Shrimp Spring Rolls Vietnamese Style Recipe

These Shrimp Spring Rolls Vietnamese Style are so fresh and so flavorful by themselves—dip them in our Spicy Peanut Sauce and lose your mind.


20 mins


5 mins




Spring Rolls

  • Shrimp, boiled
  • Garlic powder
  • Ginger powder
  • Salt
  • Pepper
  • Cucumber, julienned
  • Red bell pepper, julienned
  • Carrot, julienned
  • Mint, julienned
  • Basil, julienned
  • 6” spring roll rice paper wrappers
  • Sweet chili sauce (We used Mae Ploy)
  • Black sesame seeds, garnish


Peanut Sauce

  • 1/2 cup peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp hoisin sauce
  • Juice of half lime
  • 4 Tbsp water
  • Crushed red pepper to taste
  • 1-2 Tbsp Sriracha
  • Salt to taste (if necessary)

Shrimp Spring Rolls Vietnamese Style on a plate with Peanut Dipping Sauce

Shrimp Spring Rolls Vietnamese Style

Spring Rolls

  1. Season small pot of water with garlic, ginger, salt, and pepper. Bring to a boil. Boil shrimp until pink. Remove shrimp from water and chill in refrigerator for 10 minutes. Then slice in half length-wise.
  2. Fill a wide shallow bowl with water. Soften the rice paper wrapper by dipping it completely into the water for ~10 seconds on one side, gently turn to the other side and submerge for ~10 more seconds (total of 20 seconds). If the wrapper tears, you’ve over hydrated it.
  3. Lay softened wrapper flat. Add vegetables and herbs. Top with sweet chili sauce. Roll wrapper halfway up, then top with two halves of shrimp. Fold in sides of wrapper, then finish rolling wrapper.
  4. Repeat Steps 2 & 3 until you’ve used all your shrimp and vegetables. Garnish with black sesame seeds and serve with peanut sauce for dipping.


Peanut Sauce

  1. Combine all ingredients in a small bowl and mix until well-integrated. Serve.

Shrimp Spring Rolls Vietnamese Style

American Amber Lager

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