-cooked shrimp for ease and convenience. I always have frozen pre-cooked shrimp on hand and thaw them when needed.
• Fresh Vegetables: Adding a little crunch, shredded carrots and/or cucumber work well here.
• Avocado: Optional, but adds so much flavor and, additionally, a great source of monounsaturated fats (think flavor and fullness! Not to mention avocados are a great source of fiber as well!)
• Mango: Almost out of season, but if you are able to find them, a definite flavor enhancer!
• Fresh Cilantro and Mint: Adding fresh herbs adds instant flavor! If you only add one, add your favorite flavor!
• Peanut Dipping Sauce: The icing on the cake, or as I always say, ‘it’s all about the sauce!”

How To Make Shrimp Spring Rolls

1. Prepare the vermicelli noodles:
   Bring a pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions (usually 3–5 minutes). Drain and rinse under cold water. Set aside.
2. Prep the ingredients:
   • Slice the pre-cooked shrimp in half lengthwise (for easier rolling and better distribution) or dice into pieces for smaller bites in each roll.
   • Wash and dry the Boston Bibb lettuce leaves.
   • Julienne or thinly slice your desired vegetables (e.g., carrots, cucumbers, bell peppers).
   • Have fresh herbs ready (like mint, cilantro, or basil).
   • Arrange all your fillings on a clean work surface for easy access.
3. Soften the rice paper wrappers:
   Fill a large, shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 20-30 seconds until it softens but is still slightly firm (it will continue to soften as you work). Lay it flat on a clean surface or a damp towel.
4. Assemble the rolls:
   • Place a piece of lettuce near the bottom third of the wrapper.
   • Add a small handful of noodles, then layer on your veggies and herbs.
   • Lay 3–4 shrimp halves, cut side down, above the filling for a nice presentation.
   • Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly like a burrito.
5. Repeat:
   Continue softening wrappers and rolling until all ingredients are used. Work one roll at a time to prevent the wrappers from sticking or drying out.
6. Serve:
   Enjoy immediately with peanut sauce or your favorite dipping sauce. You can store any leftover rolls in the fridge, covered with a damp paper towel and plastic wrap, for up to one day. These rolls are best enjoyed the same day!

Tips & Tricks

• Work on a damp surface: A slightly damp cutting board or clean kitchen towel helps prevent the rice paper from sticking or tearing while rolling.
• Don’t over-soak the rice paper: Just 20-30 seconds in warm water is enough. If the wrapper gets too soft in the water, it becomes sticky and harder to handle.
• Keep ingredients thin and even: Use thin strips of veggies and don’t overfill. This makes rolling easier and keeps the roll from bursting.
• Place shrimp cut-side down: Laying the shrimp with the cut side facing down (toward the top edge of the wrapper) creates a clean, colorful appearance through the rice paper once rolled.
• Roll gently but firmly: Roll tight enough so everything stays together, but not so tight that the wrapper tears.
• Cover with a damp towel: If making a batch, cover the finished rolls with a damp paper towel to keep them from drying out before serving.
• Serve fresh: Spring rolls are best enjoyed the day they’re made for the freshest texture.

Substitutions:

• Protein: While pre-cooked shrimp is a classic and convenient choice for spring rolls, there are plenty of other options if you’re looking to switch things up. Tofu—either baked or pan-seared—is a great plant-based alternative. Shredded chicken or thinly sliced grilled steak or pork also works well, especially if you’re using leftovers. Smoked salmon adds a rich, savory twist that pairs nicely with fresh herbs and veggies.
• Greens: Boston Bibb lettuce is soft, mild, and flexible, making it perfect for rolling, but it’s not your only option. Romaine adds a bit more crunch, while baby spinach offers a tender texture and earthy flavor. Feel free to use whatever leafy greens you have on hand, as long as they’re not too bulky or stiff for wrapping.
• Noodles: Traditional rice vermicelli noodles are light and absorb flavor well, but other types of noodles can work too. Glass noodles or even soba can be used, depending on your flavor preferences. Want to lighten things up? You can skip the noodles altogether and still have a delicious, lower-carb roll.
• Vegetables: The beauty of spring rolls is their versatility with veggies. If you don’t have carrots or cucumbers, try thinly sliced bell peppers, shredded cabbage, avocado, radish, or bean sprouts. Just make sure everything is julienned or sliced thin so it wraps easily and evenly.
• Herbs: Fresh herbs bring brightness and flavor, and you can easily adjust based on what’s available. Mint and cilantro are traditional and refreshing, but Thai basil adds a slightly spicy, licorice-like note. You can even use chives or a touch of green onion for a milder herbal flavor. Feel free to mix and match!

Other Shrimp Recipes

• Shrimp Packets
• Shrimp Tacos with Slaw & Salsa
• Easy Hoisin Shrimp
• Sheet Pan Shrimp

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