Coupon Clipping Cook

Fresh Spring Rolls with Shrimp

Just because is a great reason to make this scrumptious spring roll.

Shrimp Spring Rolls

The texture and taste of a fresh spring roll smothered in delicious peanut sauce is delectable.

I often times have spring rolls as a meal, and after eating them I’m full but they are actually very light.

Shrimp is especially pretty in a spring roll because the colors show though the wrapper so nicely.  And of course it tastes good too.

They are really very easy to make and the fillings can be customized based on the vegetables and meat that is preferred.

The spring roll wrappers and bean thread noodles are generally available in the Asian food section at the grocery store and tend to last quite a while in the pantry.

This is one of my trusty stand-by appetizer recipes that I make for my friends when they come over because it’s a hit every time.

These fresh spring rolls taste heavenly dipped in this Easy Peanut Sauce.

Let’s check out the ingredients.

Shrimp Spring Roll Ingredients

Carrots, bean sprouts, green leaf lettuce, cooked large shrimp, green onions, hothouse cucumbers (or regular cucumbers), cilantro…

Rice Paper and Bean Thread Noodles

…spring roll wrappers, and bean thread noodles

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Noodles:

Boiling Water

In a medium size pan, bring water to a boil.

Bean Thread Noodles in Pot

To the pan add the bean thread noodles.

Boil Bean Thread Noodles

Stir them up a bit and cook for 5 minutes or until the noodles are soft, slippery, and translucent.

Bean Thread Noodles

When the noodles are done, rinse them in cold water.  Set aside.

For the Fresh Spring Rolls:

Sliced Carrots

For the Vegetables – Thinly slice into 4-inch strips; the carrots…

Sliced Cucumber

…cucumber (if using a hothouse cucumber leave the skin on; if using a regular cucumber peel it first before slicing)…

Sliced Green Onion

Sliced Green Onion

…and green onions.

Cut Shrimp in Half

For the Shrimp – Cut the shrimp in half lengthwise…

Shrimp on Cutting Board

…and set aside for just a moment while preparing the spring roll wrappers.

Water in Shallow Bowl

For the Wrapper – In a large shallow bowl, add hot water (hot tap water should be fine).

Rice Paper in Water

Put the entire spring roll wrapper in the hot water for 20 seconds or…

Rice Paper in Water

…until it starts to get soft.

Rice Paper in Water

Gently remove the spring roll wrapper from the water…

Rice Paper in Water

…and lay it flat on to a plate or cutting board.

Spring Roll Ingredients

Filling the Wrapper – Set out all of the ingredients by the spring roll wrappers.

If the bean thread noodles are dry or sticky give them a quick rinse.

Lettuce on Rice Paper

Lay a piece of the lettuce on the spring roll wrapper just under the top (closest to you) center of the wrapper.

Bean Thread Noodles on Lettuce

Then top the lettuce with small portions of bean thread noodles,

Cucumbers for Spring Roll

cucumbers,

Bean Sprouts for Spring Roll

bean sprouts,

Spring Roll Ingredients

cilantro,

Green Onion on Spring Roll

green onion,

Carrots in Spring Roll

and then add the carrot last so it will show through the spring roll wrapper after rolling it.

Rolling Fresh Spring Roll

Rolling the Wrapper – Gently roll the wrapper once over the veggies (just one roll as tightly as possible).

Rolling Fresh Spring Roll

Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and right under the first roll.

Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (so that the pretty colors of the shrimp will show through the “window” after rolling it).

Rolling Fresh Spring Roll

Next fold over one side of the wrapper inwards about 1 inch.

Rolling Fresh Spring Roll

Rolling Fresh Spring Roll

Then fold over the other side of the wrapper inwards about 1 inch.

Rolling Fresh Spring Roll

Continue rolling the wrapper to form the spring roll.

Rolling Fresh Spring Roll

Here’s the “window” with the pretty colors showing through.

Repeat this process for the remaining spring rolls.

Fresh Spring Rolls with Shrimp

The fresh spring roll can be served whole…

Fresh Spring Rolls with Shrimp

…or cut diagonally.

Fresh Spring Rolls with Shrimp

Serve with a dipping such such as peanut sauce, soy sauce or teriyaki sauce.

Fresh Spring Rolls with Shrimp

Then dig in and enjoy.

Shrimp Spring Rolls

Thank you so much for stopping by CCC!

More Appetizer Recipes You May Like:

Pan-Fried Pork Chinese Dumplings

Tempura Shrimp with Honey Mustard Dipping Sauce

Mini Shrimp Tostadas with Guacamole

Turkey Egg Rolls

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Fresh Spring Rolls Shrimp
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Print Recipe

Fresh Spring Rolls with Shrimp

Just because is a great reason to make this scrumptious spring roll.

Course Appetizer, Lunch, Main Course
Cuisine Chinese
Keyword Fresh Spring Rolls, Spring Rolls, Summer Rolls
Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 4 (Makes 12 Fresh Spring Rolls)

Ingredients

For the Noodles:

  • 2 ounces uncooked bean thread noodles
  • Water

For the Fresh Spring Rolls:

  • 12 large cooked shrimp (peeled) cut in half lengthwise
  • 2 cups cooked bean thread noodles
  • 2 to 3 medium size carrots thinly slice into 4-inch strips
  • ½ hothouse cucumber (or 1 regular cucumber, peeled) thinly slice into 4-inch strips
  • 3 green onions thinly slice into 4-inch strips
  • 12 package (12 ounces) spring roll wrappers
  • 1 bunch green leaf lettuce
  • 2 cups fresh bean sprouts
  • 1 bunch cilantro brown ends cut off

Instructions

For the Noodles:

  1. In a medium size pan, bring water to a boil.  To the pan add the bean thread noodles. 

  2. Stir the noodles up a little and cook for 5 minutes or until the noodles are soft, slippery, and translucent. 

  3. When the noodles are done, rinse them in cold water. Set aside.

For the Fresh Spring Rolls:

  1. For the Wrapper - In a large shallow bowl, add hot water (hot tap water should be fine). 

  2. Put the entire spring roll wrapper in the hot water for 20 seconds or until it starts to get soft. 

  3. Gently remove the wrapper from the water and lay it flat on to a plate or cutting board. 
  4. Set out all of the other ingredients by the spring roll wrapper. If the noodles are sticky, give them a quick rinse.

  5. Filling the Wrappers - On the wrapper, lay a piece of lettuce just under the top (closest to you) center of the wrapper. 

  6. Then top the lettuce with small portions of bean thread noodles, cucumbers, bean sprouts, cilantro sprigs, and green onion.  Put the carrot on last so it will show through the wrapper after rolling it.

  7. Rolling the Wrappers - Gently roll the wrapper once over the vegetables (just one roll as tightly as possible). 

  8. Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and just under the first roll.
  9. Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (this will be a “window” that will show off the pretty colors of the shrimp after rolling it). 
  10. Next fold over one side of the wrapper inwards about 1 inch. Then fold over the other side of the wrapper inwards about 1 inch.

  11. Continue rolling the wrapper to form the fresh spring roll.  Repeat this process for the remaining spring rolls.

  12. The fresh spring rolls can be served whole or cut diagonally. 

  13. Serve with peanut sauce, soy sauce or teriyaki sauce.

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15 Comments

  1. Made these this week. Used left over chicken, but they’re so fresh and healthy! Thanks for the inspiration, as always!

    • Hi Amber, that’s great. So glad you like these and you’re right, they are so fresh and healthy! Thank you for letting me know. Have a nice rest of the weekend!

  2. Great recipe I have been looking for spring rolls I think I’ll add mint to the spring rolls as well. Thanks

    • Hi There, mint sounds like a great idea. I’ll actually have to try that too next time I make these. Thank you for stopping by!

  3. These are just gorgeous! And I love your step by step…great post!

  4. I love spring rolls. These look so good!

  5. What a fabulous tutorial Nancy. I love shrimp spring rolls and pairing it with peanut butter sauce sounds just perfect.

  6. These do make for one of the healthiest appetizers around, not to mention delicious. I love the crunch of all those raw veggies with the peanut sauce-yum! Also, this is an excellent tutorial. Well done. I hope you are enjoying the weekend!

  7. All your photos are amazing!!! Thank you for the nice comments on my site. Cheers, Tara

  8. As always, your spring rolls – and pretty much anything else you make – is pure art! Stunning and delicious as always!