Vietnamese-Style Spring Rolls with Shrimp Recipe

Name: Vietnamese-Style Spring Rolls with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fish sauce (nam pla); 2 tablespoons thinly sliced green onion; 1 1/2 tablespoons fresh lime juice; Pinch of dried crushed red pepper; 2 teaspoons olive oil; 2 teaspoons minced fresh ginger; 16 uncooked medium shrimp, peeled, deveined, halved lengthwise; 1/4 cup chopped fresh cilantro; 4 cups hot water; 8 6-inch-diameter Vietnamese spring-roll sheets; 4 small Bibb lettuce leaves, halved; 1/2 cup thin strips green onions; 1/2 cup thin strips seeded peeled cucumber; 4 teaspoons minced fresh mint leaves

Servings: persons

1/4 cup fish sauce (nam pla)
2 tablespoons thinly sliced green onion
1 1/2 tablespoons fresh lime juice
Pinch of dried crushed red pepper
2 teaspoons olive oil
2 teaspoons minced fresh ginger
16 uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup chopped fresh cilantro
4 cups hot water
8 6-inch-diameter Vietnamese spring-roll sheets
4 small Bibb lettuce leaves, halved
1/2 cup thin strips green onions
1/2 cup thin strips seeded peeled cucumber
4 teaspoons minced fresh mint leaves

1
Mix first 4 ingredients in small bowl.
2
Set dipping sauce aside.
3
Heat oil in medium skillet over medium-high heat.
4
Add ginger; saute until fragrant, about 10 seconds.
5
Add shrimp and cilantro; saute until shrimp are just cooked through, about 1 minute.
6
Remove from heat.
7
Season with salt and pepper.
8
Pour hot water into large bowl.
9
Using tongs, dip 1 spring-roll sheet in water 5 seconds.
10
Remove from water; place on wet towel.
11
Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
12
Place half of lettuce leaf across top third of spring-roll sheet.
13
Arrange 4 shrimp halves on lettuce.
14
Top with 1 tablespoon each of green onions and cucumber.
15
Sprinkle 1/2 teaspoon mint over filling.
16
Fold sides of spring-roll sheet over ends of filling.
17
Starting at filled side, roll into cylinder.
18
Place on plate.
19
Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint.
20
Serve with sauce.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup fish sauce (nam pla), 2 tablespoons thinly sliced green onion, 1 1/2 tablespoons fresh lime juice, Pinch of dried crushed red pepper, and more.

Yes, Vietnamese-Style Spring Rolls with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese-Style Spring Rolls with Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions