These Vietnamese Rice Paper Spring Rolls with Shrimp are a perfect blend of freshness, flavor, and fun. These wraps are a staple in many Asian cuisines, offering a light and healthy meal or appetizer. Made with delicate rice paper, tender shrimp, crisp vegetables, and fragrant herbs, they’re ideal for anyone seeking a satisfying and nutritious dish. Paired with a flavorful dipping sauce, these wraps are as versatile as they are delicious. Whether you’re hosting guests or prepping a quick lunch, these wraps are sure to impress.
Vietnamese Spring Rolls, also known as Gỏi Cuốn (goy-koon), are a staple of Southern Vietnamese cuisine, especially popular in Saigon (Ho Chi Minh City) where fresh herbs, seafood, and rice noodles come together in vibrant harmony.
Why You’ll Love This Vietnamese Spring Rolls Recipe
Nutritious: Packed with lean protein, fresh veggies, and herbs.
Light and Refreshing: Perfect for hot days or as a healthy appetizer.
Customizable: Swap out ingredients to suit dietary preferences or what you have on hand.
Quick and Easy: Assemble these wraps in under 30 minutes.
These shrimp spring rolls are beloved for their light yet satisfying flavor, colorful presentation, and versatility. They require no frying, no baking, and are easily customized with whatever fresh produce you have on hand. Plus, the contrast of textures—tender shrimp, crisp veggies, chewy rice noodles, and soft rice paper—makes every bite crave-worthy.
A Taste of Vietnam in Every Roll
Gỏi Cuốn, sometimes called Vietnamese summer rolls or salad rolls, are often mistaken for fried spring rolls, but they’re an entirely different dish. These fresh, uncooked rolls showcase the Vietnamese culinary philosophy of balance and freshness, combining cooling herbs like mint and cilantro with delicate rice noodles and shrimp, all encased in translucent rice paper.
In Vietnam, these rolls are often enjoyed as street food or a shared appetizer at family meals. They’re typically served with nước chấm (a fish sauce-based dip) or the savory-sweet hoisin-peanut sauce featured in this recipe. The hoisin-peanut dipping sauce offers a comforting richness that perfectly complements the lightness of the rolls.
Rice paper (called bánh tráng) has been a key ingredient in Vietnamese cooking for centuries, originally sun-dried on bamboo trays in rural villages. Today, these wraps are enjoyed globally for their versatility and are a go-to choice for healthy, handheld meals.
INGREDIENTS FOR VIETNAMESE SPRING ROLLS WITH SHRIMP
Salad Roll Components:
- Rice Paper Wrappers: Delicate and pliable, these create the perfect vessel for the fillings.
- Cooked Shrimp: Plump and juicy shrimp provide lean protein and a savory flavor.
- Rice Vermicelli Noodles: A soft, neutral base that soaks up the dipping sauce.
- Leafy Greens: Lettuce leaves or mixed greens for a fresh crunch.
- Vegetables: Thinly sliced cucumber, carrot, and red bell pepper add color and texture.
- Fresh Herbs: Mint, basil, and cilantro for a burst of flavor.
Hoisin-Peanut Dipping Sauce:
- Hoisin-Peanut Sauce: A savory and nutty blend of hoisin sauce, peanut butter, garlic, and lime juice.
- Optional Add-ins: Sriracha for heat or crushed peanuts for texture.
HOW TO MAKE RICE PAPER ROLLS WITH SHRIMP
- Prepare the Ingredients:
- Cook and drain the rice vermicelli noodles as per package instructions. Let cool.
- Peel and devein cooked shrimp. Slice them in half lengthwise if needed.
- Wash and pat dry all vegetables and herbs. Slice the veggies into thin strips.
- Set Up Your Wrapping Station:
- Fill a large bowl with warm water. Soak one rice paper wrapper at a time until pliable (about 10-15 seconds). Lay it flat on a clean surface.
- Assemble the Rolls:
- Place a piece of lettuce or a small handful of greens in the center of the wrapper.
- Add a few noodles, veggies, and fresh herbs.
- Lay shrimp halves on top for presentation.
- Wrap It Up:
- Fold the bottom edge of the rice paper up over the fillings. Fold the sides inward, then roll tightly from the bottom to the top. Repeat for all wraps.
- Prepare the Dipping Sauce:
- In a small bowl, whisk hoisin sauce, peanut butter, minced garlic, lime juice, and a splash of water until smooth. Adjust consistency if needed.
- Garnish with crushed peanuts, if desired.
- Serve:
- Arrange rolls on a platter with dipping sauce on the side. Garnish sauce with crushed peanuts if desired. Serve immediately.
DIETARY INFORMATION
- Gluten-Free Option: Use gluten-free hoisin sauce and rice noodles
- Dairy-Free: Naturally free from dairy
- Nut-Free Option: Substitute sunflower seed butter or tahini for peanut butter
- Vegetarian Option: Replace shrimp with marinated tofu or sliced avocado
- Vegan Option: Omit shrimp and use tofu, tempeh, or extra vegetables like shredded cabbage or mushrooms
Perfectly Cooked Rice
Ingredients
- 2 cups white rice short-grain, medium-grain, or jasmine
- 2 ½ cups water adjust depending on rice type
- ½ teaspoon salt optional
Instructions
- Rinse rice under cold water until mostly clear.
- Combine rice, water, and salt in a pot. Let soak for 15 minutes if time allows.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let rice rest covered for 10 minutes.
- Fluff gently with a fork or rice paddle and serve warm.
Notes
Recipe Tips
- Storage Recommendations: Wraps are best eaten fresh. If storing, wrap individually in plastic wrap to prevent sticking.
- Cooking Tips: Avoid over-soaking rice paper, as it may tear.
- Substitutions:
- Use tofu or cooked chicken instead of shrimp.
- Replace peanut butter with almond butter for a nut allergy-friendly option.
Serving Ideas
- Appetizer: Serve alongside Asian-inspired starters like spring rolls or dumplings.
- Main Dish: Pair with miso soup or a light noodle salad.
- Dipping Variety: Offer additional sauces, like sweet chili sauce or soy-vinegar dip.
Did you make this recipe?
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