Shrimp Spring Rolls

These Shrimp Spring Rolls (also know as summer rolls or fresh rolls) consist of chilled cooked shrimp, tender thin rice noodles, crunchy veggies and fresh herbs wrapped in tender rice paper. Served alongside 2 dipping sauces – peanut hoisin and a spicy sweet and sour sauce.

As the weather gets warmer, I crave cooler food.

Give me all the recipes that don’t require turning on the stove or preheating the oven. One of my favorite things to make for lunch on these warmer days are spring rolls – also known as fresh rolls or summer rolls. Basically it’s chilled cooked shrimp, thin rice noodles, cabbage, carrots and cucumber, green onion, fresh mint and cilantro rolled up in rice paper.

I like to dip them into a creamy peanut hoisin sauce and also a spicy sweet and sour sauce – and sometimes I drizzle both on my spring roll at the same time!

Prepare to fall in love.

To Make These Shrimp Spring Rolls You Will Need:

• rice paper/wraps
• romaine lettuce leaves
• thin rice noodles
• purple cabbage
• carrot
• cucumber
• mint
• cilantro
• shrimp (cooked) – I use 16/20 for a size reference.
• green onion
• peanut sauce – For serving, optional.
• spicy sweet and sour sauce – For serving, optional.

Make The Dipping Sauces:

I like a few sauces for my spring rolls. First up is a healthier (higher protein and lower fat) peanut sauce. Here’s how I make it: In a bowl measure and add 4 tablespoons powdered peanut butter like PB2 or PBfit, 3 tablespoons of water and mix to combine. Then add in 2 tablespoons hoisin, 1 tablespoon sambal oelek (chili garlic paste),  2 teaspoons each of garlic paste and ginger paste (I like to use the refrigerated pre-grated tubes of these for ease). Stir to combine and add in about 2 to 3 tablespoons hot water to thin it out or until it reaches a desired consistency.

For the spicy sweet and sour sauce; In a sauce pan, measure and add 1/4 cup unseasoned rice vinegar, 1/2 cup water, 3 tablespoons sugar, 1 teaspoon garlic paste, 2 teaspoons low-sodium soy sauce and 2 teaspoons sambal oelek (chili garlic paste). Heat over medium and bring to a bubble. Quickly whisk together 2 teaspoons cornstarch with 1 tablespoon water and pour into the bubbling sauce. Stir until thickened slightly – this should happen quickly. Remove off of the heat and let cool.

Prep the Shrimp:

When I make spring rolls, I use 1 pound, tail-on, peeled and deveined, cooked shrimp. After I thaw the shrimp, I pull off the tails, check and clean them if needed (I don’t fully trust anyone to clean shrimp well😂). Then I pat the shrimp dry and slice in half so they are thinner. Cover and keep refrigerated until ready to roll.

Prep The Veggies:

Cut 4 romaine leaves in half, thinly slice 1/4 head of purple cabbage (I use a mandolin and have linked it in the recipe at the bottom of this post), 1 carrot halved and sliced into thin sticks, 2 to 3 Persian cucumbers – thinly sliced into sticks and the dark green parts of 8 green onions. Oh and fresh cilantro and mint leaves.

Place 3 ounces of thin rice noodles in a bowl. Pour enough boiling water overtop to cover. I have an electric kettle I use, but bringing a pot of water to boil works just as well. Cook according to the package directions, for me its about 8 minutes.

Drain the noodles into a colander and rinse well with cold water.

Build The Shrimp Rolls:

Add cool water to a shallow bowl – not hot or warm water as it will soften too quickly and become overly sticky or gummy. Dip both sides of the rice paper/wraps in the cool water for total of 6 to 8 seconds. You will notice, not a whole lot happens right away, but it will soften on your board and you build the rolls.

On side of the wrapper that’s closest to you, add a piece of romaine lettuce and top with cabbage, noodles, carrots, cucumber, mint and cilantro.

Roll once and fold in the sides. Place 6 shrimp halves down so the cut-side is facing up and lay dow a piece of green onion.

Then continue rolling. Repeat with remaining rolls.

Serve alongside the two dipping sauces and some sriracha for extra heat.

Note: I don’t recommend stacking them on top of each other as they do like to stick. I did this only for photography reasons 😂.

Can You Make Spring Rolls In Advance?

Personally, I prefer not to. Instead, you can prep all the ingredients (with the exception of the rice paper wraps) the day prior to rolling.

How To store Leftover Spring Rolls:

I layer damp paper towel and the spring rolls in an air-tight container. However I do notice a change in the texture of the rice paper (I don’t mind it though!). I’ve also have seen people wrap them in plastic wrap, but I haven’t tried that yet.

Enjoy! And if you give this Shrimp Spring Roll recipe a try, let me know! Snap a photo and tag me on twitter or instagram!