Spring rolls with shrimp and vegetables! So fresh and easy. Serve with peanut sauce for dipping!
Photography Credit:Lisa Lin
Whenever I have friends over for dinner, I love making a batch of Vietnamese-style spring rolls to serve as appetizer.
Unlike Chinese-style deep fried spring rolls, these Vietnamese spring rolls are very light and fresh. You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package. They’re the perfect pre-dinner snack!
I often buy cooked shrimp for spring rolls because I can’t be bothered to cook the shrimp and wait for it to cool. Pre-cooked shrimp makes the prep work quick and easy.
I also use fresh vegetables in my spring rolls instead of the traditional pickled vegetables. I think the peanut dipping sauce you serve alongside carries enough flavor!
Many spring roll recipes add thin vermicelli rice noodles to the roll, but I often skip them in favor of more vegetables.
If you’re making these for a light lunch instead of an appetizer, you might add noodles to make the rolls more substantial. (Cook them according to package instructions and add them along with the vegetables when rolling.)
Confused by how to roll the spring rolls? Check out our video below!
How to make spring rolls
Shrimp Spring Rolls with Peanut Sauce Recipe
If you buy raw shrimp, be sure to cook it before making this recipe.
For more flavorful rolls, try drizzling a little of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls.
If you are serving these spring rolls to anyone with nut allergies, a good alternative to the peanut sauce is a sweet chili sauce.
These spring rolls are best consumed the same day they are made. Once you refrigerate the spring rolls, the rice paper wrapper will harden.
For the spring rolls:
- 13 to 15 large (10-inch) rice paper wrappers
- 2 large carrots, peeled and sliced into matchsticks
- 2 medium red bell peppers, seeded and sliced into ¼-inch strips
- 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber)
- Fresh basil leaves
- Fresh mint leaves
- 1 pound (450g) 31/40-count cooked shrimp
- Sweet chili sauce, optional for extra flavor
For the peanut sauce:
- 1/2 cup creamy unsalted peanut butter
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey (sugar or maple syrup works too)
- Juice from 1/2 lime (about 1 to 1 ½ tablespoons)
- 5 tablespoons filtered water
- 1/4 teaspoon salt
1 Prepare your workspace: Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board.
Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter.
2 Soften the rice paper wrapper: Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper.
3 Arrange the vegetables and shrimp on the wrapper: Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.
If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor.
4 Wrap the spring rolls: Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp.
Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll.
Place the finished spring roll on the platter. Repeat for the remaining spring rolls.
5 Make the peanut dipping sauce. Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to your taste. Transfer to a small bowl and place on the platter with the spring rolls.
6 Serve the spring rolls: These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.
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Thai Spring Rolls With Homemade Peanut Sauce Recipe
Forget eating a boring dinner and switch to something extraordinary like this Thai Spring Rolls With Homemade Peanut Sauce Recipe. Eat them as an appetizer or enjoy them as the main course. Either way, they are perfect, and you can’t help but keep coming back for more shrimp spring rolls.
Thai fresh spring rolls are made with rice paper, shrimp, crisp vegetables, and have an insanely delicious peanut sauce.
Fresh Spring Rolls with Shrimp and Peanut Sauce
By: Summer Yule · This post may contain affiliate links.
Here in the northeast United States, the weather is warming, and I&rsquom craving fresh flavors. If you are feeling similarly, try these spring rolls that incorporate a variety of crunchy veggies and fresh herbs. You don&rsquot have to turn on the oven to make this dish, which comes complete with a delicious peanut dipping sauce. Follow my step-by-step instructions you&rsquoll see that making spring rolls may be easier than you thought!
IMVHO, fresh spring rolls always win out compared to deep-fried spring rolls and egg rolls. There&rsquos something about the colors and textures of a fresh spring roll that always draws me in.
So, I might be a bit biased when I say that these spring rolls are so dang good. With shrimp and a generous amount of my homemade Georgia peanut sauce for dipping, this is my ideal small lunch.
If you need a second opinion before giving these a try, my husband enjoyed these immensely as well. He claimed they are similar to an appetizer he likes to get at the Cheesecake Factory. (This is a huge compliment in our household as we are big Cheesecake Factory fans here!)
The downside to making spring rolls is that they can be a bit time-consuming to assemble. You definitely want to practice mise en place for this one. That means you should have all of your ingredients out and ready to go before you begin wrapping.
Wash the herbs, chop the veggies, cook the noodles, and cook the shrimp. After you soak a rice paper wrapper, you want to be ready to fill and wrap it right away. You&rsquore more likely to have good results when you don&rsquot let your wrapper soak for too long and when you fill them immediately after soaking.
The art of wrapping fresh spring rolls
I&rsquom no spring roll-wrapping expert, and for years my rice paper would tear while wrapping. I&rsquove learned through the years to soak the rice paper for a very short time, as directed on the package. They are flexible but don&rsquot feel quite &ldquodone&rdquo at this point.
I used to soak them a little longer than the package recommended since they felt like they might be too firm. This was a mistake that led to rice paper tearing too easily. I&rsquove learned my lesson!
If you accidentally soak your rice papers a little too long, try double-wrapping your spring rolls. This was the strategy I used for years until I stopped oversoaking.
If you have a sushi mat, I highly recommend using it as your work surface. I&rsquove used waxed paper as well, but the damp rice paper tends to be more likely to stick to it. The rice paper peels fairly easily from the sushi mat, so it is my work surface of choice.
Also (and I know this will horrify professional chefs), I don&rsquot separate the thin blocks of rice vermicelli after rehydrating. I find that having the noodles stuck together makes them much easier to work with. We&rsquore packing them tightly together into rice paper wrappers, so why bother separating the noodles first?
One more tip is to layer the ingredients that will end up on top of your spring roll first. You are essentially constructing it upside down, wrapping, and flipping it over. If you want to see the shrimp on top, layer them on the rice paper first.
I made a video for this one if you&rsquore a more visual person. I might have overdone it with my music selection. Haha Scroll on down to the recipe if you want to check it out!
How to make spring rolls without refined grains
If you&rsquore a regular reader, you know that I do not completely avoid refined grains (or added sugar). I do limit these items and don&rsquot feature recipes that use these ingredients on this site.
However, for this recipe, I did use white paper wrappers and white rice vermicelli. I felt it was better to use what I had in my pantry rather than order additional items from the store.
A lot of grain products (including rice) have buying limits here at the moment. I felt it would be more responsible to put less stress on the system by using what I already had on hand.
If you want to make these without refined grains, there are a few options you can use. Brown rice paper wrappers do exist, and you can purchase them on Amazon here.
The fiber, iron, and calories for this product are identical to the white rice paper wrappers. Honestly, there isn&rsquot a huge nutritional advantage compared to using the regular rice paper. Organic brown rice paper wrappers are also available for a slightly higher price.
You could also substitute the white rice vermicelli I used for a whole grain version. This swap will add a little more fiber to your spring rolls.
If you have a weight loss goal, shirataki noodles may be an even better swap. They have a similar texture to rice noodles but are far lower in calories (and carbs).
As you can see, it&rsquos not too difficult to make these without refined grains if you choose to do so. And if you, like me, occasionally don&rsquot eat &ldquoperfectly&rdquo (however you&rsquod define it), I hope you don&rsquot feel guilty about it! I&rsquove found that maintaining some flexibility has helped keep my dietary pattern sustainable through the years.
And now for the disclaimer&hellip
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don&rsquot sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let&rsquos get cooking!
Shrimp Spring Rolls With Peanut Sauce
1 pound (21/25 count) fresh shrimp, shelled and deveined
1 tablespoon sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely minced
1 tablespoon light soy sauce (use tamari, if gluten free)
1 teaspoon rice wine vinegar
1/2 teaspoon honey
12 rice paper wrappers
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1 1/3 cups shredded red cabbage (about a quarter of a small head of cabbage)
1 large red bell pepper, thinly sliced
Pickled carrots and cucumber
6 large strawberries, sliced
1/4 cup creamy peanut butter
1/4 cup full-fat coconut milk (from the can)
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon honey
1 teaspoon sesame oil
PREPARE THE SHRIMP: Heat 1 tablespoon sesame oil over medium heat. Add the ginger and garlic and let them cook for about 2 minutes. Add the shrimp and cook each side for 2 to 3 minutes. The shrimp will be done when it looks orange and the shrimp has started curling inward. While the shrimp is cooking, stir the soy sauce, rice wine vinegar, and honey. Drizzle this sauce over cooked shrimp. Let the shrimp cool for at least 20 minutes.
PREPARE THE SPRING ROLLS: Fill a bowl with lukewarm to warm water. Dip a sheet of rice paper wrapper and wet it entirely. The wrapper doesn’t have to be completely soft, just moist. It will continue to soften as you add more ingredients to it. Place the wrapper on a flat surface. Fill the wrapper with shrimp, a slice of strawberry, all the vegetables, 2 to 3 basil leaves, and a few cilantro leaves. Fold the lower half of the wrapper over the filling. Fold in the left and right sides toward the center. Continue rolling everything like you would a burrito. The spring rolls should seal nicely.
PREPARE THE DIPPING SAUCE: In a small bowl, mix all the peanut sauce ingredients until well incorporated.
Shrimp Spring Rolls with Peanut Sauce
These fresh Shrimp Spring Rolls with Peanut Sauce by The Mindful Hapa are the perfect celebration of summer flavor and fresh produce. They’re light and crisp (because of fresh crunchy veggies, not a fried wrapper), gluten-free, dairy-free, and a fun variation of the traditional Vietnamese Spring Roll recipe!
Prepare the shrimp: heat a medium cast iron skillet over medium head and add 1 tablespoon olive oil. Pat your shrimp dry and sprinkle with salt & pepper. Add to the pan and cook for 3-4 minutes each side, or until the shrimp are cooked through (shrimp should be tightly wrapped). Once cool, cut in half lengthwise so you have two pieces of shrimp. Set aside.
Setup your assembly station: Ensure you have all filling ingredients prepared and ready to go! This will make the assembly process much easier!
Prepare your rice paper wrapper according to package instructions. We usually add a single sheet to a bowl of warm water and leave in for
30 seconds, so the sheet has softened but is still slightly pliable. Do not do all 6 ahead of time, but instead, do each right before you assemble.
Assemble Shrimp Spring Rolls: Start by adding 3 shrimp halves, seared side down, to the bottom third of a prepared rice paper wrap. Top with Earthbound Farm Organic 50/50 Spinach & Spring mix, 3-4 sticks of sliced cucumber and red bell pepper, followed by the fresh mint, cilantro, and basil. Fold like a burrito – move the bottom of the wrapper over the filling ingredients and pull towards you to wrap tightly. Fold in sides and roll again until closed.
Serve with Peanut Sauce & enjoy!
Add all ingredients to a small saucepan and bring to a boil.
Once boiling, turn down heat and let simmer for 15 minutes uncovered.
Remove from heat and let cool. Optional: add 1-2 tbsp water to thin if you prefer a thinner consistency.
Move to a serving bowl. Optional, garnish with chopped peanuts and extra red pepper fakes.
Refer to substitutions section above for all options!
A QUICK OVERVIEW – MAKING SPRING ROLLS WITH PEANUT SAUCE:
Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!
- Add a dash of olive oil to a frying pan and place on medium low heat. Place shrimp in a small mixing bowl, add olive oil and spices. Sauté shrimp until fully cooked through and set aside.
- Next, set pot of salted hot water on the stovetop and turn heat to high. Once water comes to a boil, cook rice noodles according to instructions on package. (while you wait for water to boil move onto to veggie prep below). Drain and rinse noodles and cut into thirds.
- Cut up your veggies, rinse bok choy/lettuce and pat dry.
- Mix up your peanut sauce.
- Dip rice paper in a plate of lukewarm water for 3-5 seconds and place on a plate.
- While waiting for rice paper to become stretchy/sticky (which will take a minute or two), add desired fillings.
- Roll fillings up tight! Dip in peanut sauce and enjoy!
Vietnamese Shrimp Springs Rolls
Vietnamese-Style Summer Rolls with Peanut Sauce
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These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. If your appetite is piqued, learn more about Vietnamese food (and prepare to get even hungrier).
What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. For more on the seafood, see our guide on how to buy shrimp.
Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.
Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.
You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.
What to buy
T-fal Specialty Nonstick 3-Quart Saucepan with Lid, $19.99 on Amazon
From making sauces to boiling or steaming vegetables to cooking pasta, a good size saucepan can do a lot, so it's a great kitchen staple.
Shrimp Spring Rolls Recipe with Peanut Sauce | Dads That Cook
Fresh and easy shrimp spring rolls with a super tasty peanut dipping sauce. A light and healthy appetizer that the kids will love helping with!
Prepare a large bowl of water to soak the rice papers in.
To assemble a spring roll, place one of the wrappers in warm water for several seconds until soft and pliable.
Set the softened wrap on your work surface and fill with a bit of noodles, mint, cilantro, shredded carrots, and lettuce. Roll the wrap once then add two pieces of shrimp, roll once more, add a piece of chive, tuck in the sides then finish rolling and place seam side down on a serving dish.
Continue with the remaining ingredients. (This is a great task for the kids!)
Combine the peanut oil, minced garlic, hoisin sauce, chicken stock, peanut butter chili paste, sugar, and tomato paste in a saucepan over medium heat.
Whisk until smooth and heated through.
Transfer to a serving bowl and garnish with shredded carrot and chopped peanuts.
Fresh Shrimp Spring Rolls with Homemade Peanut Sauce and Bok Choy :)
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Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce
I absolutely adore Vietnamese cuisine. Years ago when I was pregnant with my son, we would go to our favorite local Vietnamese restaurant so often that we basically lived there.
As far as cooking Vietnamese food at home, I haven’t done it a ton yet, but I really do love it.
Some of my favorite items at any Vietnamese restaurant are recipes made using rice paper wrappers.
Have you ever had them? They’re those translucent, tacky-to-the-touch sheets that wrap around food to contain it, almost like a burrito.
They’re sold in sheets that are dry and brittle, and you need to soak them in water to make them pliable.
They’re a little tricky to work with, but I promise you can catch on with just a little practice. Be sure to check out the demo I did of this recipe for more on that.
I most often find Vietnamese appetizer recipes that utilize rice paper wrappers. My favorites are summer rolls and fresh spring rolls (also sometimes called simply, “fresh rolls”).
There’s a lot of information online about the difference between spring rolls and summer rolls. For these particular rolls, I chose to call them Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce because they have both veggies and shrimp inside of them. From what I’ve read, the translucent rolls don’t usually contain meat. So that’s where I landed.
This recipe is a combination of things that I have loved over the years. I first made a similar one at home back in 2014 when entertaining some friends on a hot summer day.
It was an easy appetizer to make, and it majorly impressed my friends! I mean, just look at those beautiful colors…
After making this recipe on Facebook LIVE this summer, I realized that a different order of assembly made these rolls look the most appealing. The photo above (from 2014), shows the way I used to do it – I’d put the shrimp down on the soaked rice paper first and top with the noodles.
What I realized is that if you put the colorful ingredients on top of the shrimp, they make a nice colorful backdrop for the shrimp and they “pop” more. Since the shrimp have white in them, they can sometimes get a bit lost if they have a big pile of white noodles behind them.
Because one of the best parts of this recipe is the fact that you can see the mixture of ingredients through the rice paper wrapper.
The other ingredient that’s a bit different to many US kitchens is the type of noodles used inside the spring rolls. You can use bean thread noodles (also called glass or cellophane noodles) or rice vermicelli, which is what I used here.
Whichever noodles you end up getting, just be sure to read the package directions for how to cook them properly. Some need to be covered in boiling water for a few minutes, some just need to soak for a bit. It varies a bit from brand to brand, but they’re all pretty quick-cooking.
Either way, after they’re cooked, rinsed in cold water, and drained, they get tossed with seasoned rice vinegar. This adds a nice tangy flavor that goes really well with all of the fresh produce that gets wrapped up in the rice paper wrappers.
Once your ingredients are all prepped, assembly happens pretty quickly. You can totally prep your filling ingredients ahead of time and keep them in the fridge until you’re ready.
I like laying out all of my ingredients on a quarter sheet pan or platter so I can just grab from each pile as I go, making sure to add a bit of each ingredient to my spring roll wrappers.
If you’re looking for a few more shortcuts, feel free to buy already shredded lettuce, cabbage, and carrots. You could even swap that out for a packaged coleslaw mix, which usually has a few types of cabbage and carrots in it already.
Purple cabbage would be really pretty in here, too.
Feel free to mix and match ingredients that you have on hand, or that you enjoy raw. If you aren’t into shrimp you could use chilled meat that’s already cooked and shredded, like chicken or beef. Tofu would be nice here as well.
These spring rolls are a bit of a revamped version of Vietnamese Fresh Spring Rolls and some Vegetable Summer Rolls that I made with my friend Betsy back in 2011. It brings my favorite parts of both recipes into one, and my family really, really loves them.
I typically serve these rolls with a sorta-spicy peanut dipping sauce. If it’s too spicy for you, feel free to reduce or omit the red pepper flakes. And if you’re looking for an additional sauce (or just a different sauce), a simple fish sauce mixture is in the recipe notes below.
If you make these in advance and want to store them, you’ll need to keep a few things in mind to keep them from sticking to each other. The rice paper wrappers are really sticky!
I like to dampen a kitchen towel with cold water (I tend to use unpaper towels for this) but you could also use paper towels and wring it out. I set the spring rolls onto the damp towels and make sure they aren’t touching. You can pinch the towel up in between the rolls to ensure they don’t stick together.
If you have a deep container you can do multiple layers, just place another damp towel on top of the bottom layer before adding more.
Pop a lid on the container and store in the fridge until you’re ready to dig in! I find that these last well for about 2 days. I don’t like keeping seafood for much longer than that personally, but feel free to use your own discretion here.
If you find yourself with leftover filling ingredients and no more rice paper wrappers you can serve this as a big salad, drizzled with the peanut sauce. It’s very tasty and you don’t have to bother wrapping and rolling!
Looking for more shrimp recipes? Check out some of our favorites:
Shrimp Spring Rolls Recipe | Peanut Dipping Sauce Recipe | Simple Thai Recipes
As I mentioned in the Peanut Sauce Recipe, I am not an expert in Thai food. But, I&rsquove become a fan lately &ndash especially Spring Rolls with Peanut Sauce. At first, I was intimidated by the rice paper and rice noodles used to make the spring rolls, but after easily finding them at my neighborhood grocery store and reading the instructions&hellip boil in water for 2 minutes/soak in hot water for 20 seconds, respectively&hellip I decided I could manage. The spring rolls themselves can be filled with anything. I prepared a traditional shrimp spring roll with carrots, red pepper, rice noodles and basil (I swapped the cilantro for basil &ndash not a cilantro fan) wrapped in rice paper. Shrimp Spring Roll Recipe 8 rolls 1/2 package of rice noodles 8 rice paper wrappers 1 red pepper 24 medium cooked shrimp (1 pound of 24 count shrimp) 1 cup of carrots, julienned 8 fresh basil leaves Peanut Sauce Recipe>> Begin by boiling water in a sauce pan. When the water boils, pour half of the water into a shallow bowl that is large enough to soak the rice paper wrapper. Cook the noodles in the sauce pan with boiling water for 2-3 minutes. Remove them from water and place them in a bowl. Soak the rice paper in the shallow bowl filled with hot water for 20 seconds. Remove it from the water and place it between two layers of a clean kitchen towel to make it sticky. Peal the paper away from the towel, being careful not to tear it.
Place the paper on your work surface. Start by lining 3 of the shrimp up in the center. Add carrots, peppers and basil.
Top with some of the cooked noodles.
Fold in the sides, and roll it together snugly.
Peanut Dipping Sauce This no-cook sauce takes just seconds in a food processor. Get the Peanut Dipping Sauce Recipe >>