Shrimp Spring Roll
Light, refreshing, and bursting with vibrant flavors, Shrimp Spring Rolls are the ultimate appetizer or light meal for any occasion. These handheld delights feature tender, succulent shrimp, crisp romaine lettuce, and a medley of fresh, julienned vegetables like carrots and cucumbers, all wrapped in delicate rice paper. The addition of fragrant herbs like cilantro and mint amplifies the freshness, while chewy rice vermicelli noodles add a satisfying texture. Paired with an irresistible peanut dipping sauce—blended with soy sauce, rice vinegar, and a hint of honey—these rolls strike the perfect balance between savory, sweet, and tangy. Ready in just 35 minutes, this no-fry, gluten-free recipe is a healthy, flavor-packed crowd-pleaser that’s ideal for summer gatherings, weeknight dinners, or meal prep. Perfectly customizable and beautifully presented, these shrimp spring rolls are sure to make your taste buds sing!
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Recipe Information
Ingredients
- 12 medium-sized shrimp (peeled and deveined) Shrimp
- 12 sheets Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 6 leaves (cut into halves) Romaine lettuce
- 1 medium-sized carrot (julienned) Carrots
- 1 small cucumber (julienned) Cucumber
- 12 sprigs Fresh cilantro
- 12 leaves Fresh mint leaves
- 3 tablespoons (for dipping sauce) Soy sauce
- 2 tablespoons (for dipping sauce) Peanut butter
- 1 tablespoon (for dipping sauce) Rice vinegar
- 1 teaspoon (for dipping sauce) Honey
- 1 teaspoon (optional, for dipping sauce) Sriracha
- 0.5 cup (for dipping sauce) Warm water
Instructions
Boil water in a medium pot, then cook the rice vermicelli noodles according to package instructions (usually 3-5 minutes). Drain and rinse under cold water. Set aside.
Bring a small pot of water to a boil and cook the shrimp for 2-3 minutes, until they turn pink and opaque. Drain and let them cool, then slice each shrimp in half lengthwise.
Prepare all the vegetables: cut the lettuce into halves, julienne the carrot and cucumber, and pluck the cilantro and mint leaves.
Fill a large shallow dish with warm water. Gently submerge one rice paper wrapper into the water for about 10-15 seconds, or until it softens and becomes pliable. Remove and place it flat on a clean surface.
In the lower third of the rice paper, layer a piece of lettuce, a small handful of vermicelli noodles, a few julienned carrots and cucumbers, 1 sprig of cilantro, and 1 mint leaf. Place 2 shrimp halves just above the vegetable layer for visual appeal once rolled.
Carefully fold in the sides of the rice paper, then tightly roll it up from the bottom to the top. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together soy sauce, peanut butter, rice vinegar, honey, warm water, and optional sriracha in a small bowl until smooth and well combined.
Serve the shrimp spring rolls on a plate with the dipping sauce on the side and enjoy immediately.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
