Shrimp Spring Rolls

By The Modern Nonna

on Aug 12, 2023, Updated Sep 12, 2023

5 from 3 votes
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These 🍤 Shrimp Spring Rolls are as beautiful as they are delicious! Spring rolls are one of my favorite nutritious, colorful, flavour-packed meals. After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade shrimp spring rolls, but how limitless the filling and flavor possibilities are. 

Table of Contents

Close-up of fresh spring rolls filled with colorful vegetables like red cabbage and cucumbers, alongside a bowl of peanut dipping sauce. The rolls are semi-transparent, showcasing the vibrant ingredients inside, all on a ceramic plate.

Why You’ll Love Shrimp Spring Rolls

What makes this Shrimp Spring Rolls recipe so beautiful and nutritious is the variety of fillings that work here. Any colorful vegetable can be used: sprouts or micro-greens, sliced avocado 🥑, strips of bell pepper, crunchy lettuce leaves, shredded radishes, and so much more. The vegetables included in the recipe make some of my favorite combinations but are just a suggested starting point.

The creamy peanut-soy dipping sauce is so simple. Just stir together a few condiments and add a bit of water 💦 to thin the dip to your desired consistency. The smooth, salty dip is a must alongside the fresh, crunchy rolls. Everything is best enjoyed fresh, served right after you finish assembling the shrimp spring rolls. 

How to Prepare

🔪 Start by using a sharp knife to julienne your veggies as thinly as possible. You can use a julienne peeler as well. Then, set aside.

🫧 Next, add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.

Ingredients for Vietnamese spring rolls on a marble surface: shrimp, carrot, cucumber, purple cabbage, lemon, rice paper, bay leaves, peanut sauce, soy sauce, hoisin sauce, and salt.
A wooden cutting board with sliced carrots, cucumbers, and shredded purple cabbage. A knife is placed nearby on the board. Surrounding the board are small bowls, shrimp, half a lemon, and a stack of rice paper.
Ingredients for a dish are arranged around a white pot. The pot contains water with a lemon half and bay leaves. Surrounding the pot are shrimp, shredded purple cabbage, sliced carrots, and cucumber. Small bowls contain sauces and spices.

🦐 Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink.

🧊 Meanwhile, prepare a large bowl of ice water for the shrimp.

A pot filled with poaching water contains shrimp, a halved lemon, and bay leaves. Surrounding the pot are bowls with ingredients such as sliced vegetables, sauces, and spices on a marble countertop.
A pot with a glass lid is steaming on a marble countertop. Surrounding the pot are bowls of various ingredients, including sliced carrots, cucumbers, red cabbage, and small saucers of sauces, ready for cooking preparation.
A close-up of a metal tong holding a piece of cooked lobster meat over a pot of boiling water. A half lemon is visible in the background. The lobster meat is white and red, showing its texture and freshness.

⏲️ After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.

🥣 To a small bowl, add the peanut butter, soy sauce, sweet Thai chili sauce, and rice vinegar.

♨️ Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

A wooden bowl filled with shrimp sits on a marble countertop. Surrounding the bowl are small dishes with various ingredients and sauces, a strainer, and plates, suggesting preparations for a meal.
Various small bowls on a marble surface. One bowl contains a dark sauce with reddish garnish, and a golden spoon with sauce rests beside it. Other bowls hold remnants of ingredients and small bits of food, including shrimp.
A top-down view of a creamy peanut sauce in a white bowl, surrounded by small bowls containing shrimp, sauce, and other ingredients on a light-colored marble surface. A wooden spoon with sauce rests beside the bowl.

💧 Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds, and then lay it onto a plate or a clean, damp kitchen towel.

🥕 Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal.

😋 Repeat the same step for each shrimp spring roll. Serve right away, alongside the peanut dipping sauce, and enjoy!

A plate with a rice paper sheet partially filled with julienned carrots, cucumbers, and purple cabbage, surrounded by bowls of shrimp, more vegetables, and various sauces, set on a light marble surface.
A partially assembled spring roll on a white plate, surrounded by bowls of ingredients like sliced carrots, cucumbers, shrimp, purple cabbage, and dipping sauces. A rice paper sheet is laid out next to the plate on a marble countertop.
Four spring rolls are neatly arranged on a white plate. Surrounding the plate are small bowls containing various ingredients and sauces, including sliced vegetables and dipping sauces. The background is a marble surface.

Nonna’s Tip 👩‍🍳

I like to prep all the components for these Shrimp Spring Rolls and set up a workstation before I begin wetting the wrappers and rolling them.

A plate of fresh spring rolls filled with shrimp, purple cabbage, and vegetables, partially unwrapped to reveal the colorful contents. Next to it, a bowl of peanut dipping sauce and a glass of water.

Variations and Substitutions for Shrimp Spring Rolls

Feel free to customize these Shrimp Spring Rolls to suit your taste preferences and dietary needs. Explore protein swaps, colorful veggies, dipping sauce tweaks, and more, giving you the freedom to customize these spring rolls to your liking. Here are just a few options:

  • Crabmeat 🦀 or tofu instead of shrimp
  • Leave out the protein for a veggie-only spring roll
  • Add bean sprouts or thinly sliced mango to your rolls
  • Seed butter instead of peanut butter (for those with a peanut allergy)
  • Large lettuce leaves 🥬 instead of rice paper to wrap the spring rolls

Similar Recipes

All About Rice Paper Wrappers

A major component of this Shrimp Spring Rolls recipe are specialty Rice paper wrappers. You can find these wrappers at many major grocery stores, as well as Asian grocery shops.

These super thin wrappers are generally made from tapioca and rice flour 🌾, making them naturally gluten-free. Once the wrappers are wet, they take on a soft, pliable, sticky texture that makes them ideal for wrapping. When working with rice paper wrappers, avoid over-soaking them or else they’ll tear and will not roll up at all, and work fast so the wrappers don’t get sticky on you. Also, avoid over-stuffing the wrappers which again will cause them to break. Practice makes perfect!

Best Served With

  • You can make a quick and easy dipping sauce by combining soy sauce and fresh lime juice instead of, or in addition to, the peanut 🥜 dipping sauce.
  • Serve these Shrimp Spring Rolls alongside a simple Asian-inspired slaw: combine a package of coleslaw mix with some of the peanut dipping sauce or a mixture of soy sauce, sesame oil, chili oil, and lime juice.
  • These Shrimp Spring Rolls pair wonderfully with pickled vegetables 🥕 (you can purchase pre-made from Asian grocery stores or make your own), which add bright acidity and crunch.
  • If you love Asian-inspired rolls, be sure to also check out my Vegetable Egg Rolls.

Common Questions

What if I have a peanut allergy?

You can make this sauce with seed butter or other nut butter of your choice.

Where can I find rice paper?

You can buy Vietnamese rice paper at most major grocery stores or Asian markets. They are thin, dry, translucent circular sheets made from rice.

Can I make these shrimp spring rolls in advance and store them for later?

While it’s best to enjoy spring rolls fresh, you can make them a few hours ahead of time if needed. To prevent them from drying out, place a damp paper towel or cloth over them and store them in an airtight container in the refrigerator.

What are some alternatives to shrimp for this recipe?

You can replace shrimp with various options, such as marinated firm tofu, cooked chicken, crabmeat, or even smoked salmon. These substitutions allow you to cater to different dietary preferences and tastes.

Can I make gluten-free shrimp spring rolls?

Yes, you can make gluten-free spring rolls by using gluten-free tamari or soy sauce in the dipping sauce. Ensure that all condiments and ingredients used are gluten-free to accommodate those with gluten sensitivities.

Can I use a different dipping sauce besides peanut sauce?

Yes! While peanut sauce is a classic pairing with spring rolls, you can explore other dipping sauces. Some options are sweet chili sauce, hoisin-based sauce, or a sesame ginger sauce to suit your taste preferences.

Two fresh spring rolls are placed on a plate. One is topped with a creamy peanut sauce, and both contain vibrant fillings of red cabbage, carrots, and cucumbers, wrapped in translucent rice paper.

Shrimp Spring Rolls

After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade spring rolls, but how limitless the filling and flavor possibilities are. 
5 from 3 votes
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Course: Appetizer
Cuisine: Chinese, Japanese
Makes: 5 Spring Rolls
Author: The Modern Nonna
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Equipment

Julienne Peeler
Nakiri Knife
Cutting Board
Medium Pot
Redmond Real Salt
Mixing Bowls

Ingredients 

Poaching Ingredients

  • 2 bay leaves
  • ½ lemon
  • salt
  • 10 raw jumbo tiger shrimp, thawed if frozen; peeled and deveined

Additional Ingredients

  • 5 rice paper wrappers
  • finely sliced red cabbage
  • julienned carrots
  • julienned cucumber

Peanut Dipping Sauce

  • ¼ cup natural creamy peanut butter, use seed butter if allergic
  • 1 tablespoon soy sauce , I used coconut aminos
  • 1 tablespoon sweet Thai chili sauce, or your favorite chili sauce
  • ½ tablespoon rice vinegar, optional
  • 2 tablespoons hot water

Instructions 

  • NOTE: If the shrimp are not already peeled, you can peel them after they are poached.
  • Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside.

The Shrimp

  • Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
  • Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water.
  • After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.

Peanut Dipping Sauce

  • To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

Assembly

  • Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel.
  • Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal.
  • Repeat the same step for each roll. Serve right away, alongside the peanut dipping sauce, and enjoy!

Video

Nutrition

Serving: 1 spring roll, Calories: 225kcal, Carbohydrates: 18g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 1034mg, Potassium: 238mg, Fiber: 1g, Sugar: 3g, Vitamin A: 209IU, Vitamin C: 6mg, Calcium: 80mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Chinese, Japanese
COOKED IT? SLAYED IT? 💅
Tag @themodernnonna so I can hype you up 👏 and don’t forget to rate ⭐, drop a comment 💬, and show some love right here on the recipe!

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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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5 from 3 votes (1 rating without comment)

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4 Comments

  1. 5 stars
    Love these so much especially the dipping sauce I’ve made a different variation of it, all veggies. I added the mentioned veggies in the recipe plus some thinly sliced red peppers, mango and cilantro. Came out superb! Absolutely love this recipe.

    Reply

  3. Delicious! A little time consuming to prep the veggies however totally worth it! I’ve never poached shrimp and they came out tasty and scrumptious. I added a little cilantro to the inside of the spring rolls to bring out more of the freshness and that dipping sauce, I could absolutely chug on its own!

    Reply