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Vietnamese Spring Rolls with Shrimp

    Fresh Rolls - The Lemon Bowl

    Vietnamese food is one of my absolute favorite cuisines. Whenever I cook Vietnamese food at home, I try my best to channel Mr. Lee whose restaurant my family frequented most Sunday nights of my childhood. There are two key distinctions to Vietnamese food (similar to Thai food):

    1. An emphasis on fresh herbs including cilantro, basil and mint. Whether you’re making fresh rolls like I’m demonstrating today or preparing a beef noodle soup – the key is to incorporate fresh herbs. My husband loves to call the delicious platter of herbs that come with your dish “a small forest.” He has a point.

    2. Spicy, Salty, Sour, Sweet. As with most Asian cuisines, you must incorporate the 4 S’s into any dish. It is quite simple – pick one ingredient in each category and you are on your way to a flavor explosion:

    Spicy: chili garlic paste, sriracha sauce
    Salty: fish sauce, soy sauce, salt
    Sour: lime juice, rice vinegar, lemon juice
    Sweet: brown sugar, white sugar, honey

    If you’ve never made fresh rolls at home – I urge you to give it a shot. Don’t worry about making your rolls perfectly tight and secure. With a little practice, you will be well on your way to a tiny delicious fresh roll that Mr. Lee would be proud to serve.

    Your taste buds are waiting.

    Vietnamese Spring Rolls with Shrimp

    Vietnamese Spring Rolls with Shrimp

    5 stars
    If you’ve never made fresh rolls at home – I urge you to give it a shot.  
    PREP: 20 mins
    TOTAL: 20 mins
    Servings: 4


    • 12 rice paper wrappers
    • 3 oz vermicelli rice noodles
    • 18 medium shrimp (cooked,peeled and deveined)
    • ½ c carrots (shredded)
    • ½ c cucumber (thinly sliced)
    • 12 sprigs cilantro
    • 12-24 leaves mint

    Dipping Sauce


    • Bring a large kettle of water to boil – about 8 cups.
    • Prepare dipping sauce by combining all ingredients (soy sauce through chili garlic paste) in a small bowl.
    • Cover with plastic wrap and refrigerate while you prepare fresh rolls.
    • To prepare shrimp, remove tail and slice in half horizontally. (This allows you to fill the rolls with 3 pieces of shrimp without making the rolls too thick.)
    • When water comes to a boil, place vermicelli noodles in a glass bowl and cover with boiling water. Let sit for 5 minutes then drain with cool water.
    • Place carrots, cucumbers, shrimp and herbs in small bowls – creating an assembly line. The easiest way to soften the rice rolls is to place boiling water in a shallow pie or cake pan.
    • When all of your ingredients are ready to go, soften one rice paper sheet at a time and place on a plate.
    • Working from the center of the roll, fill with cilantro, noodles, carrots, shrimp, cucumber and mint.
    • Fold the bottom over the top, tuck in each side, then continue rolling until tightly closed.
    • Place on a platter and continue rolling remaining 11 sheets.
    • Serve with dipping sauce on the side.


    Calories: 226kcalCarbohydrates: 44.2gProtein: 10.8gFat: 0.9gSaturated Fat: 0.3gCholesterol: 43mgFiber: 1.9g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. When I originally commented I seem to have clicked the -Notify me when new comments are added-
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      1. I’ve done that and it’s the worst!! The next time you get the email, there should be an option at the bottom to unsubscribe. ;) So sorry about that – please comment again one day! Just don’t click that button – haha.

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