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.
- 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.
- 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.
- Cook and drain bean threads per packages directions.
- Remove stems from basil leaves.
- Separate lettuce into individual leaves.
- Julienne cut the carrots, celery, and red cabbage.
- Place bean sprouts in a small bowl.
- Dampen paper towels or kitchen towel and lay flat on work surface.
- Add about 2 inches of room temperature tap water to a skillet or other dish/pan large enough to fit a spring roll wrapper.
- Working with one wrapper at a time, dip the spring roll wrapper in the water, turn over, then remove to damp towel.
- Layer one lettuce leaf, some bean threads, bean sprouts, carrots, celery, and red cabbage.
- Roll up half way, then add a couple of basil leaves and 3 shrimp.
- 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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Shrimp Spring Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound medium raw shrimp peeled, deveined, tails removed
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 3 ounces bean threads about 1/2 a package
- 1 bunch fresh basil leaves
- 1 head Romaine lettuce leaves
- 1 cup red cabbage
- 1 large carrot
- 1 stalk celery
- 1 cup bean sprouts
- 4.7 ounces spring roll wrappers 1 package
Things You’ll Need
Before You Begin
- It’s important to have everything ready before you begin rolling. Only roll one at a time and we highly recommend using gloves as the damp spring roll wrappers are sticky.
- Be careful that your vegetables are not too long so they don’t poke through the wrappers.
- 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.
Instructions
Cook the Shrimp
- 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.
- 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.
Prep the Filling
- Cook and drain bean threads per package directions.
- Remove stems from basil leaves.
- Separate lettuce into individual leaves.
- Julienne cut the carrots, celery, and red cabbage.
- Place bean sprouts in a small bowl.
Get Ready to Wrap
- Dampen paper towels or kitchen towel and lay flat on work surface.
- Add about 2 inches of room temperature tap water to a skillet or other dish/pan large enough to fit a spring roll wrapper.
- Working with one wrapper at a time, dip the spring roll wrapper in the water, turn over, then remove to damp towel.
- Layer one lettuce leaf, some bean threads, bean sprouts, carrots, celery, and red cabbage.
- Roll up half way, then add a couple basil leaves and 3 shrimp.
- Roll the rest of the way and fold burrito style. The damp spring roll wrapper will stick to itself holding it closed.
Expert Tips & FAQs
- Store any leftover shrimp spring rolls in an air-tight container kept in the refrigerator for 1-2 days.
- Make ahead – Do note that 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.
- The measurements here are approximate as it will depend on how much or little fillings you put into each wrapper.
Nutrition
Chef Antoine Davis
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Cindy B says
These spring rolls are so delicious and were a big hit with my guests. I changed nothing in the recipe itself, however, taking a tip from a seafood chef I encountered several years ago, I no longer boil my shrimp. I place the unshelled shrimp in a steamer in a large saucepan with a little water beneath the steamer; bring the water to a boil, then turn burner to simmer just until the shells turn slightly pink (it will only take a couple minutes), then submerge the shrimp in a bowl of ice water for a quick minute to halt the cooking process. Drain and remove the shells and tails. It’s amazing how much more shrimp flavor is retained than when they’re boiled in water. Two thumbs up for the recipe!