Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
2 full shrimp spring rolls an one roll cut in half on a plate

Easy Shrimp Spring Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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. 

  • Total Time: 15 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 12–14 rice paper wraps
  • 1 head Boston Bibb lettuce, leaves separated
  • Cooked vermicelli noodles, ~4 ounces
  • 1 lb cooked shrimp, shells and tails removed (full or diced in pieces)
  • 1 cup shredded carrots
  • 1–2 avocados, sliced
  • 1–2 mangos, sliced
  • 2–4 scallions, diced
  • Fresh cilantro and/or mint
  • Peanut Sauce

Instructions

  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!

Find it online: https://www.amysnutritionkitchen.com/easy-shrimp-spring-rolls/

Scroll to Top