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4.89 from 9 votes

Fresh Shrimp Spring Rolls

These Fresh Shrimp Spring Rolls make a perfect refreshing and delicious snack! These rolls are filled with shrimp and thinly sliced fresh vegetables.
Course: Appetizer
Cuisine: American, Japanese
Servings: 6 Rolls


For the Rolls

  • 6 rice wrappers
  • 12 medium shrimp tails removed
  • 1/2 cup butter lettuce
  • 1/2 cup purple cabbage; thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cucumber; thinly sliced and seeds removed
  • 1/2 avocado; thinly sliced

For the Peanut Dipping Sauce

  • 1/4 cup hoisin sauce
  • 2 Tbsp. peanut butter
  • 1 tsp. rice vinegar
  • 2 tsp. soy sauce
  • 1/2 tsp. sesame oil


  • Soak one spring roll paper at a time for about 20-30 seconds in a shallow bowl of warm water. Once fully soaked, place the spring roll paper onto a clean cutting board. DO NOT PAT DRY WITH A PAPER TOWEL. The rice paper should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water until soft.
  • Place the shrimp and thinly sliced vegetables on the bottom third of the wrapper. I used a few pieces of each vegetable and 2-3 shrimp per roll.
  • Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern (like a burrito). Continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls. Cut in half (optional).
  • Once all of the spring rolls are assembled, serve immediately with peanut dipping sauce.
  • *For the dipping sauce--Combine all of the ingredients together in a small bowl and whisk until incorporated.


*I would suggest not doubling this recipes unless you know you will eat them. I do NOT recommend these as leftovers as the rice paper becomes hard and rubbery over a short time span.