Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried shrimp spring rolls filled with vermicelli noodles, fresh herbs, and crunchy vegetables served with a tangy sweet chili sauce. This vietnamese-inspired snacks ready in about 30 minutes blends large shrimp, peeled and deveined, rice vermicelli noodles, medium carrot, julienned into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 oz rice vermicelli noodles in boiling water for 3 minutes until tender, drain and rinse with cold water.
  2. Step 2: Chop 12 large shrimp into small pieces and mix with cooked noodles, 1 medium julienned carrot, 1 cup shredded cabbage, 1/2 cup mung bean sprouts, 1/4 cup mint leaves, and 1/4 cup cilantro leaves in a bowl.
  3. Step 3: Lay one spring roll wrapper flat and place about 1/8th of filling along the edge closest to you. Fold edges over filling, roll tightly, and seal edge with 1 beaten egg.
  4. Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry spring rolls for 2-3 minutes per side until golden brown and crispy.
  5. Step 5: For dipping sauce, mix 1/2 cup sweet chili sauce with 1 tbsp lime juice and 1 minced garlic clove in a small bowl.
  6. Step 6: Drain spring rolls on paper towels and serve hot with the dipping sauce.

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Frequently asked questions

How long does Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Shrimp Spring Rolls with Sweet Chili Dipping Sauce?

Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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