Shrimp & Veggie Spring Rolls (Simple Recipe)

Updated
3 min Read
shrimp and veggi roll

⏲ Prep: 20 mins
🍴 Servings: ~8 rolls

🧑🍳 Stuff to Know Before You Start

🌱

Fresh & Versatile: Feel free to swap in any crisp veggies or herbs you have on hand—cucumbers, bell peppers, or fresh basil all work well.

🦐

Shrimp or Veggie: You can easily go all-veggie by omitting shrimp. Extra tofu or tempeh slices can make a heartier vegetarian version.

🔪

Prep in Advance: Chop the carrots, lettuce, or even cook the shrimp the night before. Then all that’s left is cooking noodles and rolling on the day of.

🌶️

Flavor Boost: Drizzle a homemade sauce over the noodles (like the ginger-hoisin mix below) for an extra punch of flavor inside each roll.

🥄 Ingredients

  • Rice Wrappers (8) – Look for 8 to 8½-inch round wrappers
  • Rice Vermicelli (~4 oz), cooked according to package
  • 8–12 cooked shrimp, peeled & halved lengthwise (optional)
  • 2 cups lettuce, chopped or torn
  • 2 medium carrots, peeled into thin ribbons
  • Optional Fresh Herbs (¼ cup total) – e.g. Thai basil, mint, cilantro, chives
  • Ginger-Hoisin Drizzle:
  • 1 tbsp hoisin sauce
  • 1 tbsp Bragg Liquid Aminos or soy sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha or chili sauce (add more for extra heat)
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced

📝 Step by Step

1

Gather & Chop

  • Cook the rice vermicelli according to package directions. Drain and rinse under cold water.
  • Peel 2 medium carrots into thin ribbons using a veggie peeler.
  • Rinse and dry 2 cups lettuce. Tear or chop into bite-size pieces.
  • Ensure 8–12 shrimp are cooked, peeled, and halved if needed.
  • If using herbs, chop ~¼ cup total of your choice (basil, mint, cilantro, chives, etc.).

2

Mix the Flavor

In a small bowl, stir together:

  • 1 tbsp hoisin sauce
  • 1 tbsp Bragg Liquid Aminos or soy sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha or chili sauce (more if you like extra heat)
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced

Adjust ratios for your desired balance of sweet, salty, and spicy. Drizzle this over your noodles for a flavor boost in each roll.

3

Get Wrapping

Fill a large shallow dish with warm water. Dip one rice wrapper in the water for ~10 seconds, until it’s softened but not falling apart. Lay it flat on a clean surface.

4

Assemble the Rolls

  • Place a small pile of the drizzled noodles in the center of the wrapper.
  • Top with shrimp (if using), lettuce, carrot ribbons, and a sprinkle of fresh herbs.
  • Fold the sides of the wrapper inward, then roll tightly from the bottom up—like a burrito.

5

Plate It Up

Place the finished rolls on a platter. Serve with peanut sauce, sriracha, or extra ginger-hoisin drizzle on the side.

plating SAVE IT

🥢 Pro Tip: If making them a day ahead, wrap each roll tightly in plastic wrap or parchment paper to prevent them from drying out. Store in the fridge, and enjoy chilled.

🍽️ How to Serve These Spring Rolls

  • Work Lunch: Perfect as a light, handheld meal or snack—no reheating required.
  • Party Platter: Slice in half to show off the colorful layers. Arrange with dipping sauces.
  • Side Dish: Pair with a bowl of soup or stir-fried veggies for a more substantial spread.

🧠 The Science Behind Success

💧

Hydration Balance: Over-soaking rice wrappers makes them tear easily. Aim for a quick dip—around 10 seconds—in warm water.

🥕

Texture Contrast: Crisp lettuce and carrots give each bite a satisfying crunch. Shrimp adds savory protein, while the noodles provide a soft counterpoint.

📖 Simple Enough for Anyone

Despite looking fancy, spring rolls are surprisingly easy—and forgiving—to make. Even if you don’t consider yourself a “fabulous chef,” these rolls impress with fresh flavor and a restaurant-style vibe.

Experiment with different combos: tofu instead of shrimp, cilantro instead of basil, or a sesame-ginger dip in place of peanut sauce. The options are endless, and the result is always a healthy, colorful feast.

❓ Reader Questions Answered

“Can I use other proteins?”

Absolutely. Tofu, tempeh, cooked chicken, or even shredded jackfruit can work. Just slice them thinly to fit neatly in the wrapper.

“How do I prevent the rolls from sticking to each other?”

Place them on a damp surface or line them on a plate lightly brushed with oil. Leaving a bit of space between each roll also helps.

“How long do they keep?”

They’re best eaten fresh, but can last up to 24 hours in the fridge if wrapped well. Expect the wrappers to soften and become slightly stickier over time.

“Is there a trick to rolling them neatly?”

Try not to overfill. Fold the sides inward, then roll firmly but gently from bottom to top. Practice makes perfect!