Jump to Recipe

Shrimp Summer Rolls are fresh, vibrant, and feel like sunshine wrapped in rice paper. They’re surprisingly simple to make and incredibly versatile for dipping. These translucent rolls are a perfect light meal or impressive appetizer.

Why You’ll Love This Shrimp Summer Rolls

Refreshingly light: Crisp, cool ingredients in a delicate rice paper shell.
Endless customization: Easily swap proteins, herbs, or veggies.
Absolutely stunning: Transparent wrapper showcases colorful fillings.
Quick assembly: A platter comes together in under 30 minutes.

Ingredients & Tools

12 medium rice paper wrappers (22 cm diameter)
24 medium cooked shrimp, peeled and halved lengthwise
100 g rice vermicelli noodles
1 large carrot, julienned
1 medium cucumber, julienned
1 small red bell pepper, thinly sliced
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup butter lettuce or green leaf lettuce, torn
2 green onions, thinly sliced

Tools: A large, shallow bowl or pie plate for warm water, a clean kitchen towel or cutting board for rolling, a sharp knife.

Notes: Use the freshest herbs and vegetables you can find. Don’t skip the fresh herbs; they provide that essential, aromatic punch.

Nutrition (per serving)

Calories:	145 kcal
Protein:	9 g
Fat:	1 g
Carbs:	26 g
Fiber:	2 g

Serves: 4 | Prep Time: 25 minutes | Cook Time: 5 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Have your mise en place ready. This is a French term for “everything in its place,” and it’s crucial here. Once you start rolling, the process moves quickly. Arrange all your fillings in small bowls or on a platter within easy reach.
Don’t overcook the vermicelli. Rice noodles can go from perfectly tender to mushy in seconds. Follow the package directions, but usually, a 3-5 minute soak in hot water is all they need. Rinse them under cold water immediately to stop the cooking process.
Use warm, not hot, water for the rice paper. Hot water can make the wrappers too soft and sticky, causing them to tear. Warm tap water is perfect—it softens them just enough to be flexible but still sturdy for rolling.
Pat your ingredients dry. Excess moisture is the enemy of a tight roll. Gently pat your shrimp, vegetables, and herbs with a paper towel after washing. This helps the rice paper adhere better and prevents a soggy texture.

How to Make Shrimp Summer Rolls

Step 1: Prepare your fillings. Start by cooking the rice vermicelli according to the package instructions—this usually involves pouring boiling water over them and letting them sit for a few minutes until tender. Drain them well and rinse with cold water to cool them down completely. While the noodles are resting, prepare all your vegetables. Julienne the carrot and cucumber into thin matchsticks, thinly slice the bell pepper and green onions, and wash and dry your herbs and lettuce. Have your cooked shrimp ready, making sure they are patted dry and halved lengthwise.

Step 2: Soften the rice paper wrappers. Fill a large, shallow bowl or a pie plate with warm water. Working with one wrapper at a time, fully submerge it in the water for about 10-15 seconds. You’ll notice it start to soften and become pliable. Don’t leave it in too long, or it will become too fragile to handle. Carefully lift it out and lay it flat on a clean, damp kitchen towel or a silicone mat. It will continue to soften as it sits for another 20-30 seconds, becoming the perfect texture for rolling.

Step 3: Arrange the fillings on the wrapper. Once your rice paper is soft and tacky, it’s time to build your roll. Place a small handful of lettuce leaves just below the center of the circle. This creates a protective base layer. On top of the lettuce, arrange a small bundle of rice noodles, a few strips of carrot, cucumber, and bell pepper. Add a generous pinch of cilantro and mint leaves. Finally, place 4 shrimp halves (so 2 whole shrimp, halved) in a row, cut-side up, on top of the veggies. The pink shrimp should be facing down so they’ll be visible through the top of the finished roll.

Step 4: Fold and roll tightly. Gently fold the bottom edge of the rice paper up and over the fillings, tucking it in snugly. Then, fold the left and right sides inward, like you’re making a burrito. Now, roll the entire bundle upwards firmly but gently, keeping the tension even. The rice paper is sticky, so it should seal itself. You’ll end up with a neat, cylindrical roll with the shrimp pattern visible on top. If your first one is a little loose, don’t worry—you’ll get the hang of it!

Step 5: Repeat and serve. Continue the process with the remaining wrappers and fillings. As you finish each roll, place it on a serving plate lined with a slightly damp paper towel to prevent them from sticking together. They are best enjoyed immediately, but you can cover them with a damp towel and plastic wrap for an hour or two in the fridge. Serve with your favorite dipping sauce—a classic peanut sauce or a simple mix of hoisin and Sriracha works wonderfully.

Storage & Freshness Guide

Fridge: Store in a single layer, covered with a damp paper towel and plastic wrap, for up to 4 hours.
Freezer: Not recommended; the texture of the rice paper becomes unpleasantly chewy.
Reviving: If they firm up, serve at room temperature; cannot be softened once made.

Serving Suggestions

Complementary Dishes

A simple green papaya salad — The sharp, tangy, and slightly spicy flavors of the salad cut through the freshness of the rolls beautifully, creating a perfect balance on the plate.
Grilled lemongrass chicken skewers — For a more substantial meal, these skewers add a smoky, aromatic element that complements the delicate shrimp without overpowering it.
Hot and sour soup — If you’re serving these as a starter, a light and brothy soup sets the stage with warm, comforting flavors that contrast the cool, crisp rolls.

Drinks

Iced jasmine tea — Its floral notes are a classic pairing with Southeast Asian flavors and it cleanses the palate between bites of the rich dipping sauce.
A crisp Sauvignon Blanc — The wine’s citrusy acidity and herbaceous notes mirror the fresh herbs in the rolls, making for a very sophisticated pairing.
Vietnamese iced coffee — The strong, sweet, and creamy coffee is a fantastic contrast, especially if you’re enjoying these for a light lunch or brunch.

Something Sweet

Mango with sticky rice — This is the quintessential dessert to follow summer rolls. The sweet, creamy mango and coconut-infused rice feel like a natural, satisfying conclusion.
Lychee sorbet — Incredibly light and refreshing, a scoop of lychee sorbet continues the theme of fresh, fruity flavors without being too heavy.
Coconut tapioca pearls — A cool, creamy pudding with a fun, chewy texture that feels like a little tropical vacation in a bowl.

Top Mistakes to Avoid

Over-soaking the rice paper. If you leave the wrapper in the water for too long, it becomes impossibly sticky and will likely tear as you try to roll it. A quick dip is all it needs—it will continue to soften on your work surface.
Overstuffing the rolls. It’s tempting to pack in as much filling as possible, but this is a surefire way to a busted summer roll. A little filling goes a long way. You want just enough to get a taste of everything in each bite without the wrapper splitting.
Using wet fillings. I’ve messed this up before too… if your shrimp, noodles, or veggies are dripping wet, the moisture will make the rice paper gummy and cause it to fall apart. Always pat everything dry thoroughly.
Rolling too loosely. A tight roll is a secure roll. When you fold the sides in and roll upwards, make sure you’re pulling the wrapper taut around the fillings. A loose roll will be floppy and difficult to dip.

Expert Tips

Tip: Double up on wrappers for beginners. If you’re new to rolling and worried about tears, use two rice paper wrappers per roll. Dip and layer them right on top of each other. This creates a much sturdier shell that’s more forgiving while you master the technique.
Tip: Add a layer of crunch. For an extra textural surprise, sprinkle some crushed, roasted peanuts or fried shallots over your fillings before you roll. The crunch contrasts wonderfully with the soft noodles and herbs.
Tip: Make a “glue” for stubborn wrappers. If a wrapper isn’t sealing properly, dip your finger in water and run it along the inner edge before the final roll. The extra moisture will activate the rice paper’s natural stickiness and act as a glue.
Tip: Keep them moist for later. If you need to make these ahead of time, place the finished rolls in a single layer on a plate, not touching. Cover them with a damp paper towel and then tightly with plastic wrap. This prevents them from drying out and becoming chewy in the fridge.

FAQs

Can I make Shrimp Summer Rolls ahead of time?
You can, but there’s a trick to it. They are truly best eaten within an hour or two of making them. If you need to prep them earlier, assemble them and store them in the fridge as described, but know that the rice paper will gradually firm up and become a bit chewier. I don’t recommend making them more than 4 hours in advance. A better strategy is to prep all your fillings and sauces ahead of time, then do the quick and fun rolling right before you plan to serve them.

My rice paper keeps tearing. What am I doing wrong?
This is almost always one of two things: you’re either soaking the wrapper for too long, making it too soft and delicate, or you’re being a bit too rough when handling it. Remember, it’s delicate! Handle it with care. Lift it from the water with your fingertips spread out to support its whole surface, and lay it down gently. Also, ensure your work surface isn’t rough—a smooth cutting board or a damp towel is ideal.

What’s a good vegetarian alternative to shrimp?
Tofu is a fantastic swap! Use extra-firm tofu, pressed to remove excess water, and then pan-fry it until golden and a little crispy. You could also use sliced avocado for creaminess, or even marinated and grilled king oyster mushrooms. The principle remains the same: a protein or hearty element, paired with all the fresh herbs and crunch.

Why are my finished rolls sticking together on the plate?
This happens because the rice paper is inherently sticky. The simple solution is to not let them touch! Arrange them in a single layer with a little space between each roll. If you must stack them, place a piece of parchment paper or a damp lettuce leaf between each layer to create a barrier.

Can I use a different dipping sauce?
Absolutely! While peanut sauce is a classic, feel free to get creative. A simple mix of hoisin sauce with a splash of lime juice and a sprinkle of crushed peanuts is delicious. For a lighter option, a nuoc cham (Vietnamese dipping sauce) made with fish sauce, lime, sugar, chili, and water is tangy and perfect. Even a sweet chili sauce straight from the bottle works great in a pinch.

Shrimp Summer Rolls

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, vietnamese

Servings 4

Total Time 30 minutes

Dark Mode

Keep Screen On

Learn how to make fresh and vibrant Shrimp Summer Rolls with this easy recipe. Perfect for a light meal or appetizer. Get the step-by-step guide now!

Ingredients

For the Ingredients & Tools

12 medium rice paper wrappers (22 cm diameter)
24 medium cooked shrimp (peeled and halved lengthwise)
100 g rice vermicelli noodles
1 large carrot (julienned)
1 medium cucumber (julienned)
1 small red bell pepper (thinly sliced)
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup butter lettuce or green leaf lettuce (torn)
2 green onions (thinly sliced)

Instructions

01
Prepare your fillings. Start by cooking the rice vermicelli according to the package instructions—this usually involves pouring boiling water over them and letting them sit for a few minutes until tender. Drain them well and rinse with cold water to cool them down completely. While the noodles are resting, prepare all your vegetables. Julienne the carrot and cucumber into thin matchsticks, thinly slice the bell pepper and green onions, and wash and dry your herbs and lettuce. Have your cooked shrimp ready, making sure they are patted dry and halved lengthwise.
02
Soften the rice paper wrappers. Fill a large, shallow bowl or a pie plate with warm water. Working with one wrapper at a time, fully submerge it in the water for about 10-15 seconds. You’ll notice it start to soften and become pliable. Don’t leave it in too long, or it will become too fragile to handle. Carefully lift it out and lay it flat on a clean, damp kitchen towel or a silicone mat. It will continue to soften as it sits for another 20-30 seconds, becoming the perfect texture for rolling.
03
Arrange the fillings on the wrapper. Once your rice paper is soft and tacky, it’s time to build your roll. Place a small handful of lettuce leaves just below the center of the circle. This creates a protective base layer. On top of the lettuce, arrange a small bundle of rice noodles, a few strips of carrot, cucumber, and bell pepper. Add a generous pinch of cilantro and mint leaves. Finally, place 4 shrimp halves (so 2 whole shrimp, halved) in a row, cut-side up, on top of the veggies. The pink shrimp should be facing down so they’ll be visible through the top of the finished roll.
04
Fold and roll tightly. Gently fold the bottom edge of the rice paper up and over the fillings, tucking it in snugly. Then, fold the left and right sides inward, like you’re making a burrito. Now, roll the entire bundle upwards firmly but gently, keeping the tension even. The rice paper is sticky, so it should seal itself. You’ll end up with a neat, cylindrical roll with the shrimp pattern visible on top. If your first one is a little loose, don’t worry—you’ll get the hang of it!
05
Repeat and serve. Continue the process with the remaining wrappers and fillings. As you finish each roll, place it on a serving plate lined with a slightly damp paper towel to prevent them from sticking together. They are best enjoyed immediately, but you can cover them with a damp towel and plastic wrap for an hour or two in the fridge. Serve with your favorite dipping sauce—a classic peanut sauce or a simple mix of hoisin and Sriracha works wonderfully.