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30 Minutes or Less

Shrimp Spring Rolls with Peanut Sauce

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close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

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.

overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

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
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Shrimp Spring Rolls with Peanut Sauce

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

0

minutes
Total time

20

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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30 Minutes or Less

Orzo Salad (V/GF-Option)

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Close-up image of orzo salad in a bowl with a lemon wedge on top.

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Overhead image of a bowl of orzo salad with basil and a fork on the side.

I can’t tell you how happy it makes me to walk into the grocery store these days and see SUCH a variety of fresh spring produce! Like, give me allllllll the spring produce. Just toss it all in my cart, I’ll figure out something to do with it. And that’s pretty much how this orzo salad was created. I needed a way to jam as many fresh vegetables and herbs into a dish as possible, without it tasting too healthy. I mean we’re all about healthy around here, but too healthy ends up tasting like the earth, so we need to avoid that. In this salad – the orzo will keep you satisfied, the chickpeas will keep you full, and the veggies will keep you feeling your best! Now this orzo salad is a well-rounded dish, if I’ve ever heard of one.

Make it Gluten-Free

  • Use Gluten-Free Orzo: There are a handful of gluten-free orzos out there. I’ve personally tried the Jovial Grain Free Cassava Orzo and can couch for its tastiness. Though feel free to use whatever gluten-free orzo you love in this recipe.
  • Use Rice Instead of Orzo: Rice would make a delicious gluten-free substitute in this orzo salad! Simply cook 1 1/2 cups of brown or white rice in 3 cups of vegetable broth and use just as you would the orzo in this recipe.

What You Need To Make Orzo Salad

Chickpeas – Chickpeas give this otherwise light orzo salad a bit of heartiness. This starchy protein is mild in flavor, not at all taking away from the flavors of this dish. Feel free to use your favorite white bean in place of the chickpeas in this recipe, or even add some roasted chicken if you’d like!

Arugula – I love arugula for its peppery, almost spicy taste. Arugula is another layer of both health and flavor in this recipe. Though if you don’t like arugula, you can use fresh spinach instead.

White Wine Vinegar – White wine vinegar is slightly more mild and less acidic than most other vinegars. If you don’t have white wine vinegar, then I suggest picking up a bottle next time you’re at the store. It not only tastes great in this orzo salad recipe, but would make a great addition to most other salads. Though if you can’t find white wine vinegar, you can use apple cider vinegar instead.

Orzo Salad
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Orzo Salad

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

7

minutes
Total time

17

minutes

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Ingredients

  • 1 1/2 cups orzo, see Notes

  • 4 cups vegetable broth, see Notes

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 cup chopped red onion

  • 1/2 cup cherry tomatoes, halved

  • 1 cup chopped cucumber

  • 1 cup arugula

  • 1/2 cup fresh chopped basil

  • For the dressing:

  • 1/2 cup olive oil

  • 3 tablespoons white wine vinegar

  • 1 tablespoon lemon juice

  • 2 teaspoons dried Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon honey, use maple syrup if vegan

  • 1/4 teaspoon black pepper

Directions

  • Bring vegetable broth to a boil in a large pot, add in the orzo and cook for about 7 minutes or until al dente.Orzo Salad Process Photo 1
  • Drain orzo then set aside in a large bowl to cool.
  • While orzo cools, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.Orzo Salad Process Photo 2
  • Add remaining ingredients to the orzo along with the dressing, then toss to combine.Orzo Salad Process Photo 3

Notes

  • Orzo: You can easily make this recipe gluten-free by using gluten-free orzo or rice instead. For more information, see the section above titled “Make it Gluten-Free.”
  • Vegetable Broth: Feel free to use chicken broth instead of vegetable broth in this recipe.

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