You know those meals that just feel right in your hand? Crisp, cool, and packed with flavor in every single bite? That’s exactly the magic I’m always chasing in my kitchen. For years, I’ve been obsessed with perfecting fresh, hand-held food, and let me tell you, these Shrimp Pesto Spring Rolls are a total game-changer. I first threw this combo together for a last-minute summer potluck, desperate to use up some leftover pesto and herbs. The fusion of bright Italian basil pesto with the clean, crisp texture of a Vietnamese spring roll was a revelation. They were gone in minutes, and I’ve been tweaking the recipe ever since.
These rolls are my go-to when I want something that feels special but doesn’t require hours in the kitchen. They’re incredibly light yet satisfying, bursting with fresh herb flavor, and the best part? There’s no frying involved. From start to finish, you’re looking at about 25 minutes for a platter of stunning, restaurant-worthy appetizers or a perfect light lunch. Trust me, once you get the simple rolling technique down, you’ll be making these all season long.
Why You Will Love These Shrimp Pesto Spring Rolls
Okay, I’ll be honest—this recipe is a keeper for so many reasons. Once you try it, you’ll see exactly what I mean. Here’s why they’ve become a permanent star in my recipe rotation:
- They’re the definition of fresh & healthy. You get crunchy veggies, lean protein, and vibrant herbs in every single bite. It’s food that makes you feel amazing.
- They come together in a flash. Seriously, 25 minutes from fridge to plate. It’s the perfect “I need something impressive, stat!” solution.
- They look so fancy with zero fuss. The translucent rice paper showing all those colorful fillings inside? Always gets a “wow” from guests.
- They’re incredibly versatile. Serve them as a stunning appetizer, pack them for a picnic, or have a couple for a light, refreshing lunch. They work for everything.
Shrimp Pesto Spring Rolls Ingredients
Gathering everything before you start is the secret to a stress-free rolling session. You don’t want to be hunting for the mint while your rice paper is drying out! Here’s your shopping list for about 8 perfect rolls:
- 8 large shrimp, peeled and deveined
- 8 round rice paper wrappers (the standard 22cm / 8.5-inch diameter size is perfect)
- 1/2 cup prepared basil pesto (we’re using it straight from the jar—easy!)
- 1 cup shredded carrots (this is about 1 medium carrot, grated)
- 1 cup thinly sliced cucumber (I like to scrape out the seeds first so it’s less watery)
- 1 cup fresh butter lettuce or romaine leaves (something soft and pliable)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- A large bowl or pie dish of warm water for dipping the wrappers
Ingredient Notes & Swaps
One of the best things about these rolls is how adaptable they are. Don’t have shrimp? No problem! Cooked, shredded chicken works beautifully, and so does pan-seared firm tofu or even thin slices of leftover steak. For the lettuce, arugula or baby spinach are great swaps if that’s what you’ve got.
Now, the herbs. If you’re not a cilantro fan, just leave it out! Thai basil is an amazing addition or substitute for the sweet mint. For anyone with nut allergies, you can absolutely use a nut-free pesto made with seeds—it’ll still be delicious.
My one non-negotiable? The rice paper wrappers. You really can’t substitute wheat-based wrappers here; the magic is in that delicate, chewy, translucent texture you only get from rice paper. Trust me on this one!
Essential Equipment for Shrimp Pesto Spring Rolls
Honestly, you don’t need any fancy gadgets for these. I make them with the same few trusty tools every single time. Here’s what you’ll want to grab from your cabinets:
- A large, shallow dish or pie plate: This is your dipping station for the rice paper. Wide and shallow is key so the wrapper can get fully submerged.
- A damp cutting board or a clean, damp kitchen towel: Your work surface! The slight moisture keeps the soft rice paper from sticking as you assemble.
- A small pot: Just for a quick boil of the shrimp. A saucepan works perfectly.
- A sharp knife: For prepping your veggies and slicing the finished rolls cleanly in half.
- A damp paper towel or cloth: To drape over your stack of unused rice papers. They dry out and get brittle so fast if you leave them exposed!
How to Make Shrimp Pesto Spring Rolls: Step-by-Step Guide
Okay, here’s where the magic happens! Don’t let the idea of rolling these intimidate you—the first one might be a little loose, but by the second or third, you’ll be a pro. I promise. The key is to work confidently and not overthink it. Just follow these steps and you’ll have a beautiful platter in no time.
Step 1: Prepare Your Shrimp and Vegetables
First things first: get all your fillings ready to go. This is the single most important tip I can give you. Once you start handling that soft rice paper, you don’t want to be running to the fridge for something you forgot! Bring a small pot of water to a boil and cook your shrimp for just 2-3 minutes, until they turn pink and opaque. Drain them and let them cool completely—a hot shrimp will wilt your herbs and make the roll soggy. While they cool, shred your carrot, slice your cucumber, wash and dry your lettuce and herbs. Have everything laid out in little bowls or on a plate. This “mise en place” makes the whole process feel like a fun, organized assembly line.
Step 2: Soften the Rice Paper Wrappers
Now, fill your shallow dish with warm water. Not hot, not cold—just pleasantly warm. This temperature helps the wrapper soften quickly without getting too gummy. Take one rice paper wrapper and dip it completely into the water. I like to swirl it around gently for about 5 to 10 seconds. You’ll feel it start to soften. Pull it out when it’s still slightly firm in the center—it will continue to soften on your work surface. If you wait until it’s totally floppy in the water, it’ll be a torn, sticky mess. Lay it flat on your damp cutting board or towel.
Step 3: Assemble Your Shrimp Pesto Spring Roll
Working quickly, grab a lettuce leaf and place it in the center of the wrapper, but position it slightly towards the bottom third, closest to you. The lettuce acts like a little protective layer for the delicate wrapper. On top of the lettuce, add a small handful of carrots, a few cucumber slices, a few mint and cilantro leaves, and finally, one shrimp (I like to place it horizontally so you see a pretty pink curve when you cut the roll). Then, add about a teaspoon of pesto right on top. Don’t go overboard with the fillings! A common mistake is piling on too much, which makes rolling impossible.
Step 4: Fold and Roll Tightly
Here we go! Fold the left and right sides of the wrapper inward over the fillings. Then, take the bottom edge (the part closest to you) and fold it up and over the fillings, tucking it in snugly. Now, just roll it forward, away from you, keeping it nice and tight. Think of it like rolling a very delicate burrito. The tighter you roll, the better it will hold together when you pick it up. Don’t worry if the first one isn’t perfect—mine never are!
Step 5: Repeat and Serve
Place your finished roll on a serving plate and cover it loosely with that damp cloth or paper towel to keep it from drying out. Then, just repeat the process with the remaining wrappers and fillings. To serve, I love to slice them in half on a sharp diagonal—it shows off all those beautiful layers inside. And my biggest piece of advice? Eat them right away! They are at their absolute best when they’re freshly made, crisp, and cool.
My Top Tips for Perfect Shrimp Pesto Spring Rolls
After making these dozens of times (and yes, having a few messy fails along the way!), I’ve learned a few tricks that make all the difference between a good roll and a great one. These little habits are what turn the process from frustrating to fun.
- Warm water is your friend, hot water is your enemy. I use water that’s just warm to the touch. Hot water makes the rice paper too soft too fast, and it’ll tear the second you try to pick it up.
- Resist the urge to overstuff! It’s so tempting to pile in more fillings, but a modest amount is key to a tight, neat roll that holds together.
- Keep everything covered. Lay a damp paper towel over your stack of unused wrappers and your finished rolls. They dry out in a flash and become impossible to work with.
- A sharp knife is non-negotiable for slicing. A dull blade will crush and drag your beautiful roll instead of giving you that clean, professional cut.
- Mise en place is everything. I know I already said it, but it’s the golden rule! Have every single filling prepped and within arm’s reach before you even touch that first rice paper wrapper.
Serving and Storing Shrimp Pesto Spring Rolls
These rolls are such a showstopper on a plate, and honestly, I think half the fun is in the dipping. My go-to is a simple bowl of sweet chili sauce—the sweet-spicy kick is just perfect with the herbal pesto and shrimp. If I’m feeling fancy, I’ll thin out some leftover pesto with a squeeze of fresh lime juice and a tiny splash of water to make a herby, creamy dip. It’s so good!
Now, let’s talk storing. I’m not gonna lie—these are truly at their peak right after you make them. That crisp texture is everything. But if you absolutely must prep ahead, wrap each roll individually in a slightly damp paper towel, then snugly in plastic wrap. They’ll keep in the fridge for a few hours. They might get a little sticky, but they’ll still taste delicious. Just know that the magic is in that first, fresh bite!
Shrimp Pesto Spring Rolls Nutritional Information
I always like to have a general idea of what I’m eating, so I ran the numbers on these rolls for us. The nutritional info below is a rough estimate for one spring roll using the exact ingredients I listed. Just remember, it’s only an estimate! If you use a different brand of pesto, swap the protein, or add more veggies, your numbers will change. Think of it as a helpful guide, not a strict rule. The main thing is, you’re eating something packed with fresh, real ingredients, and that’s always a win in my book.
Your Shrimp Pesto Spring Rolls Questions Answered
I get it—working with rice paper can feel a little mysterious at first. I had all the same questions when I started! So let’s clear up the most common ones I hear from friends and family. This should help you roll with confidence.
Can I make these ahead of time?
You can, but there’s a trade-off. For the absolute best texture, eat them right away. If you need to prep a few hours early, wrap each finished roll individually in a damp paper towel and then in plastic wrap. They’ll hold in the fridge, but the wrapper will soften and become chewier (still tasty, though!).
What can I use instead of shrimp?
Oh, so many things! Cooked, shredded chicken is my favorite swap. Pan-seared firm tofu or even thin slices of leftover roast beef are fantastic, too. The pesto and fresh veggies work with almost any protein.
Why did my rice paper tear?
Two likely culprits: the water was too hot, or you soaked it for too long. Aim for warm water and a quick 5-10 second dip. It should still feel a tiny bit firm when you lay it down—it’ll finish softening on your board.
Can I bake or fry these rolls?
Not these ones, no. The rice paper we use is meant to be eaten fresh and soft. If you want a crispy spring roll, you’d need to use a different type of wrapper specifically meant for frying. These are all about that fresh, cool crunch.
How do I prevent them from sticking together?
Don’t let the finished rolls touch on the plate! Keep a little space between them, and always cover them with a damp cloth or paper towel. This keeps them from drying out and fusing together.
Shrimp Pesto Spring Rolls
- Total Time: 25 minutes
- Yield: 8 spring rolls 1x
- Diet: Low Calorie
Description
A fresh and flavorful appetizer featuring shrimp, pesto, and vegetables wrapped in rice paper.
Ingredients
- 8 large shrimp, peeled and deveined
- 8 round rice paper wrappers
- 1/2 cup prepared basil pesto
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup fresh lettuce leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- Warm water for dipping
Instructions
- Boil the shrimp for 2-3 minutes until pink and cooked through. Drain and set aside.
- Prepare a shallow dish of warm water. Dip one rice paper wrapper into the water for 5-10 seconds until pliable.
- Lay the wrapper flat on a damp cutting board. In the center, place a lettuce leaf, a few shreds of carrot, cucumber slices, mint, cilantro, and one shrimp.
- Add a teaspoon of pesto over the fillings.
- Fold the sides of the wrapper inward, then tightly roll from the bottom to enclose the fillings.
- Repeat with the remaining wrappers and fillings. Serve immediately.
Notes
- Keep the rice paper wrappers covered with a damp cloth to prevent drying.
- Use a sharp knife to cut the rolls in half for easier serving.
- You can substitute the shrimp with cooked chicken or tofu.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Fusion
Nutrition
- Serving Size: 1 spring roll
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
