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Fresh Shrimp Spring Rolls with Peanut Sauce

YUMMY KITCHEN
Fresh and colorful Shrimp Spring Rolls made with tender shrimp, crisp vegetables, vermicelli noodles, and soft rice paper, served with a creamy homemade peanut dipping sauce. This easy, no-fry recipe is perfect for Filipino and international home cooks looking for a light and refreshing snack, appetizer, or meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine asian, Vietnamese-inspired
Servings 8
Calories 135 kcal

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Cutting board
  • Wide shallow dish
  • Small bowl
  • Clean work surface
  • Serving platter

Ingredients
  

For the Spring Rolls

  • 1 bunch lettuce
  • 1 carrot
  • 1 cucumber
  • 3.2- ounce pack vermicelli noodles
  • ¼ kg cooked shrimp
  • 1 bunch spring onions
  • 8 pieces rice paper

For the Peanut Sauce

  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili oil
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • A few drops sesame oil
  • Water as needed

Instructions
 

Prepare the Shrimp

  • If using raw shrimp, boil or blanch until pink and completely cooked.
  • Allow the shrimp to cool, then peel and clean as needed.
  • Cut each shrimp in half lengthwise and set aside.

Prepare the Vegetables

  • Wash the lettuce, carrot, cucumber, and spring onions thoroughly.
  • Cut the carrot and cucumber into thin julienne strips.
  • Cut the spring onions into manageable strips. Keep the lettuce leaves whole or tear them into smaller pieces if necessary.

Prepare the Vermicelli

  • Soak the vermicelli noodles briefly in water according to the package instructions.
  • Cook the noodles until tender, then drain thoroughly.
  • Allow the noodles to cool before assembling the spring rolls.

Assemble the Spring Rolls

  • Fill a wide, shallow dish with clean water.
  • Dip one sheet of rice paper into the water for about 5 to 10 seconds. Do not oversoak.
  • Place the softened rice paper on a clean work surface.
  • Arrange lettuce, carrot, cucumber, and vermicelli on one side of the wrapper.
  • Add the halved shrimp and spring onions.
  • Fold the bottom edge over the filling, then fold both sides inward.
  • Continue rolling gently but firmly until the spring roll is completely sealed.
  • Repeat with the remaining ingredients.

Make the Peanut Sauce

  • In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chili oil, sugar, minced garlic, and sesame oil.
  • Mix until smooth and well combined.
  • If the sauce is too thick, add a small amount of water and mix until you reach your preferred consistency.
  • Taste and adjust the sweetness, saltiness, or spiciness as desired.

Serve

  • Arrange the finished Shrimp Spring Rolls on a serving platter.
  • Serve immediately with the peanut dipping sauce.

Notes

  • Do not oversoak the rice paper. About 5–10 seconds is generally enough. The wrapper will continue softening after being removed from the water.
  • Prepare all the fillings before soaking the rice paper so you can assemble each roll quickly.
  • Avoid overfilling the wrappers because too much filling can cause the rice paper to tear.
  • Drain the vermicelli well before using it. Excess moisture can make the rice paper difficult to handle.
  • Fresh spring rolls are best enjoyed on the same day they are prepared.
  • If making the peanut sauce ahead of time, refrigerate it separately and stir before serving.
  • You can adjust the chili oil according to your preferred level of spiciness.
  • For Filipino home cooks, these make a fresh alternative to traditional fried lumpia while still offering that familiar wrapped-and-filled eating experience.

Nutrition

Calories: 135kcalCarbohydrates: 18gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 4g
Keyword Easy Spring Rolls, Fresh Shrimp Rolls, Fresh Spring Rolls, No-Fry Spring Rolls, Peanut Sauce, Rice Paper Rolls, Shrimp Spring Roll Recipe, Shrimp Spring Rolls, Vietnamese Spring Rolls
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