Shrimp Spring Onions

  • Prep Time
    25-30 minutes
  • Cook Time
    35-40 minutes
  • Serving
  • Ready In
    50-55 minutes

These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light summer lunch or dinner with homemade Peanut Dipping Sauce, Chilli Garlic Sauce and Homemade Rice Paper


Peanut Dipping Sauce:

  • Depending on how you are serving your shrimp, you can leave the shells on or off. I peel and devein first and keep the shells for the shrimp boil.



Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat. Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.


Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.


Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.


Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro.


Assemble spring rolls One at a Time. Fill veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs. Add shrimp on the second half, placing the shrimp cut-side up.


Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside. To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.


How to Make Peanut Dipping Sauce: In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.


Serve chilli garlic sauce and peanut sauce and Enjoy!!

Recipe Reviews

  • silva palomar

    wow healthy food!

  • Shirley Zielinski

    Looks good. I am allergic to shrimp, so I would not make this. Can it be made with anything other than shrimp?

    • Jayne Crabdree

      I’ve had them with all veggies and they’re very, very good. I’ve also seen them offered with Pork, but I’ve never made that version. 🙂

  • Sandra Chisler

    I love this recipe

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