Name: Shrimp Vietnamese Fried Spring Rolls Recipe
Prep time: 2 h 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Vietnamese
Ingredients: 50 g rice vermicelli (or mung bean vermicelli), dry weight; 450 g shrimp, peeled and chopped; 190 g carrots, grated; 30 g black mushrooms, sliced and rehydrated; 30 g shallots, minced; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 1 egg white; 1 tablespoon fish sauce; 1 tablespoon neutral vegetable oil; 1.5 teaspoons salt; 1 pinch white pepper; 1 teaspoon sugar; 1 liter vegetable oil (for deep frying); 250 ml lukewarm water; 2 teaspoons sugar; 20 dried rice paper sheets (bánh tráng); Lettuce leaves; Fresh Thai basil; Fresh cilantro; Nuoc cham dipping sauce

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If you have ever craved a crunchy, flavorful treat that bursts with fresh, vibrant ingredients, then this Shrimp Vietnamese Fried Spring Rolls Recipe is calling your name. These golden-crisp parcels are packed with juicy shrimp, fragrant herbs, and a delightful mix of textures that make every bite an absolute delight. Perfect as an appetizer or a main course, this recipe showcases the authentic tastes of Vietnam with a crispy exterior and a savory, satisfying filling that will have you coming back for more.

Ingredients You'll Need

A white bowl with gray triangular and line patterns holds a thin liquid layer with a golden-brown color. Floating on top are small white cubes, evenly spread, and green chopped herbs scattered throughout. Red chili flakes are sprinkled on the surface and edges, giving a speckled look. A single larger green leaf rests near the center, adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting this Shrimp Vietnamese Fried Spring Rolls Recipe just right is all about using simple, fresh, and well-balanced ingredients. Each element adds a crucial layer of flavor or texture, from the tender shrimp to the nutty rice vermicelli and the aromatic herbs that bring everything together beautifully.

50 g rice vermicelli (or mung bean vermicelli): Adds a light, chewy texture that perfectly complements the shrimp.

450 g shrimp, peeled and chopped: The star protein, providing sweetness and a satisfying bite.
190 g grated carrots: Brings natural sweetness and vibrant color to the filling.
30 g black mushrooms, sliced and rehydrated: Adds earthiness and a subtle umami punch.

30 g minced shallots: Delivers a mild, sweet onion flavor that enhances the overall taste.
1 clove minced garlic: Infuses a fragrant aroma and depth to the filling.
1 teaspoon grated ginger: Lends a fresh, zesty note that brightens up the mixture.

1 egg white: Acts as a natural binder to keep the filling together.
1 tablespoon fish sauce: Provides the perfect salty, savory backbone typical in Vietnamese cuisine.
1 tablespoon neutral vegetable oil: Keeps the filling moist and adds a slight richness.

1.5 teaspoon salt: Balances all the flavors beautifully.
1 pinch white pepper: Adds a subtle spice without overpowering the dish.
1 teaspoon sugar: Enhances and harmonizes the savory ingredients.
1 litre vegetable oil: For frying to golden perfection.
250 ml lukewarm water + 2 teaspoons sugar: For soaking the rice paper wrappers to make them pliable and promote browning during frying.
20 dried rice leaves (bánh tráng): The crispy, delicate wrapper that seals in the delicious filling.

Lettuce, Thai basil, cilantro: Fresh herbs to serve alongside, enhancing each bite.
Nuoc cham sauce: The quintessential Vietnamese dipping sauce to complete the experience.

How to Make Shrimp Vietnamese Fried Spring Rolls Recipe

Step 1: Prepare the Vermicelli and Filling

Start by soaking the rice vermicelli in lukewarm water for about 30 minutes until fully softened, then drain and cut into small 0.5 cm pieces. This ensures they mix well with the filling without being overwhelming. In a large bowl, combine the vermicelli with chopped shrimp, grated carrots, rehydrated black mushrooms, minced shallots, garlic, grated ginger, egg white, fish sauce, vegetable oil, salt, white pepper, and sugar. Mix everything thoroughly until all ingredients are evenly distributed. This blend creates a wonderful balance of flavors and textures that form the heart of your spring rolls.

Step 2: Prepare the Rice Paper Wrappers

In a shallow bowl, dissolve 2 teaspoons of sugar in 250 ml of lukewarm water. This sugary water is key to softening the rice leaves gently while also helping them achieve a beautiful golden color during frying. Briefly dip each dried rice leaf into the water for 5 to 10 seconds until just pliable but still firm. Be careful not to soak too long, or the wrapper might tear.

Step 3: Shape the Spring Rolls

Place about 40 grams of filling in a log shape on one side of the softened rice leaf. Then fold the edge of the wrapper tightly over the filling and roll forward to enclose it securely. Fold the sides of the wrapper toward the center as you roll to make a tight, compact spring roll without air bubbles. It’s this careful rolling technique that helps the spring rolls crisp uniformly while holding their filling snugly. Once wrapped, set them aside on a baking sheet and refrigerate for at least one hour to let the wrappers firm up and reduce moisture, which prevents oil splattering later.

Step 4: Fry to Perfect Crispness

Heat one litre of vegetable oil in a deep pan or wok to about 180°C (350°F). Fry the spring rolls in batches, turning occasionally until all sides are a gorgeous golden brown and crunchy, about 3 to 5 minutes per batch. Avoid overcrowding the pan—which can cause sogginess—and drain fried rolls on paper towels. That crispiness with the savory shrimp filling inside is what makes these spring rolls utterly irresistible.

How to Serve Shrimp Vietnamese Fried Spring Rolls Recipe

The image shows eight golden brown spring rolls arranged in two rows on large green cabbage leaves, which create a fresh bed underneath. The spring rolls have a crispy, slightly wrinkled texture with tiny bubbles on the surface. Behind the rolls, there is a glass bowl filled with a dark red dipping sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic way to serve these shrimp Vietnamese fried spring rolls is with fresh, crisp lettuce and a handful of fragrant Thai basil and cilantro. These herbs not only add a garden-fresh aroma but also a cool contrast to the warm, crispy rolls, creating a harmony of flavors and textures on your plate.

Side Dishes

Nuoc cham sauce is an absolute must-have alongside your spring rolls. This tangy, sweet, and slightly spicy dipping sauce elevates the dish by highlighting the flavors inside each roll. Consider pairing with light steamed jasmine rice or a refreshing cucumber salad to make the meal even more balanced and satisfying.

Creative Ways to Present

For an impressive presentation, try serving your shrimp Vietnamese fried spring rolls stacked neatly with small bowls of nuoc cham placed artistically around. You can also cut them diagonally and arrange them in a fan shape on a decorative platter lined with fresh greens, ready for sharing at any gathering or dinner party. The contrast in colors will captivate your guests even before the first bite.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover spring rolls, store them in an airtight container lined with paper towels to absorb moisture, then refrigerate for up to 2 days. This keeps the wrappers from getting soggy and preserves the fresh flavors inside.

Freezing

You can freeze raw spring rolls before frying by arranging them on a baking sheet in a single layer, freezing until solid, then transferring into a freezer bag for up to one month. When ready to enjoy, fry them directly from frozen—just add a minute or two to the frying time to ensure they cook through.

Reheating

To bring back that irresistible crispiness, reheat leftover fried spring rolls in a hot oven at 200°C (400°F) for about 8 to 10 minutes, flipping halfway through. Avoid microwaving, which makes the wrapper chewy and soggy instead of crunchy.

FAQs

Can I use other proteins instead of shrimp?

Absolutely! Chicken, pork, or even a mix of vegetables can be substituted to suit your taste. The key is to finely chop or mince the protein to blend well with the vermicelli and other ingredients.

Where can I find bánh tráng (rice paper) wrappers?

Most Asian grocery stores carry bánh tráng in the dried noodle or rice product aisle. You can also find them online. Be sure to get the round rice paper sheets for the best wrapping experience.

What is the best oil for frying these spring rolls?

Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work best. They produce the crispy texture you want without imparting unwanted flavors.

How do I avoid spring rolls falling apart while frying?

Properly rolling them tightly, removing excess moisture in the filling, and resting them in the refrigerator before frying will all help the rolls hold their shape and seal well during frying.

Can I make the filling in advance?

Yes, you can prepare the filling a day ahead. Store it covered in the refrigerator and mix gently before assembling the rolls to refresh the flavors.

Final Thoughts

I can’t recommend this Shrimp Vietnamese Fried Spring Rolls Recipe enough for anyone looking to impress family or friends with a dish bursting with authentic flavor and crunch. The joy of biting into a perfectly fried roll filled with savory shrimp and fresh veggies is simply unmatched. So roll up your sleeves, gather these beautiful ingredients, and create a memorable Vietnamese feast that will have everyone asking for seconds.

Shrimp Vietnamese Fried Spring Rolls Recipe

Ingredients You'll Need

How to Make Shrimp Vietnamese Fried Spring Rolls Recipe