Shrimp Spring Rolls

Shrimp spring rolls are made with vibrant crisp vegetables, bean thread noodles, and succulent shrimp, all wrapped in delicate spring roll wrappers. Quick, healthy, and super easy!

Why this recipe works

Today we’re adding juicy shrimp to your everyday vegetable spring rolls which are excellent for both a light lunch or as an appetizer. Fresh, crisp veggies snuggled up with tender shrimp and noodles inside a soft spring roll wrapper, how can you pass these up? The textures combine to make a mouth-watering roll with hardly any prep.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You will need 1 pound of medium raw shrimp for this recipe. You can use frozen shrimp, just be sure to thaw it before beginning. To thaw shrimp quickly, add them to a ziptop bag and submerge them in a bowl of cold water. Using precooked shrimp is perfectly okay, however, we find that fresh shrimp’s texture is better paired with crisp fresh vegetables.

VEGETABLES – Romaine lettuce, red cabbage, carrot, celery, and bean sprouts make up the bulk of these spring rolls alongside the shrimp. Be careful that your vegetables are not cut too long so they don’t poke through the wrappers. Feel free to add vegetables to your liking.

NOODLES – Bean threads, also known as mung bean noodles, cellophane noodles, or glass noodles are really easy to prepare. Refer to your package instructions for doing so. If preferred, you can substitute with rice noodles.

How to Make Shrimp Spring Rolls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Fill stock pot 2/3 full with water. Bring to a rolling boil over medium-high heat. Add shrimp to the boiling water and turn off the heat. Stir shrimp and let sit in hot water for 2-3 minutes.
2. Drain shrimp through a colander then place in a large mixing bowl. Season shrimp with garlic salt and pepper. Use gloved hands to toss the shrimp and distribute seasonings evenly.
3. Cook and drain bean threads per packages directions.
4. Remove stems from basil leaves.
5. Separate lettuce into individual leaves.
6. Julienne cut the carrots, celery, and red cabbage.
7. Place bean sprouts in a small bowl.
8. Dampen paper towels or kitchen towel and lay flat on work surface.
9. Add about 2 inches of room temperature tap water to a skillet or other dish/pan large enough to fit a spring roll wrapper.
10. Working with one wrapper at a time, dip the spring roll wrapper in the water, turn over, then remove to damp towel.
11. Layer one lettuce leaf, some bean threads, bean sprouts, carrots, celery, and red cabbage.
12. Roll up half way, then add a couple of basil leaves and 3 shrimp.
13. Roll the rest of the way and fold burrito style. The damp spring roll wrapper will stick to itself holding it closed.

Frequently Asked Questions & Expert Tips

Yes, though the texture of the wrapper may get rubbery when refrigerated overnight. You can prepare the shrimp spring rolls a day in advance, wrap them with a damp paper towel, and place them in an air-tight container or tightly covered with plastic wrap in the refrigerator. The damp paper towel will help the wrappers keep their texture. If you need to layer them in a container, place a sheet of parchment paper in between each layer to prevent sticking.

Store any leftover shrimp spring rolls in an air-tight container kept in the refrigerator for 1-2 days.

Serving Suggestions

Shrimp spring rolls pair extra well with peanut sauce, Thai sweet chili sauce, or sweet and sour sauce. Enjoy immediately or chill for an hour or so.

More Related Recipes

• Shrimp Tempura
• Vegetable Spring Rolls
• Lobster Cucumber Boats
• Mexican Style Summer Rolls
• Shrimp Pad Thai

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