Shrimp Spring Rolls are rice paper wraps filled with shrimp and vegetable consist lettuce, carrot, cucumber, vermicelli, onion spring. It is normally served with a dip sauce made with peanut butter, soy sauce, vinegar, hoisin sauce, chili oil, sugar, garlic and sesame oil. Shrimp Spring Roll has this firm meat and sweet taste of bright pink shrimp fused with fresh crunchy vegetables, all rolled in a single translucent rice paper. Follow our Shrimp Spring Roll recipe to make this dish in your home.

Shrimp Spring Roll

A Shrimp Spring Roll is another popular delish recipe of the spring roll varieties. It is a Vietnamese spring roll dish, Gỏi cuốn, made up of pork, prawn, julienne vegetables, bún (rice vermicelli) folded inside bánh tráng (rice paper or cold roll).

I grew up prioritizing Filipino lumpia among the cuisine during special celebrations. It has been my personal tradition to pair it up with spaghetti or pancit, and a glass-filled orange juice (or isn’t it every Filipino’s?). That is why I am so pumped up with its cousin dishes like this popular Shrimp Spring Roll.

I remember the very first time I tasted this kind of spring roll which was served in a Vietnamese restaurant. I was very intrigued with how the fillings are seen through the odd transparent wrapper and it also comes with a special sauce like Lumpiang Sariwa. Honestly, the pink shrimps are very tempting. I did not hesitate for one second to taste this new kind of roll recipe, and never did I regret to try it.

How to Make Shrimp Spring Roll

To make a fresh Shrimp Spring Roll is very easy and speedy. It’s quite affordable, too! You just need to work with fresh vegetables, some vermicelli, perfectly cooked shrimp, and of course, a clear recipe guide. Just a quick heads-up for your shrimp-shopping, look for black spots on the head of the shrimp. This indicates the age of the shrimp: the lesser black spots, the fresher.

With either pre-cooked or 2-minute blanched shrimp, alongside julienne vegetables, vermecelli noodles, and a rice paper, you can now start making a delicious Shrimp Spring Roll. For the roll: soak the rice paper for 10 seconds in water, then on one side start arranging the vegetables (a piece of lettuce, julienne carrots and cucumbers) and the blanched vermicelli noodles. Roll everything until it is half-folded. Add enough pieces of half lengthwise cut of pink shrimp and slide in a single onion ring. Fold the rice paper completely and stack onto a platter.

As for the sauce, just blend in all the remaining ingredients: the peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chili oil, minced garlic, and sesame oil. Mix well until it forms a uniform dark brown color, thick-textured dip. Now it’s ready to sit beside the stack of healthy flavorful rolls. Eat well!