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–+ servings

Vietnamese Shrimp Spring Rolls

Jenni Cole
Vietnamese spring rolls with shrimp are a delicious, crunchy, and savory treat that is a perfect bite. A classic combination of fresh vegetables, lightly cooked shrimp, and amazing flavors all wrapped in a crispy wrapper makes these spring rolls truly irresistible.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine Asian Recipes
Servings 10 -11 Spring rolls
Calories 491 kcal

Ingredients
  

  • 30-35 Pre-cooked Shrimp
  • 1 Carrot thinly sliced or ribboned
  • 1 Cucumber thinly sliced
  • 1 Red bell pepper thinly sliced
  • 20-22 Mint leaves
  • 2-3 cups Butter lettuce chopped
  • 3 ounces Rice noodles thin or thick
  • 10-11 Rice paper sheets

Peanut Sauce

  • ½ cup Natural peanut butter
  • ½ cup Soy sauce
  • 3 cloves Garlic minced
  • 2 teaspoons Chili paste
  • 1 teaspoon Sesame oil
  • 1 teaspoon Oyster sauce
  • 2 teaspoons Rice vinegar
  • Juice of 1 lime
  • ¼ cup Water

Instructions
 

  • Make sauce in a small bowl by combining all sauce ingredients. Place in the fridge while you make rolls.
  • Make rice noodles or thicker Pad Thai style rice noodles. Set aside.
  • Add water to a large bowl and place in the microwave in 30 second intervals until lukewarm. Set aside. Have all of your ingredients sliced and ready before making spring rolls.
  • Wet a cutting board to make your rolls on. Dip your rice paper sheet in the lukewarm water until pliable and place on a cutting board. At the bottom of your rice paper sheet add lettuce, a small bundle of cooked rice noodles, carrots, cucumber, bell pepper, and 2 fresh mint leaves. About 2 inches above this bundle at the top of your rice paper sheet add 3-4 cooked shrimp.
  • To roll, begin at the bottom and very tightly roll up until you reach the shrimp. When you reach the shrimp, fold in the sides and then continue rolling up until sealed.
  • Serve with peanut sauce and enjoy!

Notes

  • You can buy precooked shrimp to speed up the recipe, for the best flavor you'll want to buy raw frozen shrimp and simmer them in salted hot water for 2-3 minutes. Immediately chill the shrimp in a water bath.
  • The sauce is best made ahead of time and placed in the fridge for up to 1 day before serving. The rolls should be made on the day of.
  • Authentic Vietnamese spring rolls use a mix of boiled shrimp and cooked pork belly, we used just shrimp in the recipe, however, Trader Joe's sells precooked pork belly if you prefer authentic shrimp spring rolls.
  • You can use either thin rice noodles like used in pho or thicker rice noodles you'd use in Pad Thai.
  • You can make the Vietnamese dipping sauce sweeter by adding a touch of brown sugar, maple syrup, honey, or monk fruit.

Nutrition

Serving: 1gCalories: 491kcalCarbohydrates: 25gProtein: 68gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 571mgSodium: 3345mgFiber: 4gSugar: 3g
Keyword shrimp spring rolls
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