Can I use another protein?

Cooked pork and imitation crab meat are good alternatives to shrimp․ Other vegetarian filling options are available․

Where do I find rice paper wrappers?

Try the Asian food section of your grocery store․ The wraps in this section are dry and have an extended shelf life․ They don't need to be refrigerated․ Buy round 8․5-inch wraps for this type of roll․

Why are my rice noodles mushy?

They were overcooked․ Cook them until softened․ Rinse cooked noodles with cold water and thoroughly drain in a colander․ To cook noodles in a pan‚ add boiling water and noodles to the pan‚ turn off the heat‚ and let the noodles sit in the hot water for 5 to 7 minutes․ Noodles wrapped in this product should be tender․ Noodles that are too soggy inside wrappers may be hard to wrap tightly․

How far ahead can I make spring rolls?

Vegetables and shrimp can be prepared one day ahead of time․ Roll sushi a few hours before serving and store under a damp towel․ Use a damp towel between layers when rolling multilayer sushi․ Dipping sauces can be made up to two days ahead of time․

How should I store leftover rolls?

Wrap each leftover roll in plastic wrap and store it in the refrigerator overnight to keep doughnuts from sticking to each other․ Let doughnuts sit at room temperature for 30 minutes before eating them․

How to make Fresh Spring Rolls

By Isabella QuinnOct 11, 2026

Prep

40 min

Cook

5 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Large shrimp‚ 21-25 count‚ are an ingredient in these fresh‌ Vietnamese spring rolls․ Sliced shrimp provide color for‌ these rolls wrapped in rice paper․ Other‌ ingredients include fresh vegetables and soft rice noodles․ Two types of‌ dipping sauces are also included․ These spring rolls are a good choice‌ for a summertime meal․

Fresh Spring Rolls with Vietnamese and Peanut Dipping Sauces

I cook the shrimp‌ and then cool them in ice water․ I slice the shrimp in half lengthwise and place them‌ under the wrapper‚ cut side up‚ so they show when the sushi roll is finished․ I like the shrimp halves to be on the‌ outside of the roll․

Noodles should‌ be cooked but not dried out․ I rinse them with cold water to stop them from cooking‌ further․ I place the noodles on a clean‚ damp cutting board‚ not a soaking‌ wet cutting board․ I start wrapping with the lettuce end of the noodle and finish by‌ enclosing the shrimp inside the noodle․

For the Vietnamese sauce‚ I prepare it in a small bowl to help the sugar‌ dissolve․ When I'm in a hurry‚ I prepare sesame ginger dressing and peanut butter together in a mason‌ jar with a lid and shake․ I arrange the final product on a platter with‌ a damp kitchen towel and cut it on the diagonal․

Why you'll love this recipe

Large shrimp show as a pink line on the package wrapper, The 21-25 count shrimp are easy to divide into serving portions․
Butter lettuce adds a softer texture that helps prevent broken noodles from falling out of the filling when rolling․
Carrots and cucumbers add texture to the filling and can be used without additional preparation․
The same rolls can be eaten with Vietnamese-style sauces or peanut sauces made with only two ingredients․
Fifteen sheets of rice paper make an appetizer serving of shrimp for one pound of shrimp for a summer lunch or dinner․
Cilantro sprigs can be replaced with fresh chives or mint leaves if fresh cilantro is unavailable․

Instructions

Boil the shrimp according to the 3-minute boiled shrimp method, then immediately cool it in ice water.

Drain the cooled shrimp and cut each piece in half lengthwise.

Cook the noodles according to the package directions until softened, taking care not to overcook them.

Drain the noodles in a colander, rinse them with cold water, and let them drain until assembly.

For the saucepan method, bring water to a boil, add the noodles, turn off the heat, and let them sit in the hot water for 5-7 minutes.

Julienne the cucumber and carrots, remove the stiff stems from the lettuce leaves, and coarsely chop the cilantro.

Fill a shallow round bowl wider than the wrappers with very warm or hot water.

Submerge one rice paper wrapper for about 10-15 seconds, or until softened, then place it on a clean, lightly wet cutting board.

Layer lettuce, a generous pinch of noodles, carrots, cucumber, and cilantro sprigs on one half of the wrapper.

Arrange the halved shrimp on the second half with the cut side facing up.

Roll from the lettuce side, tuck in the sides, then roll over the shrimp to finish with the shrimp visible through the wrapper.

Transfer the finished rolls to a serving platter and cover them with a damp kitchen towel.

Cut the rolls in half diagonally to serve.

Combine the Vietnamese dipping sauce ingredients in a small mixing bowl, stirring until the sugar dissolves and adjusting the sugar and sesame oil to taste.

Combine the sesame ginger dressing and peanut butter in a mason jar, cover tightly, and shake until smooth and well combined.

FAQ

Try using fresh chives or mint leaves as alternatives to cilantro․ Both would be good additions to the bao․

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Lunch Dinner Asian Shrimp Summer

How to make Fresh Spring Rolls

Name: How to make Fresh Spring Rolls
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 15 spring rolls
Ingredients: 1 lb large shrimp (21-25 count, peeled and deveined, keep shells for boiling); 3 oz vermicelli rice noodles; 1/2 head butter lettuce (15 leaves); 2 carrots (peeled and julienned); 1/2 English cucumber (julienned, or use 3 small cucumbers); 1 cup cilantro sprigs; 15 round rice paper sheets (8.5-inch diameter); 1/3 cup water (preferably filtered); 1/4 cup fish sauce (Three Crabs brand); 1/4 cup granulated sugar (or to taste); 2 Tbsp lime juice (freshly squeezed from 1 lime); 2 tsp rice wine vinegar; 2 tsp chili garlic sauce (or to taste, add more for a spicier sauce); 1 large garlic clove (grated or finely minced, or use 2 small cloves); 2 tsp sesame oil; 1 Tbsp shredded carrot; 1 cup sesame ginger dressing (Newman's Own brand); 2 Tbsp creamy peanut butter (heaping)

By Isabella QuinnOct 11, 2026

Prep

40 min

Cook

5 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Large shrimp show as a pink line on the package wrapper, The 21-25 count shrimp are easy to divide into serving portions․
Butter lettuce adds a softer texture that helps prevent broken noodles from falling out of the filling when rolling․
Carrots and cucumbers add texture to the filling and can be used without additional preparation․
The same rolls can be eaten with Vietnamese-style sauces or peanut sauces made with only two ingredients․
Fifteen sheets of rice paper make an appetizer serving of shrimp for one pound of shrimp for a summer lunch or dinner․
Cilantro sprigs can be replaced with fresh chives or mint leaves if fresh cilantro is unavailable․

Ingredients

Servings15

•1 lb large shrimp (21-25 count, peeled and deveined, keep shells for boiling)
•3 oz vermicelli rice noodles
•½ head butter lettuce (15 leaves)
•2 carrots (peeled and julienned)
•½ English cucumber (julienned, or use 3 small cucumbers)
•1 cup cilantro sprigs
•15 round rice paper sheets (8.5-inch diameter)
•⅓ cup water (preferably filtered)
•¼ cup fish sauce (Three Crabs brand)
•¼ cup granulated sugar (or to taste)
•2 Tbsp lime juice (freshly squeezed from 1 lime)
•2 tsp rice wine vinegar
•2 tsp chili garlic sauce (or to taste, add more for a spicier sauce)
•1 large garlic clove (grated or finely minced, or use 2 small cloves)
•2 tsp sesame oil
•1 Tbsp shredded carrot
•1 cup sesame ginger dressing (Newman's Own brand)
•2 Tbsp creamy peanut butter (heaping)

Instructions

1
Boil the shrimp according to the 3-minute boiled shrimp method, then immediately cool it in ice water.
2
Drain the cooled shrimp and cut each piece in half lengthwise.
3
Cook the noodles according to the package directions until softened, taking care not to overcook them.
4
Drain the noodles in a colander, rinse them with cold water, and let them drain until assembly.
5
For the saucepan method, bring water to a boil, add the noodles, turn off the heat, and let them sit in the hot water for 5-7 minutes.
6
Julienne the cucumber and carrots, remove the stiff stems from the lettuce leaves, and coarsely chop the cilantro.
7
Fill a shallow round bowl wider than the wrappers with very warm or hot water.
8
Submerge one rice paper wrapper for about 10-15 seconds, or until softened, then place it on a clean, lightly wet cutting board.
9
Layer lettuce, a generous pinch of noodles, carrots, cucumber, and cilantro sprigs on one half of the wrapper.
10
Arrange the halved shrimp on the second half with the cut side facing up.
11
Roll from the lettuce side, tuck in the sides, then roll over the shrimp to finish with the shrimp visible through the wrapper.
12
Transfer the finished rolls to a serving platter and cover them with a damp kitchen towel.
13
Cut the rolls in half diagonally to serve.
14
Combine the Vietnamese dipping sauce ingredients in a small mixing bowl, stirring until the sugar dissolves and adjusting the sugar and sesame oil to taste.
15
Combine the sesame ginger dressing and peanut butter in a mason jar, cover tightly, and shake until smooth and well combined.