Vietnamese Spring Rolls with Shrimp

I’ve been absolutely obsessed with making Vietnamese salad rolls at home lately, and honestly, they’re so much easier than I thought they’d be! There’s something so satisfying about rolling up perfectly tender shrimp, fresh herbs like mint and Thai basil, and cool rice noodles in those thin rice paper wrappers. Plus, when you dip them in a quick peanut-hoisin sauce, they’re just *chef’s kiss* – light, refreshing, and way better than takeout.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-75 g
• Fat: 18-25 g
• Carbohydrates: 210-240 g

Ingredients

For the salad rolls:

• 1 lb shrimp (peeled, deveined, and sliced in half lengthwise)
• 2 cups butter lettuce, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil leaves
• 4 sprigs fresh mint
• 3 scallions (sliced into thin 3-inch long slivers)
• 8 oz rice maifun noodles
• 2 cups fresh bean sprouts
• 14 rice paper wrappers
• 1/2 teaspoon sugar (to toss with herbs)

For the dipping sauce:

• 1/2 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp rice wine vinegar
• 1 1/2 tsp soy sauce
• 3/4 tsp toasted sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Step 1: Prepare and Cook the Shrimp

• 1 lb shrimp

Bring a pot of salted water to a boil over high heat.

Add the shrimp and cook for 2-3 minutes until they turn pink and opaque—don't overcook or they'll become tough and rubbery.

Immediately transfer the cooked shrimp to an ice bath and let them chill for 5 minutes to stop the cooking process.

Once cooled, drain well and pat dry with paper towels.

Slice each shrimp in half lengthwise as specified in the ingredients.

Step 2: Prepare the Peanut Dipping Sauce

• 1/2 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp rice wine vinegar
• 1 1/2 tsp soy sauce
• 3/4 tsp toasted sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

In a small bowl, whisk together the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, and toasted sesame oil.

Add the garlic powder and onion powder, stirring until smooth and well combined.

I like to taste the sauce and adjust the balance—if it's too thick, I add a splash of water; if it needs more depth, a touch more soy sauce does the trick.

Set the sauce aside at room temperature.

Step 3: Cook the Noodles and Prepare All Components

• 8 oz rice maifun noodles
• 2 cups butter lettuce, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil leaves
• 4 sprigs fresh mint
• 1/2 teaspoon sugar
• 3 scallions
• 2 cups fresh bean sprouts

Bring a pot of water to boil and cook the rice maifun noodles according to package directions, usually 4-5 minutes.

Drain and rinse under cold water to stop cooking and prevent sticking, then set aside.

While the noodles cook, prepare all your other components: toss the shredded butter lettuce with the chopped cilantro, Thai basil, and fresh mint along with the 1/2 teaspoon sugar—this brings out the herbs' flavors and adds a subtle sweetness to each roll.

Arrange the scallions, bean sprouts, and cooked noodles in separate bowls for easy assembly.

Having everything prepped and ready makes rolling much faster and less stressful.

Step 4: Assemble the Spring Rolls

• 14 rice paper wrappers
• herb-lettuce mixture from Step 3
• cooked noodles from Step 3
• bean sprouts from Step 3
• cooked shrimp from Step 1

Fill a shallow bowl with hot water.

Working with one rice paper at a time, submerge it in the hot water for about 30 seconds to 1 minute until it becomes pliable but still slightly firm—oversoaking makes them tear.

Lay the softened wrapper on a clean, flat surface.

Place a small handful of the herb-lettuce mixture from Step 3 along the bottom third of the wrapper, leaving space on the sides.

Layer a small portion of cooked noodles on top, then a few bean sprouts.

Fold the bottom of the wrapper tightly over the filling, then fold in the left and right sides.

Place 2-3 halved shrimp from Step 1 in the center of the roll, then continue rolling tightly toward the top until sealed.

Place seam-side down on a plate and repeat with remaining wrappers and fillings.

Step 5: Serve the Rolls

• peanut dipping sauce from Step 2

Arrange the finished rolls on a serving platter, placing them seam-side down.

Serve immediately while the rolls are still fresh and tender, with the peanut dipping sauce from Step 2 on the side for dunking.

Vietnamese Spring Rolls with Shrimp

Delicious Vietnamese Spring Rolls with Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 14 rolls

Calories: 1300

Ingredients Method

Ingredients

  

For the salad rolls

• 1 lb shrimp (peeled, deveined, and sliced in half lengthwise)
• 2 cups butter lettuce, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil leaves
• 4 sprigs fresh mint
• 3 scallions (sliced into thin 3-inch long slivers)
• 8 oz rice maifun noodles
• 2 cups fresh bean sprouts
• 14 rice paper wrappers
• 1/2 teaspoon sugar (to toss with herbs)

For the dipping sauce

• 1/2 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp rice wine vinegar
• 1 1/2 tsp soy sauce
• 3/4 tsp toasted sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Method

 

1. Bring a pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque—don't overcook or they'll become tough and rubbery. Immediately transfer the cooked shrimp to an ice bath and let them chill for 5 minutes to stop the cooking process. Once cooled, drain well and pat dry with paper towels. Slice each shrimp in half lengthwise as specified in the ingredients.
2. In a small bowl, whisk together the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, and toasted sesame oil. Add the garlic powder and onion powder, stirring until smooth and well combined. I like to taste the sauce and adjust the balance—if it's too thick, I add a splash of water; if it needs more depth, a touch more soy sauce does the trick. Set the sauce aside at room temperature.
3. Bring a pot of water to boil and cook the rice maifun noodles according to package directions, usually 4-5 minutes. Drain and rinse under cold water to stop cooking and prevent sticking, then set aside. While the noodles cook, prepare all your other components: toss the shredded butter lettuce with the chopped cilantro, Thai basil, and fresh mint along with the 1/2 teaspoon sugar—this brings out the herbs' flavors and adds a subtle sweetness to each roll. Arrange the scallions, bean sprouts, and cooked noodles in separate bowls for easy assembly. Having everything prepped and ready makes rolling much faster and less stressful.
4. Fill a shallow bowl with hot water. Working with one rice paper at a time, submerge it in the hot water for about 30 seconds to 1 minute until it becomes pliable but still slightly firm—oversoaking makes them tear. Lay the softened wrapper on a clean, flat surface. Place a small handful of the herb-lettuce mixture from Step 3 along the bottom third of the wrapper, leaving space on the sides. Layer a small portion of cooked noodles on top, then a few bean sprouts. Fold the bottom of the wrapper tightly over the filling, then fold in the left and right sides. Place 2-3 halved shrimp from Step 1 in the center of the roll, then continue rolling tightly toward the top until sealed. Place seam-side down on a plate and repeat with remaining wrappers and fillings.
5. Arrange the finished rolls on a serving platter, placing them seam-side down. Serve immediately while the rolls are still fresh and tender, with the peanut dipping sauce from Step 2 on the side for dunking.