Fresh Shrimp Spring Rolls are such a great, make-ahead appetizer option that are so bright and beautiful! These are always a crowd-pleaser!
Why You Will Love This Recipe
- Fresh Flavor: that wonderful first bite of all of these fresh, delicious ingredients!!! So, so good!
- Make Ahead: We tested this and I am here to confirm these hold up nicely overnight in an airtight container in the refrigerator.
- Healthy: I mean, these are filled with so many wonderful ingredients you just can’t go wrong!
What You Will Need
Thai Dipping Sauce:
- water: the base of this sauce is a mixture of water and vinegar that is cooked down while simmering (so we boil off the excess water and this thickens the mixture into a sauce
- rice vinegar + regular vinegar: to add that acidity
- sugar: there needs to be just a hint of sweetness here, feel free to add more if desired
- chili garlic sauce: this adds such amazing flavor and some spiciness
- fish sauce: this adds a little umami flavor
- garlic cloves: these also add a little spiciness
Shrimp Spring Rolls:
- rice paper spring roll wraps: you should be able to find these are your local grocery store! They are a little fragile to handle so I suggest not over-soaking them in the water!
- vermicelli noodles: I LOVE these! A little goes a long way with these!
- shrimp: we will cut these in half so they fit into the spring rolls better
- mint leaves: these adds such a wonderful flavor!
- lettuce + bean sprouts + avocados + carrots: some other delicious filling options
How to Make Spring Rolls
Step One: get your dipping sauce going. Add your ingredients to a small sauce pan and let it simmer 15-20 minutes. Once it cools, it will be thick and delicious!
Step Two: Gather your other ingredients so you can fill your paper wrappers.
Step Three: Prep your noodles and rice paper wrappers per their packaging instructions. For the paper wrappers you will just want to prep one at a time.
Step Four: Add your filing ingredients (noodles, avocado, shrimp, lettuce, bean sprouts and carrots) to the middle of a prepared rice wrapper. Fold and roll!
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Fresh Spring Rolls
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Approx. 15 spring rolls
- Category: Appetizer
- Method: Stove Top/Counter Top
- Cuisine: Vietnamese/Chinese Inspired
Description
Fresh Spring Rolls – a fun and delicious appetizer that is easy to make – always a crowd-pleaser!
Ingredients
Thai Dipping Sauce:
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup regular vinegar
- 1/4 cup sugar
- 1 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon fish sauce
- 1–4 garlic cloves, smashed
Shrimp Spring Rolls:
- 15 rice paper spring roll wraps
- 1/4 – 1/3 package vermicelli noodles
- 15–20 shrimp, pre-cooked, cut in half lengthwise (if frozen, thaw in cool water)
- 1 cup carrots, julienned
- 1/4 cup mint leaves
- 1 cup lettuce, rip into smaller pieces (I used butter lettuce)
- 1 cup fresh bean sprouts
- 1–2 avocados, sliced
Instructions
Thai Dipping Sauce:
- Combine Ingredients in saucepan. Bring to simmer and reduce for approx. 15 min or until you have consistency you desire.
- Remove from heat (it will continue to thicken as it cools) and set aside. Use once cooled or, if you made it ahead of time, place in an airtight container and place in the refrigerator for up to 5 days.
Spring Rolls:
- Follow package instructions on the noodles, place in a bowl and set aside.
- Prep your rice paper wrappers one at a time as you use them (prep per package instructions).
- Lay out softened paper wrapper and fill with noodles, carrots, 1-2 mint leaves, bean sprouts, lettuce, shrimp and avocado – placing those ingredients in the middle of the wrapper.
- Pull in both side of the wrapper in and then pull the side closest to you over top the ingredients and continue rolling until complete.
- Continue until you have used up your ingredients.
Notes
- Dipping Sauce/Garlic: feel free to omit the garlic if you want, otherwise the more cloves you add the more spicy it will be – use your personal preference.
- Dipping Sauce Amount: the dipping sauce make roughly 1/3 cup so feel free to double that recipe if you want; you may need to simmer it a few extra minutes to reach your desired consistency.
- Yield: this will ultimately depend upon how tightly you pack your spring rolls, but we were able to make approximately 15-20 (you might end up with leftovers noodles).
- Make Ahead: these store well in an airtight container in the refrigerator overnight so you can make them ahead of time if you want!
Keywords: spring rolls, shrimp spring rolls, how to make spring rolls
Holly says
These were so good! My husband and I always order these at our favorite Thai food restaurant. I’ve always been too intimidated to try and make them on my own, but it was super easy and they were so delicious! We ate them as a meal one night.
★★★★★
Erin says
So glad you enjoyed them, Holly!! Thanks for leaving a review and feedback!