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A large white plate containing multiple shrimp spring rolls, some cut in half and a peanut sauce in a small white bowl. Wooden chopsticks are near the plate, and fresh basil leaves are used as a garnish.
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5 from 2 votes

Shrimp Spring Rolls

These fresh shrimp spring rolls are filled with crisp vegetables, herbs, rice noodles and shrimp and served with a flavorful peanut dipping sauce. They're perfect for an appetizer or light meal!
Prep Time35 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Asian
Keyword: shrimp spring rolls
Servings: 6


  • 12– 15 rice paper wrappers
  • 1 head romaine lettuce leaves separated and largest leaves cut in 1/2*
  • Cooked vermicelli noodles I used about 4oz uncooked
  • 1 lb cooked shrimp shells and tails removed (full or sliced in half)
  • ½ cucumber chopped into matchsticks
  • 1 large carrot chopped into matchsticks
  • 1 avocado sliced (optional)
  • fresh basil or mint

Peanut Sauce

  • ¼ cup peanut butter
  • 1-2 Tablespoons regular or light coconut milk
  • 1 clove garlic chopped
  • 2 teaspoons fresh ginger chopped
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low sodium tamari soy sauce or coconut aminos
  • 2 Tablespoons maple syrup
  • 1-2 teaspoons sambal oelek


  • Cook vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.
  • Make dipping sauce by adding ingredients to a blender and blending until combined, starting with just 1 Tablespoon of coconut milk, adding more as needed to reach desired consistency.
    A blender containing the peanut sauce used for the shrimp spring rolls.
  • Add water to a saucepan and warm it on the stove top. Don’t let it boil, you just want warm water. Once it’s warm pour water into a bowl or plate that is large enough to fit the rice paper wrappers in. A pie pan works perfectly! Dip rice paper wrappers in warm water until it softens slightly, about 15-20 seconds. Don’t let papers sit in water too long otherwise they’ll become too soft and floppy and tear as you roll.
    A woman's hand dipping a sheet of rice paper into a bowl of water.
  • Place wrapper on a hard surface, like a plate. Put lettuce leaf on far left edge of wrapper. Place a little of each ingredient into the wrap – about 3-4 pieces of shrimp, carrots, cucumbers and noodles into the lettuce leaf. Top with 1 slice of avocado (if using) and fresh herbs.
    Shrimp, lettuce, carrots, vermicelli noodles, and cucumber on top of a wet rice paper wrap on a wooden cutting board.
  • Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle (like an envelope) about halfway through wrapping.
    A shrimp spring roll in the center of a wooden cutting board.
  • Complete steps 1 to 4 for each wrapper. Serve with the peanut sauce.


Serving: 1 roll w/ sauce | Calories: 282kcal | Carbohydrates: 33g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 777mg | Potassium: 455mg | Fiber: 4g | Sugar: 7g