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Travel-inspired Recipes

Vietnamese Shrimp Spring Rolls

Shelled and deveined shrimps are mixed with cilantro and seasoned, enveloped in spring rolls wrappers, fried and served with Vietnamese dipping sauce.

Vietnamese Shrimp Spring Rolls and Dipping Sauce

Yes, the first dish we cooked at the cooking school in Vietnam, we already cooked at home less than 24 hours after flying back from Saigon. Well, Alex did the cooking; I did the photographing.

Unfortunately, we couldn’t get all the herbs that traditionally go with Vietnamese shrimp spring rolls. We had to content ourselves with mustard leaves, lettuce, basil and mint.

How to Season Vietnamese Shrimp Spring Rolls Filling
It starts with shelled and deveined shrimps and torn cilantro. Place them in a bowl, add the seasonings and toss well.
How to Wrap Vietnamese Shrimp Spring Rolls
Take a shrimp and a few sprigs of cilantro and wrap in spring roll wrappers. Not Vietnamese rice paper but ordinary spring roll wrappers made from wheat flour.
Then, fry the spring rolls in batches until golden and crisp.

Not so complicated, right? Here’s the recipe including the recipe for the dipping sauce.

Vietnamese Shrimp Spring Rolls with Dipping Sauce

Vietnamese Shrimp Spring Rolls

Print Pin
Course: Appetizer
Cuisine: Vietnamese
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Connie Veneracion


For the dipping sauce

  • 4 tablespoons fish sauce
  • 4 tablespoons calamansi juice (or lime or lemon juice)
  • 4 tablespoons white sugar
  • 4 generous pinches chopped garlic
  • 4 generous pinches chopped chilies

For the spring rolls

  • 20 medium to large shrimps
  • 1 handful fresh cilantro
  • 4 tablespoons calamansi juice (or lime or lemon juice)
  • 4 tablespoons fish sauce
  • 2 tablespoons white sugar
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon chopped chilies
  • 20 small spring roll wrappers (or 10 wrappers cut into halves)
  • cooking oil for deep frying

To serve

  • mustard leaves
  • lettuce leaves
  • Thai basil
  • mint leaves (we used spearmint)


Make the dipping sauce

  • In a bowl, mix together all the ingredients until the sugar is fully dissolved. Stir in 4 tablespoons water. Set aside to infuse.

Make the spring rolls

  • Shell and devein the shrimps; leave the tails on.
  • Cut off the root ends of the cilantro and discard (you may use them for some other recipe but not for this one). Roughly chop the cilantro and add place in a mixing bowl with the cleaned shrimps.
  • Add the calamansi juice, fish sauce, sugar, garlic and chilies to the shrimps and cilantro. Mix thoroughly.
  • Take a piece of spring wrapper and lay flat. Place a shrimp on top; allow the tail to protrude on one side. Top with a few sprigs of cilantro.
  • Wet the edges of wrapper. Fold the edge nearest you over the filling. Fold in the side opposite the tail then roll until the filling is fully enclosed. Repeat with the rest of the filling and wrappers.
  • Heat enough cooking oil to reach a depth of about two inches.
  • Fry the spring rolls, in batches if your frying pan is on the small side, until golden and crisp. Drain on paper towels.

Serve the shrimp spring rolls

  • Arrange the fried shrimp spring rolls on one side of a serving platter. Pile on the mustard leaves, lettuce, Thai basil and mint on the other side.
  • Serve the shrimp spring rolls and vegetables with the dipping sauce.


Here’s how to enjoy your spring rolls.
How to Eat Vietnamese Shrimp Spring Rolls Correctly
Lay a mustard or lettuce leaf (or both) flat, pile on some basil and mint then place a spring roll on top. Roll up, dip in the sauce and take a bite. Enjoy!
Make Vietnamese Shrimp Spring Rolls at Home!
Written By

I travel to eat, drink and learn new cuisines. Between trips, I write travel stories and share travel-inspired recipes. That is my idea of retirement with purpose.

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