Fresh Vietnamese Shrimp Spring Rolls (with step by step)

These fresh spring rolls are healthy and delicious. They make a great nutritious meal or snack.
photo of two spring rolls on a plate with dipping sauce in the background
Between the entertainment award shows and football play-offs, we’ve been spending quite a lot of time in front of the TV and have needed a lot of munching viewing food. To keep things healthy after all the overeating from the holidays, I decided to make Vietnamese spring rolls.
close-up photo of spring rolls
They are quite easy to make, though making them as pretty as the ones served at restaurants is quite challenging. I first learned how to make them from my brother’s girlfriend. I wish she was around this weekend when I tried making them again on my own. She made it look so easy! I, on the other hand, bludgeoned quite a few wrappers before sort of getting the hang of it.
overhead photo of spring rolls on a plate
For the filling, you’ll need cooked medium-sized shrimp, cooked rice vermicelli noodles, green leaf lettuce, fresh Thai basil, and rice wrappers. Other ingredients I’ve seen included are shredded carrots, cucumbers, bean sprouts, and cilantro.
close-up photo of a spring roll sliced in half
The rice wrappers can be found in a lot of Asian supermarkets. I got mine at Ranch 99.
photo of a package of rice wrappers

close-up of rice wrappers
First, prep all your inside filling ingredients. Shrimp are sliced in half length-wise and each roll will need about 3 slices of shrimp. You’ll also need to boil your noodles and run them under cold water to cool and keep them from getting stuck. Basil leaves should be plucked off the stems; I used about 6 leaves per roll.
overhead photo of the ingredients for the spring rolls
Once your ingredients are ready, prepare a cutting board or other flat surface so that you can make your rolls.

Second, you dip your rice paper into a bowl of water, make sure all of the wrapper touches water. Then lay it out on a flat surface. Don’t let the wrapper get too wet and soft or it will be very hard to work with. If you let it sit a minute after it is dipped in the water, it should become pliable and soft.
photo showing how to soak the rice wrappers in water
Take a handful of noodles, about 6 basil leaves and any other ingredients you are using for filling except shrimp and place inside a piece of green leaf lettuce. Roll it up so that the filling stays within the leaf.
photo of lettuce topped with noodles
Then take your shrimp and put it directly face-down on the wrapper, leaving about 2 inches from the top. In the photo, I placed the shrimp on top but later on I actually found that for the shrimp to be more visible in the roll, it’s actually best to put the shrimp down directly on the wrapper face-down and then put your lettuce roll on top of the shrimp.
photo of shrimp on the rice wrapper
Fold the sides of the wrapper into the lettuce roll. Take the top section and tuck and wrap it around the lettuce roll, so all the fillings are secure. Then begin rolling your spring roll until you run out of wrapper. The wrapper should be sticky enough that it should all stick together. Repeat with remaining ingredients.
photo showing how to start wrapping the spring roll

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photo showing how to continue rolling the spring roll

photo of finished spring roll
When you are finished, you can make the peanut dipping sauce and then serve the rolls. Please note, these rolls should be consumed the same day. Once placed in the fridge, the wrapper looses its elasticity and becomes quite brittle.

photo of a spring roll on a plate with a slice spring roll on top

Fresh Vietnamese Shrimp Spring Rolls

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer, Snack
Cuisine: Vietnamese
Servings: 6 spring rolls
These fresh spring rolls are healthy and delicious. They make a great nutritious meal or snack.

Ingredients:

  • 6 rice wrappers
  • 3 medium-sized cooked shrimp sliced in half lengthwise
  • 6 leaves green leaf lettuce
  • 1 cup cooked rice vermicelli
  • 36 leaves fresh Thai basil

sauce

  • 4 tbsp hoisin sauce
  • 4 tbsp peanut butter
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Directions:

  1. Cook and prepare filling ingredients. Set aside. Prepare a clean flat surface for rolling spring rolls.

  2. Fill a large bowl with warm water. Dip rice paper carefully, until the entire wrap has touched the water. Then lay it flat on cutting board or other flat rolling surface. Make sure not to soak the rice paper too long or it will be too soft to maneuver.

  3. Place 3 shrimp, face-down directly onto rice wrapper, about 2 inches from the top. Place handful of vermicelli and 6 basil leaves into lettuce and roll up like you're making a lettuce roll. Place lettuce roll on top of shrimp.

  4. Fold ends of rice wrapper onto lettuce. Then take top portion and tuck it over the lettuce roll so all ingredients are enfolded in the rice wrapper. Then continue to roll up until you run out of wrapper. Repeat with remaining wrappers and ingredients.

  5. To make the sauce, combine all ingredients and mix. If you want a thinner sauce, you can thin it with some water.

Nutrition Facts
Fresh Vietnamese Shrimp Spring Rolls
Amount Per Serving (0.17 of recipe)
Calories 187 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1.3g 7%
Polyunsaturated Fat 1.9g
Monounsaturated Fat 3.2g
Cholesterol 23.1mg 8%
Sodium 372mg 16%
Total Carbohydrates 14.9g 5%
Dietary Fiber 1.5g 6%
Sugars 4.2g
Protein 6.5g 13%
Vitamin A 6%
Vitamin C 5%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

10 comments on “Fresh Vietnamese Shrimp Spring Rolls (with step by step)”

  1. Very nice looking spring rolls! I can’t get mine to look like as nice as the restaurants, but they taste just as good. Instead of Thai basil, we use mint and we add thinly sliced pork (belly, I think). My husband likes to add chives. I also got in the habit of removing the ribs from the lettuce, and I’ll have to try your method of including the filling inside the leaf.

  2. I like these spring rolls, but have never tried making them myself.
    I’ll definitely try making my own at home soon.

  3. HI Kirbie – these are fun to make one you make the hang of ’em. I had a dinner party once where guests had to make their own. I used the same ingredients, but also had sliced up Spam, mint, cilantro, cucumber, and pickled carrots and onions (Vietnamese style). We’ve also used hot dogs for this. Not very traditional but fun to eat.

    I also saw this nifty rice paper dispenser/water holder on amazon. (I think i saw it through the Ravenous Couple’s blog):
    New Star International Rice Paper/Egg Roll Water Bowl
    by Newstar International. It costs $14.99

    It’s really cool and they have them in colors too.

    We usually put our water in a bowl that’s low and flat. My favorite brand of banh trang (rice paper) is the one with the three ladies on it. in fact, it is called Three Ladies.

    • Oh interesting gadget! I want to try making the ones like at Brodard with the grilled pork and crunchy eggroll pieces inside. I’ve made it with the grilled pork, but not with the crunchy eggroll skin.

  4. We made spring rolls for the first time on New Year’s Day! I used ground pork and shredded cabbage (for a pork and cabbage New Year’s theme). We also put in lettuce, rice noodles, carrots, razor thin slices of peppers, cucumbers and celery for extra veggies and crunch. I put each julienned ingredient in a little bowl and everyone made his/her own – to control contents to preferences. We sprayed the plates we made them on with Pam to prevent sticking while assembling. I made a plum dipping sauce with gluten free soy sauce, garlic, plum jam, rice vinegar, canola oil, and sesame oil and ground black pepper – and touch of sugar. SO GOOD, the dipping sauce. I was wishing I had had some cilantro to put down on the bottom to show through the wrappers – but it was super snowy and I was NOT heading out just for that! My very finicky 12 year old just asked today if we can make spring rolls again. It was fun to make and lots of veggies – low fat – and gluten free. I was happy that I crossed something off my culinary bucket list – and found a new favorite.

    • Wow your spring roll party sounds like so much fun! I love all the different ingredient fillings. I want to do it as a party too and let people wrap their own.

  5. Made spring rolls and they tasted great! Substituted cilantro for basil and a bag of spinach spring salad mix for the lettuce. Also added thinly sliced julienned carrots, bean sprouts,rice vermicelli and shrimp. Very nice color combination
    Sauce was great too.

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