Thai Shrimp Spring Rolls

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Thia Shrimp Spring Rolls – A healthier alternative to your favorite take-out dish

Thai Shrimp Spring Rolls are a delicious and healthier alternative to your favorite take-out dish. These tasty rolls are packed with flavor and nutrition and are made with fresh ingredients like shrimp, cabbage, carrots, and herbs. They’re easy to make and can also be made vegetarian with tofu for those who prefer a meatless meal. Whether you’re looking for a quick appetizer or a unique main course, Thai Shrimp Spring Rolls are sure to be a hit! Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.

Thai Spring Rolls have a long history in Southeast Asia. They are believed to have originated from China, where the original version was made with pork or beef. Over time, this recipe has evolved and adapted to other cultures, such as Thai cuisine. These go very well with some tasty Thai Crack Sauce.

The Thai version of this popular appetizer is typically filled with shrimp, chopped carrots, cabbage, and bean sprouts, as well as other herbs and spices. It is then wrapped in a rice paper wrapper and deep-fried or steamed.

These spring rolls are often served as part of a meal or as an appetizer at restaurants. They can also be enjoyed as an accompaniment to Thai-style noodles or soups. As with most dishes, the ingredients used in the spring rolls vary from region to region and even from restaurant to restaurant.

The flavor of Thai Shrimp Spring Rolls is unique and delicious. The combination of savory shrimp and vegetables, along with the crunchy wrapper, creates a dish that is both flavorful and satisfying. This healthier alternative to your favorite take-out dish is sure to be a hit with all your family and friends!

These Thai Shrimp Spring Rolls go very well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).


Thai Shrimp Spring Rolls

Thai Shrimp Spring Rolls

This is a wonderful recipe for Thai Shrimp Spring Rolls.

  • Author: Alton Brown
  • Prep Time: :52
  • Cook Time: :11
  • Total Time: 1:03
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Stove Top


Units Scale
  • 5 ounces thin rice stick noodles
  • 2 tablespoons soy sauce, divided
  • 1 pound unpeeled large shrimp
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon sambal chili paste
  • 2 teaspoons sugar
  • 1 large cucumber, unpeeled, seeded, and cut into matchsticks
  • 1 large carrot, peeled and grated
  • 3/4 cup fresh cilantro, chopped
  • 3/4 cup fresh mint, chopped
  • 12 (8 1/2-inch) round rice paper wrappers
  • 12 leaves Bibb, Boston, or other soft lettuce
  • Soy Ginger Dipping Sauce, recipe follows

Soy Ginger Dipping Sauce


  1. Soak the rice stick noodles in enough hot water to cover by 1 inch for 15 minutes.
  2. Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
  3. Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
  4. Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, sambal chili paste, and sugar together in a medium mixing bowl.
  5. Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
  6. Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
  7. Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
  8. Fill a pie dish with warm water. Dip 1 rice paper wrappers into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
  9. Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.

Soy Ginger Dipping Sauce

  1. Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.


  • Serving Size: 4
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