These delicate, crispy spring rolls are filled with a vibrant mixture of fresh vegetables and tender shrimp, creating the perfect balance of crunch and tenderness with each bite. Served with a tangy dipping sauce, they're an irresistible appetizer that brings authentic Vietnamese flavors to your table and impresses guests every time.
⏱️45 min
📊Medium
👥4 servings
🍽️Starter
seafoodlightquick
Ingredients
16 piecesrice paper wrappers
300 gshrimp
100 grice vermicelli noodles
1 piececarrots
1 piececucumber
15 piecesfresh mint leaves
8 piecesfresh lettuce leaves
3 tablespoonsfish sauce
2 tablespoonslime juice
3 tablespoonspeanut butter
250 mlwater
1 litervegetable oil
Instructions
1PREPARE THE SHRIMP: Bring a pot of water to a rolling boil over high heat and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque, then immediately transfer them to ice water to stop the cooking process. Once cooled, peel and halve them lengthwise, leaving the tail intact for an attractive presentation. Pat dry with paper towels to ensure they're completely moisture-free, as excess water will make the rolls soggy.
2COOK THE NOODLES: Bring a separate pot of water to boil and add the rice vermicelli noodles, cooking for 4-5 minutes until soft and tender. Drain well and rinse under cold water until completely cool, then toss lightly with a tiny amount of oil to prevent sticking. Cut the noodles into 3-inch lengths using kitchen scissors for easier rolling and eating.
3PREPARE THE VEGETABLES: Julienne the carrot into thin, matchstick-sized strips about 2 inches long, and cut the cucumber into similar thin batons. Tear the lettuce leaves into manageable pieces that will fit inside the rice paper. Gently chop the fresh mint leaves, being careful not to bruise them as this releases essential oils and darkens the leaves. Arrange all prepared ingredients on a clean work surface in small bowls for easy assembly.
4ASSEMBLE THE ROLLS: Fill a shallow bowl or wide plate with warm water and dip one rice paper wrapper into it for 5-10 seconds until pliable but still slightly firm—overcooking will tear it. Place the dampened wrapper on a clean, slightly damp surface and layer a small piece of lettuce in the center, followed by a small bundle of noodles, a few carrot and cucumber strips, and 2-3 mint leaves. Place 2 shrimp halves on top with the pink side down so it shows through the transparent wrapper.
5ROLL TECHNIQUE: Fold the bottom edge of the rice paper over the filling, then fold in the left and right sides tightly to seal the edges. Roll upward firmly but gently, creating a compact cylinder without tearing the delicate wrapper. The finished roll should be about 3 inches long and feel tight when you squeeze it gently. Place seam-side down on a damp towel and cover with plastic wrap to prevent drying while you finish rolling the remaining wrappers.
6MAKE THE DIPPING SAUCE: In a small bowl, whisk together the fish sauce, lime juice, and 3 tablespoons of water until well combined. In another bowl, thin the peanut butter with 2-3 tablespoons of warm water, stirring until you achieve a smooth, pourable consistency, then add this to the fish sauce mixture. Taste and adjust seasoning with more fish sauce for saltiness or lime juice for brightness. The sauce should be balanced, tangy, and slightly nutty.
7FRYING OPTION: Heat the vegetable oil to 350°F (175°C) in a deep pan or wok. Carefully place 3-4 spring rolls into the hot oil, being cautious of splattering, and fry for 2-3 minutes on each side until the wrapper becomes golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels. Alternatively, serve the rolls fresh and uncooked for a lighter, healthier option that highlights the fresh ingredients and delicate texture of the wrapper.
8FINAL PRESENTATION: Arrange the spring rolls on a serving platter standing upright at an angle to showcase the beautiful pink shrimp visible through the translucent wrapper. Place the dipping sauce in a small bowl alongside the rolls and garnish with extra mint leaves and lime wedges. Serve immediately while the rolls are at their optimal temperature and texture—warm and crispy if fried, or cool and refreshing if served fresh.