Get creative in the kitchen with this guide for crafting a beautiful and delicious dish that celebrates the freshness of a new season!
Cooking is such a creative endeavor. I particularly like trying new dishes that push the boundaries of my culinary skills. For example, the first time I learned how to make fresh shrimp spring rolls, I ended up eating a pile of cooked shrimp and raw veggies—because I ruined all my rice papers!
The upside is that I was not afraid to try again. Eventually, I got the hang of limiting the amount of fillings on each paper and rolling with a gentler touch. I encourage you to be patient with yourself while making this dish. The fresh flavors and unique textures are absolutely worth it! The mild taste and firm bite of the shrimp pair gorgeously with the crunchy vegetables. And the fresh coriander and mint bring in delightful herbaceous notes that feel like the first day of spring!
That’s fitting because these rolls were originally a seasonal treat often enjoyed to welcome the arrival of spring, hence the name. Whether you serve this dish as part of your own end-of-winter celebration or some other time of year, you’ll love how it expands your kitchen skills while impressing your guests!
How to roll like a pro
Mastering the rolling technique is key to making photo-worthy shrimp spring rolls that look tidy and hold together while dipping. Always set up your assembly station before you start. Lay out the fillings, keep the rice papers and water nearby, and use a clean, damp towel for rolling. To soften the rice paper, dip it in warm water for 10–20 seconds just until it turns pliable—avoid letting it become limp or mushy, which makes rolling tricky and increases the chances of tearing.
Arrange the fillings in a compact pile near the lower third of the softened wrapper. To roll, fold both sides of the rice paper over the filling, then lift the bottom edge up and over the pile, tucking gently but firmly to keep everything snug. Roll upward, applying gentle pressure to create a tight cylinder.
If the wrapper tears or seems sticky, dip another sheet briefly and start again. With practice, you’ll quickly learn the right pressure and timing. Keeping your hands slightly wet helps prevent sticking. A little patience and a lot of practice lead to consistently beautiful, sturdy rolls.
How do I store leftovers?
Store leftover spring rolls in the refrigerator within 2 hours of making them. Cover them with a damp paper towel and place them inside an airtight container to help keep the rice paper moist and prevent sticking or drying. They’ll keep for up to 2-3 days, though the rice paper may begin to toughen and the vegetables may lose their crispness after the first day. This dish does not freeze well, as the rice paper will become gummy and the filling will get watery.
Serving suggestions
Serve fresh shrimp rolls as part of an Asian-inspired feast. Great dipping options could include bright and tangy Yuzu Sauce, rich and savory Garlic Butter Sauce, or this spicy and herbaceous Jalapeño Sauce. Pair your rolls with Asian Chicken Soup With Vegetable Dumplings or a Teriyaki Salmon Bowl.
How To Make Fresh Shrimp Spring Rolls
Ingredients
- 4 shrimp peeled and deveined
- 1 lime cut into wedges
- 4 rice papers
- 1 small cucumber cut into strips
- 1/2 carrot cut into strips
- 1/4 cup red cabbage sliced
- 1/4 cup lettuce leaves
- Fresh coriander
- Fresh mint
Instructions
- Bring a pot of salted water to a boil. Add the shrimp and squeeze in a lime wedge for flavor. Boil for 2-3 minutes, until the shrimp are pink and opaque. Drain and let cool, then slice each shrimp in half lengthwise.
- Set up your workspace with a large bowl of warm water, a clean towel, all the prepared vegetables (cucumber, carrot, cabbage, lettuce), herbs (mint, cilantro), and shrimp halves.
- Submerge one rice paper in warm water for 10-20 seconds, until just softened but still a bit firm—it will continue softening as you assemble.
- Lay the softened rice paper flat on the towel. At the lower third of the wrapper, layer a piece of lettuce, a small handful of cabbage, strips of cucumber and carrot, and a few sprigs each of mint and cilantro.
- Lay 2 shrimp halves above the vegetables, cut-side down and pink-side up—this gives the roll a classic look with shrimp visible through the wrapper
- Fold the left and right sides of the rice paper inward toward the filling. Fold the bottom of the wrapper up over the filling, then roll tightly upward, enclosing all ingredients. The finished roll should be taut and sealed.
- Repeat with remaining wrappers and ingredients. Serve immediately with your preferred dipping sauce.
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