I recently tried making Fresh Spring Rolls with Shrimp Recipe, and I have to say, they were a game-changer in my kitchen. I love how light yet satisfying they are, and the combination of fresh veggies with succulent shrimp is unbeatable. Rolling them might seem tricky at first, but once I got the hang of it, it became surprisingly relaxing.

These rolls are perfect for a quick lunch, a snack, or even as a party appetizer. If you enjoy experimenting with seafood, you might also like the Creamy Cajun Pepper Salmon Recipe, which is full of flavor and easy to prepare. Let me share my experience and tips so you can make them effortlessly too.

Ingredients

Here’s what you’ll need to make about 8 fresh spring rolls. I always find using the freshest ingredients makes the biggest difference:

Rice paper wrappers – 8 large sheets (These are delicate but soak quickly; avoid low-quality brands as they can tear easily)
Cooked shrimp – 1/2 pound, peeled, deveined, and halved lengthwise (I prefer fresh shrimp for best flavor, but fully thawed frozen shrimp works too)
Vermicelli rice noodles – 2 ounces, cooked and drained (Cook al dente so they don’t become mushy inside the roll)
Carrot – 1 medium, julienned (Peel and julienne fresh carrots for crispness and natural sweetness)
Cucumber – 1 medium, julienned (Seeded cucumbers prevent extra water from making the rolls soggy)
Red bell pepper – 1 medium, thinly sliced (Adds a nice crunch and vibrant color)
Romaine lettuce leaves – 4 large leaves (Fresh, crisp leaves create a sturdy base for rolling)
Fresh mint leaves – 1/4 cup (Mint adds a refreshing aroma; avoid dried leaves)
Fresh cilantro leaves – 1/4 cup (Cilantro brightens up the flavor beautifully)
Peanut sauce or hoisin sauce – for serving (I like serving these on the side so everyone can dip to taste)

Note: several serving as a note of full line under the ingredients as per the ingredients quantity.

Variations

If you want to mix things up, here are some alternative ingredient ideas:

For a dairy-free option, the recipe is naturally dairy-free!
For extra crunch, try adding thinly sliced jicama or radish.
Make it vegan by replacing shrimp with tofu or tempeh.
Spice lovers can include a few thin slices of fresh chili or a sprinkle of chili flakes.
You can also enjoy similar flavors in the Easy Recipe for Stuffed Pepper Soup Recipe, which is hearty and comforting for colder days.
Swap peanut sauce for a tangy sesame-ginger dipping sauce for variety.

Cooking Time

Here’s a quick breakdown so you can plan your meal:

Prep Time: 20 minutes
Cooking Time: 10 minutes (mostly boiling noodles and shrimp)
Total Time: 30 minutes

Equipment You Need

Large bowl – for soaking rice paper
Pot – to cook vermicelli noodles
Cutting board and sharp knife – for slicing vegetables and shrimp
Large plate or tray – to assemble rolls without sticking

How to Make Fresh Spring Rolls with Shrimp Recipe?

Making these rolls is simple once you know the steps.

Prepare the Ingredients

Start by cooking the shrimp until pink and tender, and boil the vermicelli noodles just until soft. Julienne the veggies and wash the herbs. I find prepping everything first makes rolling much faster.

Soak the Rice Paper

Fill a large bowl with warm water and briefly dip one rice paper sheet at a time until pliable. Don’t soak too long, or it becomes sticky and tears easily.

Assemble the Rolls

Place lettuce, noodles, shrimp, and veggies in the center of the rice paper. Fold the bottom, then sides, and roll tightly. I like to keep one end open for an elegant, fresh look.

Serve with Sauce

Place the rolls on a platter and serve immediately with your favorite peanut or hoisin sauce. Fresh herbs on top make it look even more inviting.

Additional Tips for Making this Recipe Better

From my experience, a few small adjustments make a huge difference:

I always pat the rice paper dry on a towel before rolling to avoid tearing.
Using a thin layer of noodles prevents the rolls from becoming too bulky.
I like to chill the rolls for 10 minutes before serving; it keeps them fresh and firm.
Rolling on a slightly damp cutting board prevents sticking.

How to Serve Fresh Spring Rolls with Shrimp

These rolls are as beautiful as they are tasty. I like to:

Serve them on a long, white platter for a clean presentation.
Add a few extra mint and cilantro leaves on top.
Include small dipping bowls with peanut or hoisin sauce on the side.
Sprinkle some crushed peanuts for texture and visual appeal.

Nutritional Information

Here’s a snapshot of the nutritional benefits per serving:

Calories: 150-180
Protein: 12 grams
Carbohydrates: 20 grams
Fat: 4 grams

These rolls are light, refreshing, and a great way to get your veggies and protein in one bite.

Make Ahead and Storage

Storing

If you want to prepare ahead, wrap each roll individually in plastic wrap and place in an airtight container. Keep in the fridge for up to 1 day to maintain freshness.

Freezing

I don’t recommend freezing fresh spring rolls, as the rice paper can become brittle and soggy upon thawing.

Reheating

Serve chilled or at room temperature. Reheating is unnecessary, as they are meant to be eaten fresh.

Why You’ll Love This Recipe

I think everyone will find something to enjoy about these rolls:

Easy to prepare – The recipe is straightforward and perfect for beginners.
Versatile – Swap ingredients based on your preference or dietary needs.
Healthy – Packed with fresh vegetables, shrimp, and herbs.
Flavorful – The combination of shrimp, fresh veggies, and herbs is irresistible.
Crowd-pleaser – Perfect for parties or a light lunch, and everyone can dip as they like.

Fresh spring rolls with shrimp are one of my favorite go-to recipes when I want something light, fresh, and impressive without spending hours in the kitchen. They are colorful, healthy, and bursting with flavor, and I’m sure once you try them, they’ll become a regular in your rotation too.

Ash Tyrrell