Shrimp summer rolls

These shrimp summer rolls are fresh, light, and packed with crisp vegetables, herbs, and tender shrimp wrapped in soft rice paper. Serve them with creamy Vietnamese peanut sauce or tangy nuoc cham for a simple, refreshing meal.

If you’ve ever struggled with rice paper tearing, sticking, or turning too soft, this recipe walks you through exactly how to handle it—from how long to dip the wrapper to how to layer the fillings so the rolls stay tight, neat, and easy to wrap.

Main Ingredient Notes

For the shrimp summer rolls

• Rice paper: Use 9-inch round rice paper sheets (for Vietnamese rice paper rolls). Look for ones that are thin but sturdy—these soften quickly and are easier to roll without tearing. If you’re new to working with rice paper, see my guide on How to Use Rice Paper.
• Shrimp: Medium shrimp (about 26–30 per pound), peeled and deveined, works best. They’re easy to slice in half and fit neatly into the rolls for that classic look.
• Rice vermicelli noodles (bun noodles): These soft, round rice noodles are commonly labeled “bun.” Rinse well after cooking to remove excess starch so they don’t become overly sticky.
• Vegetables: Cucumber and carrot add crunch and freshness. Slice them thin and evenly so they don’t poke through the wrapper.
• Garlic chives: A traditional ingredient that adds aroma and structure. You can substitute with regular chives if needed.
• Fresh herbs: Thai basil, mint, and cilantro give the rolls their signature flavor. Use tender leaves only and remove tough stems.
• Butter lettuce: Acts as a soft inner layer to hold everything together and help manage moisture inside the roll.

Dipping sauces

• Vietnamese peanut sauce: Creamy, savory, and slightly sweet—perfect for a richer dip.
• Nuoc cham (Vietnamese dipping sauce): Light, tangy, sweet, and salty with a bit of heat.

How to Make Shrimp Summer Rolls (without tearing or sticking)

Step 1 — Prep all ingredients first

Before you start wrapping, get everything prepped and ready to go. This keeps the process smooth and prevents the rice paper from drying out while you work.

1. Poach the shrimp: Bring a pot of water to a boil, then turn off the heat. Add the shrimp right away, making sure the water is about 2 inches above them. Let them sit for about 5 minutes, until just cooked through with a pale white center. I find this is the best method—it keeps the shrimp tender without turning rubbery.
2. Slice the shrimp: Once cool, slice each shrimp in half lengthwise to create thin, flat pieces. Keeping them flat helps the rolls stay compact and prevents tearing. This is how traditional Vietnamese rolls are prepared—it’s about structure, not cutting corners.
3. Cook the noodles: Prepare the rice vermicelli according to the package instructions. Drain, rinse under cold water, and shake off excess moisture. Lightly toss with a bit of oil to reduce sticking. They may still clump—that’s normal. If they feel too long, you can snip them once or twice with kitchen shears.
4. Prep the vegetables: Julienne the cucumbers and carrots into thin, even matchsticks, keeping them roughly the same length. A julienne peeler works best. If cutting by hand, avoid thick or sharp edges—they can poke through and tear the wrapper.
5. Prep the herbs and lettuce: Remove tough stems and keep only the tender leafy parts. For lettuce, snap off thicker stem sections. Soft, flexible leaves make wrapping easier and help prevent tearing.

Step 2 — Set up your rolling station

Before dipping the rice paper, set up everything within reach. Once the wrappers are softened, you’ll need to move quickly.

1. Prepare your setup: You’ll need a large bowl of room temperature water, rice paper sheets, all your prepped ingredients, a large plate for finished rolls, and a clean work surface—like a silicone mat to prevent sticking.
2. Organize ingredients in order: Arrange everything in the order you’ll use—lettuce, noodles, vegetables, herbs, then shrimp. I like to line them up so I don’t have to stop and think while assembling.
3. Keep a damp towel ready: Have a lightly moistened paper towel nearby to cover finished rolls. This keeps them from drying out and sticking together as you continue rolling.

Step 3 — Dip the rice paper (how to soften rice paper correctly)

Fill a large bowl with room temperature water. Working with one sheet at a time, slide the rice paper into the water and gently rotate it for about 5–6 seconds.

1. Don’t over-soak: The wrapper should still feel slightly firm when you take it out. It will continue to soften as you build the roll.
2. Look for this texture: It should be flexible but not floppy. If it already feels very soft in the water, it’s likely over-soaked and will tear more easily.
3. Work quickly: Transfer the wrapper to your work surface right away after dipping. Letting it sit too long before filling can make it sticky and harder to handle.

Step 4 — Layer the fillings (order + placement matters)

Place the softened rice paper on your work surface, smooth side down, and build the roll from the bottom up, keeping everything flat and in the right zones.

1. Start with lettuce: Place a piece of butter lettuce on the lower half of the wrapper. It acts as a barrier to hold the noodles and vegetables together and helps absorb excess moisture so the rice paper doesn’t get soggy or tear.
2. Add noodles, vegetables, and herbs (inside the lettuce): Layer a small amount of noodles, then cucumbers and carrots, followed by basil, mint, and cilantro—all tucked neatly inside the lettuce. Keep everything aligned and not poking out so the roll stays compact and easier to wrap.
3. Place garlic chives (outside the lettuce): Lay a few garlic chives horizontally on top of the lettuce bundle. This placement helps keep the structure tight and gives the roll a clean, traditional look.
4. Finish with shrimp: Place 3 shrimp halves (pink side down) above the chives, closer to the top third of the wrapper so they show on the outside once rolled.

Step 5 — Roll and seal

Once everything is layered, roll the wrapper gently but firmly to seal it into a compact roll.

1. Fold from the bottom up: Lift the bottom edge of the rice paper up and over the filling to cover the lettuce, noodles, and herbs—stopping around the chive area (before reaching the shrimp). This first fold tucks the base tightly without disturbing the top layer.
2. Fold in the sides: Bring the left and right sides inward to enclose the filling. Keep the sides straight and snug so the roll holds its shape.
3. Roll forward to seal: Continue rolling away from you until you reach and pass the shrimp layer, keeping gentle tension as you go. The rice paper will stick to itself and seal the roll.

Step 6 — Keep the rolls fresh

As you finish rolling, place the rolls on a large plate with a little space between each one so they don’t stick together. If needed, you can lightly grease the plate or tray to prevent sticking on the bottom.

1. Cover with a damp towel: Lightly cover the rolls with a moistened paper towel as you work. This keeps the rice paper soft and prevents it from drying out.
2. Use multiple trays instead of stacking: If you’re making a large batch, use a second plate or sheet pan instead of stacking the rolls on top of each other. Stacking can easily cause sticking and tearing, so it’s safer to keep them in a single layer.

Make ahead and storage

• Make ahead: You can poach the shrimp up to 2 days in advance and prepare the dipping sauces 3–4 days ahead. Store everything separately and assemble the rolls fresh for the best texture.
• Storage: If you have leftover rolls, place them in an airtight container with lightly moistened paper towels between layers to prevent sticking and drying out.
• To soften after refrigeration: If the rolls firm up in the fridge, cover them with a lightly moistened paper towel and microwave on medium for 20–30 seconds until softened.

What to serve with Vietnamese summer rolls

These Vietnamese fresh spring rolls pair well with light, flavorful dishes for a balanced meal or party spread.

• Add a protein: Serve with crispy Vietnamese fish sauce wings, Vietnamese grilled chicken drumsticks, or a bowl of brisket pho for something more filling.
• Make it a Vietnamese-style spread: Pair with banh xeo or Vietnamese pizza on rice paper for a fun mix of textures.
• Finish with something sweet: Mango sago or Vietnamese iced coffee with coconut milk are perfect to round out the meal.

FAQs

More rice paper recipes to try next

If you enjoy using rice paper, here are a few more easy and delicious rice paper recipes to try:

• Rice Paper Dumplings – pan-seared or air fried until crispy with a juicy center. This is one of the most popular recipes on the blog for a reason.
• Rice Paper Egg Rolls – a lighter take on egg rolls with a crisp bite and a simple egg roll dipping sauce on the side.
• Rice Paper Noodles – soft, chewy noodles tossed in a savory garlic sauce.
• Crispy Spring Roll in a Bowl – all the fresh, crunchy flavors you love, plus crispy rice paper bits, no wrapping needed.