Vietnamese Shrimp Spring Rolls

I’ve been seeing Vietnamese spring rolls everywhere. Actually, they tend to pop up during the western summer season. Meaning now. And I can totally see why! These don’t really require much cooking (besides the 5 minutes on the shrimp), they are refreshing & perfect finger food that everyone can dig into!

I like that these rolls are perfectly customizable. Mine consists of  shrimp, mung bean noodles, wild rocket, oak leaves, basil, cucumber & carrot! I’ve seen some with quinoa, mint, egg… Just basically anything you want.
Vietnamese Shrimp Spring Rolls 1

The noodles have to be very well seasoned because most of the salt comes from this. Helps that mung bean noodles absorb flavours so well.
Vietnamese Shrimp Spring Rolls 2

My work station 🙂 Always helpful to get things arranged out in order.
Vietnamese Shrimp Spring Rolls 3

So the first step is to dip the rice paper into some room temperature drinking water. I’ve learnt that all we need to do is to get the whole surface wet then remove from the water IMMEDIATELY. It will continue to soften as you arrange the fillings on it. So do not (I repeat: DO NOT) let the rice paper sit in the water until soft. Because then it’ll just turn to mush and rip.
Vietnamese Shrimp Spring Rolls 4

Notice it’s still firm but starting to get floppy around the edges.
Vietnamese Shrimp Spring Rolls 5

Another thing I’ve learnt: don’t be greedy with the fillings. Haha! Don’t overstuff or it’ll just burst. I panfried the shrimp the night before and chilled them overnight for the flavours to immerse before slicing them lengthwise.
Vietnamese Shrimp Spring Rolls 6

Want to know how to roll this up? Here’s an instructional 🙂
Vietnamese Shrimp Spring Rolls 7

These are not the prettiest rolls (I’m not very clever) but they were mighty tasty!
Vietnamese Shrimp Spring Rolls 8

Also, I didn’t get enough pictures of this because my lunch guests arrived right at this very moment and I didn’t want to appear strange taking pictures of my food. Haha!! 
Vietnamese Shrimp Spring Rolls 9

Rest assure, though, that this was the favourite on the table that day! I served this up with some Thai chili sauce and all the elements worked very well together. Herbaceous basil, peppery rocket, crunchy sweet shrimp, chewy noodles…. gah! This is going to be dinner tonight, I just decided.


“He that handleth a matter wisely shall find good: and whoso trusteth in the Lord, happy is he.” {Proverbs 16:20}

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Vietnamese Shrimp Spring Rolls
Prep time
Cook time
Total time
Recipe type: Salad / Appetizer
Cuisine: Vietnamese
Serves: 15 spring rolls
  • 15 medium Shrimp, shelled & deveined
  • 2 tbsp Canola Oil
  • 15 round Vietnamese Rice Paper Wraps
  • 2 bunches of Mung Bean Noodles (makes about 2 cups cooked)
  • 4 cups freshly boiled Water
  • 2 tbsp Sesame Oil
  • 1½ tbsp Fish Sauce
  • 1 tsp ground Black Pepper
  • 1 tsp Sesame Seeds (white or black is fine)
  • 2 cups mixed Green Salad Leaves (I used Rocket, Red & Green Oak Leaves)
  • 1 cup Basil Leaves
  • ½ Cucumber, thinly shredded
  • ½ Carrot, thinly shredded
  1. In a large bowl, toss shelled shrimp with salt & pepper.
  2. Heat canola oil in a nonstick skillet on MED HIGH. Lay shrimp in one layer. Sear each side for 5-8 minutes. Set aside to cool completely while preparing the vegetables. Slice lengthwise to half.
  3. In another large bowl, add mung bean noodles. Pour freshly boiled water in. Cover with a plate and let it sit for 10 minutes until noodles is softened & tender.
  4. Drain noodles & toss with sesame oil, fish sauce, black pepper & sesame seeds. Taste to adjust seasoning. Set aside.
  5. Prepare a deep dish filled with room temperature drinking water.
  6. Dip a round rice paper wrap in the water and pull it out immediately.
  7. Lay flat on plate. Start by arranging a little salad leaves on one end. Top with a bit of shredded cucumber, shredded carrot, seasoned mung bean noodles, basil & sliced shrimp. Roll up on one end, flip up at the sides & finish rolling to seal.
  8. Keep going until all the ingredients are used up.
  9. Serve up with some Thai chili sauce!
It's so worth investing in a cheap mandolin to make shredding vegetables a breeze. it took me 2 minutes to shred up the carrot AND cucumber.

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