Shrimp Spring Rolls (Summer Rolls)
Shrimp Spring Rolls are fresh, vibrant rice paper rolls filled with crisp vegetables, herbs, and tender shrimp, finished with a light, tangy dipping sauce.
Ingredients
For the spring rolls
- 12 large shrimp, 26–30 count, unpeeled
- 6 sheets rice paper
- ½ head lettuce
- 1 ½ cups bean sprouts
- 1 handful garlic chives
- 1 medium cucumber, cut into strips
- ½ cup mint leaves
- ½ cup cilantro
For the dipping sauce
- 1 cup hot water
- 5 tablespoons sugar
- 5 tablespoons fish sauce
- 5 tablespoons lime juice
- 3 cloves garlic, minced
- 2 red finger hot peppers, minced
Instructions
- To prepare the shrimp, insert a soaked skewer into each shrimp from the head side to the tail to keep them straight, then in a pot over high heat, bring water to a boil and cook the shrimp for about 2 minutes until just cooked through, transfer to cold water to stop the cooking, peel, remove the skewers, and butterfly from the belly side without cutting all the way through.
- To make the dipping sauce, in a bowl, combine the hot water, sugar, fish sauce, lime juice, garlic, and chili, then stir until the sugar is fully dissolved.
- To soften the rice paper, in a plate of water, dip each sheet for 1–2 seconds, then lay flat on your work surface, allowing it to soften as you assemble.
- To assemble the spring rolls, place lettuce, bean sprouts, garlic chives, cucumber, mint, and cilantro onto the rice paper, fold the sides inward and roll halfway, then place two butterflied shrimp cut-side down with the tails facing outward so they show through the wrapper, and continue rolling to seal.
- To serve, cut each roll in half and serve with the dipping sauce.
Video
Notes
- Keep the shrimp straight: Skewering prevents curling and gives you a cleaner, more polished presentation.
- Don’t overcook the shrimp: Cook just until done—about 2 minutes—so they stay tender and not rubbery.
- Soak rice paper briefly: Only 1–2 seconds is enough; it will continue softening as you work.
- Don’t overfill: Keeping the filling balanced makes rolling easier and prevents tearing.
- Serve fresh: These are best enjoyed right after rolling, while the herbs are vibrant and the texture is soft.
- Protein swap: You can substitute with cooked chicken, tofu, or keep it fully vegetarian with just vegetables and herbs.