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Shrimp Spring Rolls

Vietnamese Spring Rolls
5 from 1 vote
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Prep Time 25 minutes
Cook Time 7 minutes
Servings: 2 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Vietnamese
Ingredients Equipment Instructions Video Nutrition

Ingredients
  

For the Spring Rolls
  • 115g headless shrimp
  • 50g rice vermicelli noodles
  • 6 rice paper wrappers (bánh tráng)
  • 1 small head of lettuce
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh coriander or cilantro
  • 1 small cucumber (cut into thin strips)
  • Sliced bell pepper (any color – red and yellow look beautiful!)
  • 1 cup bean sprouts
For the Peanut Dipping Sauce
  • 1 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce or oyster sauce
  • 1 clove garlic (minced)
  • 1 tbsp olive oil
  • 2 tbsp water
For the Spicy Fish Sauce (Nước chấm)
  • 1 tbsp fish sauce
  • 1 fresh lime
  • 1 clove garlic (minced)
  • 1 tbsp sugar (adjust to taste)
  • 2–3 red chilies or bird’s eye chilies (adjust to taste)

Equipment

  • 1 Knife and chopping board
  • 1 pot or pan
  • 1 shallow plate or bowl (to wet rice papers)
  • 1 flat board or plate (to assemble the rolls)
  • Plate (for serving)
  • Small bowls (for dipping sauces)

Instructions
 

  1. Cook the Shrimp and Noodles
    Boil the shrimp for 2–3 minutes until pink and cooked through. Set aside to cool.
    Cook the rice vermicelli noodles according to package instructions (about 2–3 minutes), then drain and rinse with cold water.
    While the shrimp and noodles are cooling, prepare the dipping sauces.
  2. Peanut Sauce
    Heat olive oil in a small pan, add minced garlic, and sauté until fragrant.
    Stir in peanut butter and hoisin or oyster sauce. Add water and stir until smooth. Set aside.
  3. Spicy Fish Sauce (Nước chấm)
    In a bowl, combine lime juice, sugar, fish sauce, garlic, and chopped chili. Stir until sugar dissolves.
  4. Prepare the Fresh Ingredients
    Cut the cooked shrimp lengthwise.
    Slice cucumber and bell peppers into thin strips.
    Tear lettuce into bite-sized pieces.
    Cut long coriander leaves in half.
    Use only mint leaves (remove stems).
    Clean bean sprouts and remove any black tips if present.
  5. Assemble the Rolls
    Prepare a shallow plate or bowl of water.
    Dip one rice paper into water for about 1 second. It will continue to soften as you fill it.
    Place it flat on a clean board or plate.
    Tip: Lightly oil your surface to prevent sticking.
  6. Let's Roll
    On the lower third of the wrapper, layer: lettuce, vermicelli noodles, bell peppers, mint, cucumber, bean sprouts, and coriander.
    Fold the sides inward, roll halfway, then place 2–3 shrimp halves (pink side down), and finish rolling tightly.
    Repeat until all ingredients are used.
  7. Don’t forget the sauces—peanut or spicy fish sauce. Dip, crunch, enjoy!

Watch & Cook

Health Benefits

  • Low in calories and full of fiber from fresh veggies
  • Rich in lean protein from shrimp
  • Packed with antioxidants from herbs like mint and coriander
  • A great source of hydration and digestive support thanks to raw vegetables
Perfect for anyone looking for a light, refreshing, and wholesome meal!

Nutrition Facts (Per Serving – Approximate)

  • Calories: 190–220 kcal
  • Protein: 10–12g
  • Fat: 5–7g
  • Carbohydrates: 25–28g
  • Fiber: 2–3g
  • Sugar: 3–5g
  • Sodium: 400–500mg (depending on dipping sauce portion)
Note: These values include the spring rolls and a portion of both dipping sauces. They can vary slightly depending on exact ingredients and quantities used.