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Crispy Rice Paper Spring Rolls with Fresh Shrimp Easy Homemade Recipe

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These crispy rice paper spring rolls with fresh shrimp and vibrant veggies offer a perfect balance of crunchy exterior and juicy, fresh filling. Quick and easy to prepare, they make a satisfying snack or appetizer for busy weeknights or entertaining.

Ingredients

  • Rice paper wrappers (round, about 8-inch diameter)
  • Fresh shrimp, peeled and deveined (about 12 medium-sized, cooked or raw)
  • Carrots, julienned (1 medium carrot)
  • Cucumber, julienned (1/2 medium cucumber, seeded)
  • Green onions, thinly sliced (2 stalks)
  • Fresh cilantro leaves (a handful, stems removed)
  • Fresh mint leaves (a handful, optional but recommended)
  • Rice vermicelli noodles (about 50g dry, cooked and cooled)
  • Neutral oil with high smoke point like peanut or vegetable oil (about 2 cups for shallow frying)
  • Hoisin sauce (3 tablespoons)
  • Peanut butter, smooth (2 tablespoons)
  • Fresh lime juice (1 tablespoon)
  • Crushed peanuts (for garnish, optional)
  • Water (to thin sauce as needed)

Instructions

  1. Prepare the shrimp: If using raw shrimp, bring a pot of water to boil, add shrimp, and cook for 2-3 minutes until pink and opaque. Drain and cool. Slice each shrimp in half lengthwise for a better fit inside the rolls.
  2. Cook the rice vermicelli: Follow package instructions—usually soaking in hot water for 5-7 minutes until tender. Drain and rinse under cold water to stop cooking. Set aside.
  3. Prep the vegetables: Julienne carrots and cucumber, thinly slice green onions, and pick fresh cilantro and mint leaves. Keep everything fresh and dry to avoid sogginess.
  4. Soften the rice paper wrappers: Fill a large shallow bowl with warm water. Dip one wrapper in water for about 5 seconds or until just pliable but not overly soft. Lay it flat on a clean surface or cutting board.
  5. Assemble the rolls: On the softened wrapper, layer a small handful of rice vermicelli, 2-3 pieces of shrimp, some carrot, cucumber, green onion slices, cilantro, and mint leaves. Don’t overstuff—leave about 1-inch border all around.
  6. Fold the wrapper: Fold the sides inward, then roll tightly from one end to the other, like a burrito. The wrapper should stick to itself sealing the roll.
  7. Heat the oil: Pour about 1/2 inch of oil into a skillet and heat over medium-high heat until shimmering (around 350°F / 175°C). Use caution to avoid overheating or smoke.
  8. Fry the rolls: Gently place 2-3 rolls in the oil, seam side down. Fry for about 2-3 minutes per side until golden brown and crispy. Use tongs to turn carefully. Drain on paper towels.
  9. Make the dipping sauce: Whisk hoisin sauce, peanut butter, and lime juice in a bowl. Add water a teaspoon at a time until smooth and pourable. Garnish with crushed peanuts if desired.
  10. Serve: Arrange the crispy spring rolls on a platter with dipping sauce on the side. Best enjoyed hot for that satisfying crunch.

Notes

Do not over-soak the rice paper; a quick 5-second dip is enough. Keep filling ingredients dry to avoid sogginess. Maintain oil temperature around 350°F (175°C) for best results. Fry in small batches to keep oil temperature steady. Drain rolls on paper towels immediately after frying to keep them crispy. Serve immediately or keep warm in a low oven (200°F / 90°C). For a healthier option, air fry or bake, but the texture will be less crispy.

Nutrition

Keywords: spring rolls, crispy spring rolls, shrimp spring rolls, rice paper rolls, appetizer, Vietnamese recipe, easy recipe, fried spring rolls

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