Vietnamese Fresh Spring Rolls with Shrimp
Delicate rice paper wraps filled with tender shrimp, fresh herbs, and crisp vegetables. Served with tangy peanut dipping sauce for an authentic Vietnamese appetizer.
- Total time
- 25 min
- Servings
- 2
- Calories
- 165
- Protein
- 16g
Ingredients
- 8 sheets rice paper wrappers (bánh tráng nướng)
- 8 oz cooked shrimp, 16/20 count
- 1 cup rice vermicelli noodles, cooked and cooled
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh Thai basil leaves
- 6 leaves butter lettuce or soft leaf lettuce
- ½ medium cucumber, julienned
- ½ medium carrots, julienned
- 2 cups warm water
Instructions
- 1
Fill a shallow bowl with warm water (about 110 °F). Dip one rice paper wrapper into the water for 3-5 seconds until pliable but still slightly firm — it will continue to soften as you work. Place the moistened wrapper on a clean work surface.
- 2
Layer the wrapper in this order: one lettuce leaf, a small handful of rice vermicelli, a few strands of cucumber and carrot, and 2-3 fresh herb leaves (mint, cilantro, basil). Keep the fillings in a horizontal line near the center of the wrapper, leaving about 2 inches of space on all sides.
- 3
Place one shrimp on top of the filling, arranging it so the shrimp will be visible through the transparent wrapper when rolled. Fold the bottom edge of the wrapper over the filling, then roll tightly away from you, pressing firmly as you go.
- 4
When you reach the middle of the wrapper, fold both side edges inward toward the center, then continue rolling until sealed. The finished roll should be smooth, compact, and about 3 inches long with no tears or gaps.
- 5
Repeat steps 1-4 with remaining wrappers and fillings. Arrange the finished rolls seam-side down on a plate, cover with a damp cloth, and serve immediately or refrigerate for up to 2 hours.
- 6
Serve the spring rolls at room temperature with your choice of dipping sauce: traditional peanut sauce (hoisin, peanut butter, lime), fish sauce-based sauce (nước chấm), or sriracha mayo. The rolls are best eaten within 4 hours of preparation.
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