Vietnamese Shrimp Spring Rolls with Dipping Sauces

Why You’ll Love This Recipe

• Bright, fresh flavors with tender shrimp, cool herbs, and crisp veggies wrapped in delicate rice paper.
• Two classic dips: a creamy, savory hoisin–peanut sauce and a zesty, balanced nuoc cham.
• Make-ahead friendly components; perfect for parties, lunches, or light dinners.
• Customizable with your favorite herbs, veggies, or proteins.

Grocery List

• Produce: Mint, cilantro, Thai basil (optional), butter/green leaf lettuce, cucumber, carrots, garlic, scallion, ginger, garlic chives (or scallion greens), limes, Thai chili (or red pepper flakes)
• Dairy: None
• Pantry: Large shrimp (1 lb), rice paper wrappers (8.5-inch), dry rice vermicelli, hoisin sauce, creamy peanut butter, roasted peanuts, soy sauce, rice vinegar, fish sauce, sugar, chili-garlic sauce, kosher salt

Full Ingredients

Shrimp and Noodles

• 1 lb large shrimp (26/30 count), peeled, deveined, tails removed
• 2 quarts water
• 1 tbsp kosher salt
• 1 tsp granulated sugar
• 2 thin slices fresh ginger (optional)
• 1 scallion, cut into 3 pieces (optional)
• 4 oz dry rice vermicelli
• 1 tsp neutral oil (optional, to keep noodles from sticking)

For the Rolls

• 16 rice paper wrappers (8.5-inch round)
• 8 leaves butter or green leaf lettuce, ribs trimmed to fit
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves/tender stems
• 1/2 cup fresh Thai basil leaves (optional but traditional)
• 1 small cucumber, julienned
• 1 cup carrot matchsticks (from about 1 large carrot)
• 8–12 long garlic chives (or scallion greens), trimmed to 6–7 inches
• Warm water (105–115°F) for softening wrappers

Hoisin–Peanut Dipping Sauce

• 1/3 cup hoisin sauce
• 3 tbsp creamy peanut butter
• 1/2 cup hot water (plus more as needed)
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp chili-garlic sauce or sriracha (optional)
• 2 tbsp roasted peanuts, crushed (for topping)

Nuoc Cham (Fish Sauce–Lime Dipping Sauce)

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 3 tbsp water
• 2 1/2 tbsp granulated sugar
• 1 garlic clove, very finely minced
• 1 small Thai chili, thinly sliced (or 1/2 tsp red pepper flakes)

Step-by-Step Instructions

Step 1: Poach and slice the shrimp

In a medium pot, bring 2 quarts water, 1 tbsp kosher salt, and 1 tsp sugar to a boil. Add ginger and scallion if using. Reduce to a gentle simmer, add the shrimp, and poach until opaque and pink, 2–3 minutes. Immediately transfer shrimp to an ice bath to stop cooking. Drain well and pat dry, then slice each shrimp in half lengthwise. Set aside.

Step 2: Cook and cool the vermicelli

Bring a fresh pot of water to a boil. Add rice vermicelli and cook 3–4 minutes (or per package) until tender. Drain, rinse under cool water until chilled, drain again thoroughly, and toss with 1 tsp neutral oil to prevent sticking. Keep covered so it doesn’t dry out.

Step 3: Prep vegetables and herbs

Wash and dry lettuce and herbs. Trim lettuce ribs so leaves lie flat. Julienne the cucumber and carrots into thin matchsticks. Trim garlic chives (or scallion greens) to 6–7 inches. Arrange everything on a tray for easy access.

Step 4: Set up a rolling station

Fill a wide, shallow bowl or skillet with warm water (105–115°F). Place a clean, slightly damp kitchen towel on your work surface. Set out rice paper wrappers, shrimp halves, noodles, lettuce, herbs, and vegetables. Have platters ready for finished rolls, plus a damp towel to cover them as you work.

Step 5: Roll the spring rolls

Dip one rice paper into warm water for 3–4 seconds (do not soak until soft; it will continue to hydrate). Lay it smooth-side down on the damp towel. In the lower third, add a lettuce leaf, about 1/4 cup noodles, a few mint/cilantro/basil leaves, and a small handful of cucumber and carrot. Start rolling tightly toward the center. After one turn, place 3–4 shrimp halves cut-side down (pink side facing the wrapper) in a neat row, and lay 1 chive so it extends out one end for a classic look. Fold in the sides and continue rolling snugly without tearing. Place seam-side down. Repeat to make 16 rolls.

Step 6: Make the hoisin–peanut sauce

In a small bowl, whisk hoisin and peanut butter with 1/2 cup hot water until smooth and pourable. Stir in rice vinegar, soy sauce, and chili-garlic sauce (if using). Adjust with a splash more hot water if needed. Top with crushed roasted peanuts before serving.

Step 7: Make the nuoc cham

In another bowl, stir sugar into water until dissolved. Add fish sauce, lime juice, minced garlic, and sliced chili. Taste and balance: add more lime for brightness, sugar for sweetness, or fish sauce for salinity.

Step 8: Serve

Arrange rolls on a platter. Serve immediately with bowls of hoisin–peanut sauce and nuoc cham. For parties, you can cut rolls in half on a diagonal to showcase the shrimp and herbs.

Pro Tips

• Hydrate wrappers briefly. A 3–4 second dip is enough; over-soaking leads to tears and sticky handling.
• Use lettuce as a moisture barrier. It keeps noodles and herbs from poking through and helps the roll stay crisp.
• Slice shrimp lengthwise. Thin halves lay flat, show through the wrapper, and make tighter, prettier rolls.
• Keep everything slightly damp. Work on a damp towel and cover finished rolls with another damp towel to prevent drying.
• Pack lightly. Smaller, tighter bundles are easier to roll and eat than overstuffed ones.

Variations

• Tofu and avocado: Swap shrimp for seared firm tofu batons and add ripe avocado slices.
• Mango and herb: Add thin mango strips for a sweet counterpoint to nuoc cham.
• Spicy peanut: Stir 1–2 tsp toasted chili oil or extra chili-garlic sauce into the hoisin–peanut dip.

Storage & Make-Ahead

Poach shrimp up to 24 hours ahead and refrigerate. Wash and prep herbs/veggies a day ahead; store dry in airtight containers. Mix sauces up to 3 days in advance and refrigerate; bring to room temperature before serving. Cook noodles the day of serving for best texture. Assembled rolls are best fresh but can be made 4–6 hours ahead: place in a single layer on a tray lined with a barely damp towel, cover with another damp towel and plastic wrap, and refrigerate. Do not stack (they may stick). If wrappers feel dry at serving time, lightly mist with water or wipe gently with a damp hand.

Nutrition (per serving)

Approximate for 2 rolls with a modest amount of both sauces: 300 calories; 16 g protein; 42 g carbohydrates; 9 g fat; 2 g fiber; 900 mg sodium. Values will vary with portion sizes and dipping amounts.