Fresh Shrimp Spring Rolls with Peanut Sauce

Shrimp Spring Rolls are fresh and colorful rice paper wraps filled with cooked shrimp, crisp lettuce, carrot, cucumber, vermicelli noodles, and spring onions. Unlike traditional Filipino lumpia, these Vietnamese-inspired rolls are not deep-fried. Instead, the softened rice paper keeps the filling fresh, light and refreshing.

Each roll has a wonderful combination of textures and flavors. The shrimp is firm, juicy, and naturally sweet, while the vegetables provide a satisfying crunch. The soft vermicelli makes the rolls more filling, and the creamy peanut sauce adds a savory, sweet, tangy, and slightly spicy flavor.

This Shrimp Spring Roll recipe is easy enough for beginners and makes a delicious appetizer, snack, or light meal at home.

Watch how to Make Shrimp Spring Rolls

What Are Shrimp Spring Rolls?

Shrimp spring rolls are commonly associated with the Vietnamese dish Gỏi cuốn, also called Vietnamese fresh spring rolls or summer rolls. They are traditionally made with shrimp, pork, vegetables, herbs, and rice vermicelli wrapped in Vietnamese rice paper, known as bánh tráng.

The most noticeable difference between these rolls and Filipino lumpia is the wrapper and cooking method. Lumpia usually uses a thin pastry wrapper that is fried until crisp, while fresh spring rolls use rice paper that is briefly soaked in water and served soft.

The translucent rice paper is one of the most attractive features of the dish. Once the ingredients are rolled inside, you can see the colorful shrimp and vegetables through the wrapper.

For Filipino families who already love lumpia, this is a fun recipe to try. It follows the familiar idea of wrapping flavorful ingredients together, but the result is much lighter and fresher.

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Why You’ll Love This Recipe

There are many reasons to make fresh shrimp spring rolls at home. The ingredients are simple, the preparation is straightforward, and there is no deep-frying involved.

These rolls are also colorful and appetizing. The bright pink shrimp, green lettuce, orange carrots, and pale cucumber look beautiful through the translucent rice paper.

Another advantage is that the filling can be adjusted according to your preference. You can add more vegetables, use extra shrimp, or change the amount of vermicelli depending on how filling you want each roll to be.

The peanut sauce is another highlight. Peanut butter gives the sauce a creamy base, while soy sauce adds saltiness and hoisin sauce brings sweetness. Vinegar provides acidity, garlic gives it an aromatic flavor and chili oil adds a little heat.

Together, the sauce and fresh ingredients create a satisfying combination in every bite.

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Ingredients You’ll Need

For the rolls, prepare lettuce, carrot, cucumber, vermicelli noodles, cooked shrimp, spring onions, and rice paper.

The lettuce provides a soft and fresh layer. Carrots and cucumbers add crunch, while spring onions provide a mild onion flavor.

Vermicelli noodles make the rolls more substantial while maintaining their light texture. Make sure the cooked noodles are drained well before using them.

For the shrimp, you can use freshly cooked shrimp or pre-cooked shrimp. If using raw shrimp, boil or blanch them until they turn pink and opaque.

The peanut dipping sauce requires peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chili oil, sugar, minced garlic, and sesame oil.

These ingredients create a flavorful sauce that pairs especially well with shrimp and fresh vegetables.

How to Prepare the Shrimp

If you are using raw shrimp, cook them thoroughly before making the spring rolls. Boil or blanch the shrimp until they become pink and opaque throughout.

Allow them to cool before peeling. Remove the shells and veins if necessary, then cut each shrimp in half lengthwise.

Cutting the shrimp this way makes them easier to arrange inside the rice paper. It also creates a beautiful presentation because the pink shrimp can be seen clearly through the translucent wrapper.

When buying shrimp, choose fresh-looking shrimp with firm flesh and a clean smell. If using frozen shrimp, thaw them completely before cooking.

Once cooked, drain the shrimp well and let them cool. Having them ready before you begin rolling will make the assembly much easier.

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How to Prepare the Vegetables and Vermicelli

Wash the vegetables thoroughly before cutting them. Peel the carrot and slice it into thin julienne strips. Slice the cucumber in the same way.

Leave the lettuce leaves whole if they are small enough to fit inside the wrapper. Large leaves can be torn or cut into smaller pieces.

Slice the spring onions into thin strips.

Prepare the vermicelli according to the package instructions. In this recipe, the noodles are soaked briefly and then cooked until tender. Drain them completely and allow them to cool.

Do not leave excess water in the noodles because overly wet ingredients can make the rice paper difficult to handle.

Before assembling the rolls, arrange all the ingredients around your work area. This allows you to work quickly once the rice paper becomes soft.

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How to Make Shrimp Spring Rolls

The key to making good Shrimp Spring Rolls is learning how to handle the rice paper.

Fill a wide, shallow plate with clean water. Take one sheet of rice paper and dip it into the water for about 5 to 10 seconds.

Do not oversoak it. The rice paper will continue absorbing water and softening after you remove it from the plate. If it becomes too soft, it can become sticky and difficult to roll.

Place the softened rice paper on a clean work surface.

Arrange a piece of lettuce, some carrot, cucumber, and vermicelli on one side of the wrapper. Do not add too much filling because an overfilled roll can tear.

Place the halved shrimp where they will be visible through the rice paper. Add some spring onion.

Fold the bottom edge over the filling, then fold both sides inward. Continue rolling forward while gently keeping the filling together.

Roll firmly enough to create a neat package, but avoid pulling the rice paper too hard. Repeat with the remaining ingredients.

How to Make the Peanut Sauce

The dipping sauce is very easy to prepare.

In a small bowl, combine the peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chili oil, sugar, minced garlic and sesame oil.

Mix everything until the sauce is smooth and evenly combined.

If the sauce is too thick, add a small amount of water and stir until you reach the desired consistency. If you want a sweeter sauce, add a little more sugar. For additional heat, increase the chili oil.

Taste the sauce before serving and adjust the flavors according to your preference.

The finished sauce should be creamy, savory, slightly sweet, tangy, garlicky and mildly spicy.

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Tips for Perfect Rice Paper Rolls

The most important tip for beginners is not to oversoak the rice paper. Five to ten seconds is usually enough to make it flexible.

Prepare all your ingredients before soaking the wrappers. This makes the assembly process quicker and prevents the rice paper from becoming overly soft.

Avoid putting too much filling inside each roll. A smaller amount is easier to wrap and gives you a tighter, neater spring roll.

Roll gently but firmly. If you pull the rice paper too much, it may tear.

Keep your work surface reasonably clean and dry. Excess water can make the wrappers extremely sticky.

When placing finished rolls on a platter, leave a little space between them. The rice paper can become sticky when the rolls touch one another for too long.

If you are making a large batch, work in small groups so the wrappers remain easy to handle.

A Fresh Alternative to Filipino Lumpia

Filipinos are very familiar with spring rolls. Lumpiang Shanghai, lumpiang gulay, and other varieties of lumpia are common at birthdays, fiestas, holidays and family gatherings.

Vietnamese fresh spring rolls offer a completely different experience. Instead of a crispy fried wrapper, you get soft rice paper surrounding fresh vegetables, noodles, and shrimp.

They are especially enjoyable during warm Philippine days because they are light and refreshing. They also make an interesting appetizer when serving guests who enjoy trying different Asian dishes.

For international readers, this recipe is equally approachable. Most of the ingredients can be found in Asian supermarkets or larger grocery stores.

Once you learn how to work with rice paper, preparing these rolls becomes easier and more enjoyable.

Serving and Storage

Shrimp spring rolls are best served immediately after assembling. Arrange them on a platter and serve the peanut sauce separately for dipping.

Fresh rolls are best eaten on the same day because the rice paper can change texture over time.

If you have leftovers, cover the rolls individually or arrange them with some space between each piece before refrigerating. Keep them covered to prevent the wrappers from drying out.

Remember that refrigeration may make the rice paper firmer and slightly stickier. For the best texture, prepare only the number of rolls you expect to eat.

The peanut sauce can be stored separately in the refrigerator and stirred before serving.

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Conclusion

These easy Shrimp Spring Rolls are a delicious way to enjoy tender shrimp, crunchy vegetables, and soft vermicelli wrapped in delicate rice paper. They are colorful, refreshing, and satisfying without requiring deep-frying.

The homemade peanut sauce makes every bite even more flavorful, bringing together creamy, salty, sweet, tangy, garlicky and slightly spicy notes.

Whether you are a Filipino home cook searching for an alternative to traditional lumpia or an international reader interested in trying a Vietnamese-inspired dish, this Shrimp Spring Roll recipe is a wonderful addition to your kitchen.

With your ingredients prepared ahead of time, the actual assembly is quick and simple. Soak the rice paper, arrange the shrimp and vegetables, roll everything neatly, and serve with plenty of peanut sauce. After making a few rolls, you will quickly get the hang of it and be ready to prepare this fresh favorite whenever you crave something light, colorful and delicious.