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.

shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

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!

shrimp spring rolls being dipped into peanut sauce.

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

0 from 0 votes

Recipe by Samantha Course: MainDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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.

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

Directions

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.

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For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

What You’ll Need To Make This Recipe

Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

Top Tips

Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

Bang Bang Shrimp Bowls

5 from 1 vote

Recipe by Samantha Course: Main, AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes