Easy Shrimp Spring Rolls 

What makes these rolls especially appealing is their versatility. They’re light yet filling, elegant yet approachable. Whether served as an appetizer or a main course, they invite creativity—swap in mango for a tropical twist, or add a dash of chili for heat. The rice paper acts as a blank canvas, allowing the ingredients to shine through both in flavor and presentation. And because they’re not fried, they feel nourishing and clean, making them a favorite among those seeking a wholesome yet indulgent dish.

The Perfect Dish for Summer

Now, let’s talk about why shrimp spring rolls are the ultimate summer dish. First, they require no oven or stovetop time beyond a quick boil for the shrimp and noodles—ideal for keeping your kitchen cool. Their chilled, crisp nature makes them refreshing on hot days, and they’re easy to prep ahead and serve cold or at room temperature.

Perfect for family Gatherings

For poolside gatherings, backyard barbecues, or casual family dinners, they’re a hands-on, interactive meal that encourages everyone to build their own. Kids love the rolling process, and adults appreciate the lightness after a day in the sun.

 

You can use other protein

They’re also incredibly easy to make. Once you’ve prepped your ingredients, assembly becomes a rhythmic, almost meditative process. And if shrimp isn’t your thing? No problem. You can substitute it with grilled chicken, tofu, tempeh, or even thinly sliced beef or smoked salmon.

For a plant-based option, marinated mushrooms or avocado slices work beautifully. The key is to balance textures and flavors—something creamy, something crunchy, something herbaceous.

Easy Shrimp Spring Rolls

Recipe

 

Ingredients:

For the rolls:

  • 10 round rice paper wrappers

  • 10 jumbo shrimp, peeled and deveined

  • 6 oz thin rice noodles

  • 10 Boston lettuce leaves

  • 1 cup shredded carrots

  • 1 cup shredded red cabbage

  • 1 cup bean sprouts

  • 20 fresh mint leaves

  • ½ cup fresh cilantro leaves

For the peanut dipping sauce:

  • ½ cup hoisin sauce

  • ¼ cup creamy peanut butter

  • ¼ cup water (adjust for consistency)

  • 1 tbsp rice vinegar

  • 1 tbsp chopped peanuts (optional garnish)

Instructions:

  1. Cook the noodles: Boil rice noodles for 4–6 minutes until tender. Drain and rinse with cold water. Set aside.

  2. Cook the shrimp: In the same pot, boil shrimp for 1–1½ minutes until pink and opaque. Cool, then slice each shrimp in half lengthwise.

  3. Prep the sauce: Whisk together hoisin, peanut butter, water, and vinegar until smooth. Garnish with chopped peanuts.

  4. Assemble the rolls:

    • Fill a shallow dish with cool water.

    • Dip one rice paper wrapper for 15–20 seconds until pliable.

    • Lay it flat on a damp towel.

    • Place a lettuce leaf on the bottom third, then layer with noodles, carrots, cabbage, and sprouts.

    • Roll halfway, fold in the sides, then place 2 shrimp halves (cut side down) and a few mint and cilantro leaves.

    • Continue rolling tightly.

    • Serve: Place seam-side down and serve immediately with dipping sauce.

Nutrition Facts (per serving)

  • Calories: 187

  • Protein: 9g

  • Fat: 5g

  • Carbohydrates: 25g

  • Fiber: 2g

  • Sugar: 4g

  • Sodium: 300mg