Shrimp Spring Rolls

Summer calls for light, fresh meals that are bursting with flavor, and these shrimp spring rolls fit the bill perfectly. Crisp vegetables, tender shrimp, and fragrant herbs come together in a delicate rice paper wrapper, making every bite feel fresh and satisfying. They’re ideal for a quick lunch, a fun appetizer, or even a picnic treat. What makes them even better is how simple they are to make — you don’t need to spend hours in the kitchen to enjoy a fresh, restaurant-quality dish at home.

These rolls are a perfect introduction if you’ve ever wondered how to make spring rolls. The process is straightforward: soak the rice paper, layer the ingredients, and roll them up tightly. The most important part is using fresh, high-quality ingredients. The crunch of cucumber, the sweetness of carrots, the freshness of herbs like mint and cilantro, and the succulent shrimp create a harmony of textures and flavors that feels light but deeply satisfying.

One of the things I love about this easy spring roll recipe is how versatile it is. You can add or swap ingredients based on what you have on hand or your flavor preferences. For example, some days I like adding avocado for creaminess, other times I use vermicelli noodles to make them more filling. Either way, they’re always a hit and perfect for warmer months when you want something cool, healthy, and vibrant.

Summer shrimp rolls are also fantastic for entertaining because they can be made ahead of time. Assemble the rolls and keep them covered in a damp cloth until you’re ready to serve. Pair them with a tangy dipping sauce — like hoisin peanut or sweet chili — and watch them disappear fast. These rolls are fresh, fun, and packed with flavor, and they might just become your new go-to summer appetizer.

Why You’ll Love It

• Fresh and Flavorful Every Bite – The combination of crisp vegetables, tender shrimp, and fragrant herbs makes every roll taste like summer on a plate. It’s light, refreshing, and full of layers of flavor that keep you coming back for more.
• Quick and Simple to Make – This easy spring roll recipe doesn’t require hours in the kitchen. With just a few simple steps, you can have a colorful, delicious appetizer or meal ready in under 30 minutes.
• Customizable to Your Taste – Love a little extra crunch or a hint of spice? You can easily swap ingredients or add your favorite fillings, like avocado, noodles, or even tofu, to make these rolls uniquely yours.
• Perfect for Entertaining – These summer shrimp rolls make a beautiful presentation for parties, picnics, or casual get-togethers. Everyone loves picking up a fresh, perfectly wrapped roll and dipping it in a flavorful sauce.
• Healthy and Light – Packed with protein, fresh veggies, and herbs, these rolls are both satisfying and nourishing. They’re a guilt-free treat that’s easy on the stomach but big on flavor.

Ingredient List

For the Shrimp Rolls:

• 12 large shrimp, peeled, deveined, and cooked
• 8–10 rice paper wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh vermicelli noodles, cooked and cooled
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ½ cup fresh basil leaves
• 1 avocado, sliced (optional, but so creamy!)

For the Dipping Sauce:

• ¼ cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional, for a little kick)
• 2–3 tablespoons water, to thin as needed

Ingredient Notes

• I always use large, fresh shrimp for these rolls—it makes the texture perfect and the flavor really pops.
• Don’t skip the fresh herbs! Mint and cilantro are what give these rolls that bright, summery taste.
• Rice paper wrappers are delicate, so soak them just until pliable, not mushy. Trust me, it makes rolling so much easier.
• Avocado is optional, but I always add it for that creamy, buttery bite—it balances the crunch of the veggies.
• For the dipping sauce, I love using natural peanut butter; it gives it a rich, nutty flavor without being too sweet.

Kitchen Equipment Needed

• Large shallow bowl – For soaking rice paper wrappers; I use a wide glass bowl so the wrappers don’t tear.
• Cutting board – Essential for chopping veggies and herbs; I love using a bamboo board for easy cleanup.
• Sharp knife – Makes slicing cucumber, carrots, and avocado quick and precise.
• Small saucepan – For cooking vermicelli noodles or shrimp if needed.
• Mixing bowls – Handy for tossing veggies, noodles, and herbs together before rolling.
• Serving platter – Perfect for arranging the rolls neatly; a colorful plate makes them even more inviting.
• Small bowl or ramekin – For the dipping sauce; I always make it pretty so it looks as good as it tastes.

Instructions

Step 1: Prepare the Shrimp

• If your shrimp aren’t cooked, bring a small saucepan of water to a boil.
• Add shrimp and cook for 2–3 minutes, until they turn pink and opaque.
• Drain and let them cool slightly before slicing in half lengthwise.
  Pro Tip: Slice the shrimp while they’re still slightly warm—it makes them easier to layer in the rolls neatly.

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Step 2: Prep the Veggies and Herbs

• Wash and dry all fresh herbs (mint, cilantro, basil).
• Peel and shred the carrots, thinly slice cucumber, and slice avocado if using.
• Cook vermicelli noodles according to package instructions, then rinse under cold water and drain well.
  Pro Tip: Make sure your veggies are thinly sliced or shredded—they’ll roll up more easily and stay crisp.

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Step 3: Soak the Rice Paper

• Fill a large shallow bowl with warm water.
• Dip one rice paper wrapper into the water for about 5–10 seconds until it’s pliable but not too soft.
• Lay the wrapper flat on a clean cutting board or damp towel.
  Pro Tip: Don’t soak the wrappers too long—they’ll tear easily when you start rolling.

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Step 4: Assemble the Rolls

• Place a small handful of vermicelli noodles in the center of the wrapper.
• Add 2–3 shrimp halves on top of the noodles.
• Layer carrots, cucumber, avocado (if using), and a few leaves of each herb.
• Fold the sides of the wrapper inward, then roll from the bottom up tightly but gently.
  Pro Tip: Keep the fillings centered and don’t overstuff—the roll should be snug but not bursting.

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Step 5: Make the Dipping Sauce

• In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha.
• Add water one tablespoon at a time until the sauce reaches your desired consistency.
  Pro Tip: Whisk continuously to prevent lumps and create a smooth, creamy sauce.

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Step 6: Serve and Enjoy

• Arrange the rolls on a serving platter and serve with the dipping sauce on the side.
• These rolls are best eaten fresh, but you can cover them with a damp paper towel and plastic wrap for up to 2 hours if needed.

Tips and Tricks for Success

• Use fresh, high-quality ingredients – The flavor of shrimp spring rolls really shines when veggies and herbs are at their freshest.
• Don’t over-soak the rice paper – A quick dip in warm water is enough; over-soaking makes it sticky and hard to roll.
• Keep a damp towel handy – Place finished rolls under a slightly damp cloth to prevent them from drying out.
• Roll gently but tightly – This keeps all the ingredients snug inside without tearing the wrapper.
• Prep ingredients before soaking wrappers – Having everything ready makes assembly smooth and stress-free.
• Slice shrimp lengthwise – It helps the rolls look beautiful and ensures each bite has shrimp.

Ingredient Substitutions and Variations

• Shrimp alternatives – Try cooked chicken, tofu, or tempeh for a vegetarian or different protein option.
• Veggie swaps – Bell peppers, red cabbage, or julienned zucchini work well if you want more crunch or color.
• Noodle-free version – Skip the vermicelli for a lighter, low-carb option.
• Herb variations – Add Thai basil, chives, or even a little arugula for a unique flavor twist.
• Sauce swaps – Peanut hoisin is classic, but try sweet chili, soy-lime, or sesame-ginger for different flavor profiles.

Serving Suggestions

• I love serving these shrimp spring rolls with a small bowl of hoisin-peanut dipping sauce and a side of crisp lettuce leaves—it makes every bite feel light and fresh.
• Pair the rolls with a chilled cucumber salad for a refreshing summer meal that’s perfect for hot afternoons.
• Serve alongside a bowl of miso soup for a light lunch that’s both satisfying and elegant.
• I like arranging the rolls on a colorful platter with extra herbs and lime wedges—it makes them look as good as they taste for parties or gatherings.
• Enjoy with a cold glass of sparkling water or iced tea for a bright, refreshing combination that feels effortless and healthy.

Storage and Reheating Instructions

• Refrigerate properly – Place rolls in an airtight container with a slightly damp paper towel to prevent them from drying out.
• Keep fillings separate if possible – Store avocado or other sensitive ingredients separately and add just before serving to maintain freshness.
• Consume within 24 hours – Rice paper can become sticky and vegetables may lose crunch if stored too long.
• No reheating needed – These rolls are best enjoyed fresh and chilled; reheating is not recommended.
• Freeze caution – Freezing is not ideal as rice paper can become brittle or mushy after thawing.

Frequently Asked Questions

Can I make these shrimp spring rolls ahead of time?

Yes! You can prep the ingredients ahead, but I recommend assembling the rolls right before serving to keep the rice paper from getting soggy.

Can I use cooked shrimp from the store?

Absolutely! Pre-cooked shrimp works perfectly and saves time. Just slice them in half lengthwise for a nicer presentation.

Are these rolls gluten-free?

Yes! Rice paper and fresh veggies are naturally gluten-free. Just check your soy sauce or dipping sauce if you need it completely gluten-free.

Can I freeze the spring rolls?

Freezing isn’t ideal because rice paper can become brittle or mushy after thawing. These rolls are best enjoyed fresh.

What other proteins can I use besides shrimp?

You can use cooked chicken, tofu, or tempeh for a vegetarian or different protein option. All are delicious and work well in this easy spring roll recipe.

How do I prevent the rolls from sticking together?

Place a damp paper towel between rolls if storing them in a container. This keeps them from sticking and drying out.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite twists and tips for making these summer shrimp rolls even more delicious.