Fresh and crunchy, these Vietnamese shrimp spring rolls are filled with rice noodles and crisp vegetables. The dipping sauce is made with your favorite nut butter or sunflower seed butter.
Make these light, and crunchy Vietnamese shrimp spring rolls all year long. They make a regular appearance, for lunch, during the summer months. Each shrimp spring roll can be customized to make picky eaters happy.
I was inspired after visiting a local Vietnamese restaurant. The idea of making rice paper spring rolls felt intimidating at first. Then I figured, if I can roll a burrito, these should be pretty easy. This proved to be partially true. You use the same envelope folding technique. However, rice paper wrappers can be tricky (and sticky). I have three tips to help make this fun and doable.
Rice Paper Wrappers
Blue Dragon spring roll wrappers have worked well for me. Use any brand you find in your local grocer. For this recipe, I recommend using 8 1/2 inch wrappers. Six-inch wrappers are too small and will not roll easily.
- Add warm water to a large bowl and soak wrappers for no more than 15 seconds.
- Use a damp towel to blot excess water from the wrapper.
- I find rolling them on the damp towel or a wood/bamboo surface works best.
Dipping Sauce
This dipping sauce is layered with flavors and is the star of the show. Prepare it to suit your taste. Use your favorite nut butter. I like to use peanut and sunflower seed butter, but almond or cashew would be just as delicious. If you find the dipping sauce texture too thick, add a tablespoon of water and mix. Repeat until you reach the desired consistency.
Lunch Box Ready
These are great for lunch at home and school. To keep them from sticking together or to the lunch box, place each spring roll on a small piece of parchment paper. This will keep them separated. I pair the Vietnamese shrimp spring rolls with slices of cucumber, red bell peppers, carrots, and dipping sauce on the side. Another lunchbox favorite is our popular Asian slaw. It is a no-cook recipe full of fresh vegetables and topped with a delicious homemade dressing.
Ingredients
Vietnamese Shrimp Spring Rolls
- (4) 8 1/2 inch spring roll wrappers
- 12 cooked, peeled shrimp (21-25 count)
- 4 ounces rice noodles
- 1/2 cup butter lettuce, julienned
- 1 carrot thinly sliced (use a peeler or knife)
- 1/2 cucumber thinly sliced
- 1/4 red bell pepper julienned (optional)
- mint
- cilantro (optional)
Dipping Sauce
- nut butter of choice (or sunflower seed butter)
- 1 lime, juiced
- 1 1/2 tablespoons coconut aminos (or low sodium soy sauce)
- 1 1/2 tablespoons sesame seed oil
- 1 1/2 tablespoons sriracha
- 1/2 tablespoon honey or maple syrup
- 1 teaspoon sesame seeds (optional)
Instructions
Dipping Sauce - Add all ingredients to a bowl or jar and combine. If a thinner consistency is desired, add water a tablespoon at a time and stir.
Vietnamese Shrimp Spring Rolls
- Prepare rice noodles according to package directions. Drain and set aside.
- Prepare wrappers as instructed on the packaging. You will need a large bowl of warm water and a damp towel for this step.
- Equally divide and layer shrimp, lettuce, noodles, carrots, cucumber, peppers, and herbs.
- Roll like a burrito. Fold up sides first and then the bottom. Then roll tightly. If using Blue Dragon wrappers, see the illustration on the package.
Notes
Handling the rice paper wrappers can be tricky. Do not over soak the wrappers. Fifteen seconds is more than enough time. Make sure the towel is damp. This will keep the thin wrapper from sticking to the towel and make it easier to handle.
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