Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.
What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce
Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!
Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.
Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.
Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!
Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.
Tips on Handling Rice Wrappers
- Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
- Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
- Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
Adjust This Recipe to Your Dietary Needs
Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!
Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!
Shrimp Spring Rolls with Peanut Sauce
Ingredients
- 12 spring roll rice wrappers
- 1-2 pounds cooked shrimp, shells and tails removed
- 3 large carrots, peeled and sliced into matchsticks
- 2 medium red bell peppers, seeded and sliced into matchsticks
- 1 English cucumber, sliced into matchsticks
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
For the peanut sauce:
- 1/2 cup creamy peanut butter, unsweetened
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 garlic clove, grated or finely minced
- 1-inch piece fresh ginger, peeled and grated or finely minced
- 2-3 tablespoons warm water
Instructions
- Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
- Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
- Make the sauce by adding all ingredients to a bowl and whisking to combine.
- Serve shrimp spring rolls with peanut dipping sauce on the side.
