Fresh Spring Rolls with Shrimp
These fresh spring rolls combine crispy veggies and tender shrimp wrapped in delicate rice paper, offering a quick, healthy, and delicious meal perfect for lunch, snacks, or entertaining.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10-12 rolls
- Category: Appetizer
- Cuisine: Vietnamese
Ingredients
- Rice paper wrappers (round, about 8-inch diameter)
- Cooked shrimp, peeled and deveined (medium size, about 20 pieces)
- Carrots, julienned (1 large)
- Cucumber, julienned (1 medium, peeled if waxed)
- Red bell pepper, thinly sliced (1 medium)
- Fresh mint leaves (about 20 leaves)
- Fresh cilantro sprigs (about 20 sprigs)
- Green onion, thinly sliced (2 stalks)
- Butter lettuce or leaf lettuce (about 10 leaves, optional)
- Peanut butter (2 tablespoons)
- Soy sauce (2 tablespoons)
- Rice vinegar (1 tablespoon)
- Honey or maple syrup (1 teaspoon)
- Garlic, minced (1 clove)
- Water (2-3 tablespoons)
- Red pepper flakes or sriracha (optional, to taste)
Instructions
- Prep the veggies and shrimp: Julienne carrots, cucumber, and red bell pepper into thin strips. Slice green onions thinly and rinse mint and cilantro leaves; pat dry. If shrimp are uncooked, boil for 2-3 minutes until pink and opaque, then cool in ice water. Set aside in separate bowls.
- Make the dipping sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, and minced garlic in a small bowl. Add water 1 tablespoon at a time until smooth and pourable. Add red pepper flakes or sriracha if desired. Adjust sweetness or saltiness to taste.
- Soak the rice paper: Fill a shallow dish with warm water. Submerge one rice paper wrapper fully for about 15-20 seconds until soft but still slightly firm. Remove carefully and lay flat on a damp towel or cutting board.
- Assemble the rolls: On the bottom third of the softened rice paper, place a lettuce leaf if using, then layer 3-4 shrimp, a pinch each of carrots, cucumber, bell pepper, green onions, mint, and cilantro. Avoid overfilling.
- Roll it up: Fold the sides of the rice paper over the filling, then roll from the bottom firmly but gently until sealed. Place finished rolls seam-side down on a serving platter.
- Serve immediately or chill: Serve fresh spring rolls right away or cover with a damp cloth and plastic wrap in the fridge for up to 4-6 hours to keep moist.
Notes
Soak rice paper wrappers in warm water for only 15-20 seconds to avoid tearing. Julienne veggies thinly for easy rolling. Use lettuce as a barrier to prevent soggy rice paper. Serve rolls fresh or within 24 hours covered with a damp towel and plastic wrap. For gluten-free, use tamari instead of soy sauce. Peanut butter can be swapped for seed butters for nut-free option.
Nutrition
- Serving Size: 1 roll
- Calories: 90
- Sugar: 3
- Sodium: 250
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 6
Keywords: fresh spring rolls, shrimp spring rolls, Vietnamese spring rolls, healthy snacks, easy appetizer, gluten-free, dairy-free