Kitchen notes · a little help before you start
Shrimp Spring Rolls
Shrimp spring rolls make a fresh, crunchy bite, with cool vegetables and mint tucked into soft rice paper. The shrimp show through their thin wrapper, ready for a dip on the side. Roll a batch and enjoy them straight away while the filling feels crisp and fresh.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Main course · Lunch
- Primary protein
- Seafood
- Cuisine
- Vietnamese · Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Cool shrimp before slicing
Boil the cleaned shrimp in salted water, drain and cool them before slicing each in half lengthwise.
2. Dip one rice paper sheet
Submerge a sheet for the short soak given, then lay it flat on the clean work surface.
3. Work while the wrapper is wet
Place lettuce and vegetables toward the bottom of the softened rice paper and begin folding promptly.
Get to know the ingredients
Cleaned medium shrimp
Use shelled, deveined medium shrimp for boiling, then halve them lengthwise for laying into the rolls.
Dry romaine leaves
Wash and dry the romaine leaves before using one as the base for each vegetable filling.
Julienned vegetables
Cut cucumber and carrots into the listed thin strips before adding a few to each lettuce leaf.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Shrimp Spring Rolls
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Roll tightly and serve fresh
Finish rolling over the shrimp until the wrapper is tight, repeat with remaining ingredients and serve immediately with your chosen dip.
A little more help as you go
Shrimp joins after the first fold
Fold the bottom and sides over the vegetables and roll once before laying shrimp pieces side by side.
Keep mint with the vegetables
Add a few mint leaves over the cucumber and carrots before the rice paper begins wrapping around the filling.
A few questions you might have
Where do the shrimp sit in the roll?
Place the sliced pieces side by side in the middle after the first vegetable fold and roll, then continue wrapping.
Can I lay rice paper on a towel?
A clean cutting board or kitchen towel are both given as the flat surface after the water dip.
Does lettuce go over the shrimp?
Lettuce starts the filling near the wrapper bottom, holding vegetables and mint before shrimp are added later in rolling.
Should I keep the shrimp whole?
Slice each cooled shrimp in half lengthwise before using the pieces inside the spring rolls.
Is the dipping sauce put inside?
The serving direction keeps your chosen dipping sauce on the side with the freshly rolled spring rolls.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.