Shrimp and Chive Spring Rolls

Simple and fresh, these spring rolls are easy to make and healthy too.

Shrimp and Chive Spring Rolls 

Print This Recipe Total time Yield 12Published

makes 12


  • 2 pound small shrimp, peeled and deveined
  • 3 ounce rice vermicelli
  • .75 cup fresh lime juice
  • 2 tablespoon sesame oil
  • ¼ teaspoon kosher salt
  • 12 (8 ½‑inch) rice-paper wrappers
  • ½ seedless cucumber, julienned
  • 1 bunch fresh chives, trimmed and cut to size
  • ¼ cup asian fish sauce
  • ¼ cup rice vinegar
  • 2 teaspoon sugar
  • 1 hot chili pepper, thinly sliced
  • 1 head lettuce
  • 1 bunch fresh mint
  • 1 bunch fresh cilantro


Bring a large pot of water to a boil. Reduce to simmer. Add the cleaned shrimp; poach until pink, about 2 minutes, depending on size. Using a slotted spoon remove the shrimp to a bowl and cover with under cool water to stop the cooking. Drain. Slice 18 shrimp in halve length wise. Set aside.

Return the water to a boil. Add vermicelli and cook, stirring often until softened, about 2 minutes. Remove from heat and drain the noodles. Transfer them to a large bowl and toss with ¼ cup lime juice, sesame oil, and salt. Set aside.

Using a shallow bowl or pie plate filled with warm water dip a rice-paper wrapper in the water for about 5 seconds. The wrapper become slightly pliable, but remain mostly hard. It will soften further outside of the water. Let the excess water drip off and slay the wrapper onto a work surface. Lay about ¼ cup of vermicelli centered onto the bottom third of the wrapper forming it into a log shape about 3‑inches long. Top with 3 of the uncut shrimp and a small amount of cucumber. Fold both sides over the pile meeting the ends in the center. Fold the bottom flap over the pile.

Working from the bottom, carefully and as tightly as possible, but maintaining a neat uniform shape roll the wrapper ½ turn so that the vermicelli is facing up. Place 3 shrimp halves, cut side up, in a neat line just above the the pile of rolled ingredients top with 3 or 4 pieces of chive. Continue to roll so that the shrimp and chives are enclosed but visible through the rice-paper wrapper. You may let some of the chives hang over on edge if you like or neatly trim them. Place the finished roll on a plate and cover with a damp paper towel. Repeat the process 11 more times.

Serve them with lettuce leaves as a wrapper with a few mint and cilantro leaves tossed on top.