Vietnamese Shrimp Spring Rolls
Tender shrimp wrapped in rice paper with fresh herbs, lettuce, and rice vermicelli, served with a peanut-hoisin dipping sauce. A light, refreshing appetizer or light meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 18g
Ingredients
- 12 count cooked shrimp, large
- 2 oz rice vermicelli
- 8 count rice paper wrappers, 8-inch
- 8 leaves butter lettuce leaves
- ½ cup fresh mint and cilantro, roughly chopped
- 3 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
Instructions
- 1
Place rice vermicelli in a bowl and pour boiling water just to cover. Let sit for 5 minutes until soft and separated, then drain in a fine-mesh strainer and set aside to cool.
- 2
Pat each shrimp dry with a paper towel to remove surface moisture — this helps the rice paper stick better to the filling.
- 3
In a small bowl, whisk together hoisin sauce, peanut butter, and lime juice until no lumps of peanut butter remain. Set the sauce bowl on the table where you will assemble the rolls.
- 4
Fill a large shallow bowl or dinner plate with room-temperature water. Dip one rice paper wrapper into the water for 3 to 4 seconds, until it feels pliable but still slightly firm, then lay it flat on a clean, damp cutting board or dinner plate.
- 5
Arrange one lettuce leaf in the center of the rice paper, leaving a 1-inch border on all sides.
- 6
Pinch a small handful of cooled rice vermicelli and place it in a thin line on top of the lettuce, about 1 inch from the bottom edge of the wrapper.
- 7
Sprinkle a small pinch of chopped fresh mint and cilantro over the noodles.
- 8
Lay two shrimp halves (cut-side down so the pink exterior shows) on top of the herbs.
- 9
Fold the bottom edge of the rice paper up and over the filling, then fold in the left and right edges like an envelope, keeping tension on the paper as you fold.
- 10
Roll the wrapper away from you, pulling gently toward your body to seal the bottom flap, then roll tightly until the top flap wraps around the cylinder — the heat from your hands will help it stick.
- 11
Place the finished roll seam-side down on a serving plate. Repeat steps 4 through 10 with the remaining 7 rice paper wrappers and filling ingredients until all are assembled.
- 12
Serve the rolls immediately at room temperature with the peanut-hoisin sauce in a small bowl for dipping.
Tools you’ll need
- large shallow bowl or dinner plate (for water)
- fine-mesh strainer
- small mixing bowl
- whisk
- cutting board or dinner plate (for assembling rolls)
- paper towels
- serving plate
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