Vietnamese Shrimp Spring Rolls

This meal is amazing on so many levels: easy, cheap, and makes enough for lunch the next day. My approach with dinner has always been the same: simple, quick, and cheap. If you love fresh Vietnamese shrimp spring rolls from the restaurant – you’re in luck. This recipe tastes just like the real thing. The beauty? You can customize it however way you want to.

The below version is a good base, but feel free to stuff the roll however way you wish. The best part? It’s so affordable.

Some money-saving tips:

  • Try to buy frozen cooked shrimp when it’s on sale. They always go on sale at some point. I never buy meat or seafood unless it’s marked down.
  • Try to eat the leftovers the next day. After that, the rice paper gets very tough.
  • You will likely have leftover fresh herbs and veggie stuffings. Try to either meal plan to use these for another meal in the same week, or make the rolls again a few days later.

Vietnamese Shrimp Spring Rolls

Makes 9 rolls

Ingredients – $17.37

  • 400 g (20-31 pieces) cooked, frozen shrimp – $9.99
  •  18 fresh basil leaves – $1.42 (1 package of 100 g of Vietnamese basil)
  • 10 leafy stems of fresh cilantro – $0.99 (1 bunch)
  • 9 rice-paper sheets – $3.29 (a package of 30)
  • 1 bundle of vermicelli – $0.99 (400 g – 3 bundles)
  • half a cucumber – $0.69 (1 cucumber)

Peanut Sauce – mix everything in no particular order

  • 3/4 creamy peanut butter
  • 1/3 cup water
  • 3 tablespoon hoisin sauce
  • 2 tablespoon lime juice
  • 4 1/2 teaspoon soy sauce
  • 1 tablespoon brown sugar….the recipe called for white…but we used brown
  • 1/2 cup light coconut milk
  • 2 1/4 teaspoon chile-garlic paste
  • 1 medium garlic
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon red pepper flakes


Prepare Roll Stuffings

  1. Cook vermicelli as instructed on the package, set aside.
  2. Fill a large bowl with warm water, set aside.
  3. Slice cucumber into thin slices, set aside.
  4. Arrange vermicelli, warm water and rice paper wraps, veggies and herbs within reach for easy assembly.

Stuff the Roll

  1. Dip a sheet of rice paper into the warm water for 5 seconds. Flip over and dip for another 5 seconds.
  2. Place wet sheet flat on a clean surface. I use a large cutting board.
  3. Arrange 2 basil leaves on a slant in the centre.
  4. Arrange 3 shrimp across the basil leaves, facing the same way.
  5. Place small amount of vermicelli beneath the shrimp.
  6. Place cucumber and cilantro on top of vermicelli.
  7. Fold left side over left-most shrimp. Repeat on the right side.
  8. Lift the bottom edge of the wrap and pull over the vermicelli/cucumber/cilantro pile.
  9. Tuck the bottom edge of wrap beneath the pile and begin rolling upwards.
  10. Continue rolling until everything is tucked securely inside.
  11. Set aside complete roll on a plate.

Processed with VSCO with a4 presetThese look so pretty when they’re done! The shrimp and basil are visible beneath the rice-paper wrap. Everything holds together very well.

Some variations I want to try will be to add lettuce leaves, carrots, and kimchi. A lot of recipes have mint as an ingredient, which I’m not a fan of, so I left it out in my version. I’m sure many will do the same for the cilantro and basil.



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