Textual Chef Textual Chef

Vietnamese Fresh Shrimp Spring Rolls

Delicate rice paper rolls packed with plump poached shrimp, crisp vegetables, rice noodles, and fresh herbs, served with a tangy nuoc cham dipping sauce. A lighter, herb-forward alternative to fried spring rolls.

45 minMediumServes 4150 cal/serving

VietnameseAppetizerNo-CookPescatarianLow CarbDairy-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 8 sheets round rice paper wrappers (8.5 inch)
  • 12 oz medium shrimp, peeled, deveined
  • 3 oz thin rice vermicelli noodles, soaked, drained
  • 8 butter lettuce leaves, torn in half
  • 1 carrot, julienned
  • 2 Persian cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tbsp fish sauce (or soy sauce for pescatarian)
  • 2 tbsp fresh lime juice
  • 2 tsp granulated sugar
  • 2 cloves garlic, minced
  • 1 fresh red chili or serrano (optional), thinly sliced
  • 3 tbsp warm water

Instructions

  1. 1

    Bring a medium pot of water to a boil. Add 12 oz peeled, deveined medium shrimp and cook for 2 minutes until pink and just cooked through. Remove, cool slightly, then slice each shrimp in half lengthwise. Set aside.

  2. 2

    Soak 3 oz thin rice vermicelli noodles in hot water according to package directions until tender, about 3 to 5 minutes. Drain and rinse under cold water.

  3. 3

    Make the nuoc cham dipping sauce: combine 2 tbsp fish sauce (or soy sauce for pescatarian), 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 cloves minced garlic, and 1 thinly sliced fresh red chili or serrano (optional) (if using) in a small bowl. Add 3 tbsp warm water and stir until sugar dissolves. Taste and adjust seasoning.

  4. 4

    Arrange all filling components within reach: sliced shrimp, rice noodles, 8 torn in half butter lettuce leaves, 1 julienned carrot, 2 julienned Persian cucumber, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves.

  5. 5

    Fill a wide shallow dish with warm water. Dip one round rice paper wrappers (8.5 inch) sheet in for 10 to 15 seconds until pliable. Lay on a damp cutting board.

  6. 6

    Arrange 3 to 4 shrimp halves cut-side up along the lower third of the wrapper. Add a small bundle of rice noodles, a piece of lettuce, a few sticks each of carrot and cucumber, and several leaves of mint and cilantro.

  7. 7

    Fold the bottom of the wrapper up over the filling, tuck in the sides, and roll snugly to the top. Press the seam to seal. Repeat with remaining 8 sheets round rice paper wrappers (8.5 inch) and filling.

  8. 8

    Serve immediately with the nuoc cham dipping sauce on the side.

Questions

How long does Vietnamese Fresh Shrimp Spring Rolls keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Vietnamese Fresh Shrimp Spring Rolls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Vietnamese entries

All Vietnamese recipes · All Appetizer recipes · All Shrimp recipes