Go Back
–+ servings

Fresh Shrimp Spring Rolls with Peanut Sauce

Rose
These Vietnamese-inspired fresh shrimp spring rolls are light, vibrant, and packed with tender shrimp, crisp vegetables, and fragrant herbs wrapped in delicate rice paper. Served with a creamy, savory-sweet peanut dipping sauce, they make the perfect healthy appetizer, party platter, or refreshing no-cook meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 4 servings
Calories 320 kcal

Equipment

  • large shallow bowl for softening rice paper
  • cutting board
  • sharp knife
  • medium mixing bowl for peanut sauce
  • whisk
  • serving platter

Ingredients
  

  • 12–15 rice paper wrappers
  • 1 lb cooked shrimp, peeled and deveined
  • 1 cup carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 2 Persian cucumbers, cut into matchsticks
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1/2 lime, juiced
  • 2–4 tbsp warm water (to thin)
  • 1 pinch salt, to taste

Instructions
 

  • Wash and dry all vegetables and herbs. Slice carrots, bell pepper, and cucumbers into thin matchsticks. If shrimp are large, slice them in half lengthwise so they sit flat inside the rolls. Arrange all ingredients in an assembly line.
  • Fill a large shallow bowl with lukewarm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened but still slightly firm. Lay flat on a clean cutting board or damp towel.
  • On the lower third of the wrapper, layer a few herb leaves, a small handful of carrots, peppers, cucumbers, and 2–3 shrimp halves. Keep the filling compact and centered.
  • Fold the bottom edge over the filling, fold in the sides, and roll upward tightly but gently until sealed. Repeat with remaining wrappers and fillings.
  • In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and lime juice. Add warm water gradually until smooth and dip-able. Adjust seasoning if needed.
  • Arrange spring rolls on a platter and serve immediately with peanut sauce on the side.

Notes

Do not oversoak the rice paper wrappers, as they can tear easily. Work one roll at a time and keep fillings light to prevent overstuffing. Use a damp towel under the wrapper to prevent sticking. For variation, add rice vermicelli noodles, shredded cabbage, mango slices, or swap shrimp for grilled chicken or tofu. Store rolls tightly wrapped for up to 24 hours; peanut sauce keeps refrigerated for up to 5 days.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 480mgPotassium: 320mgFiber: 4gSugar: 9gVitamin A: 3500IUVitamin C: 35mgCalcium: 60mgIron: 2.5mg
Keyword fresh shrimp spring rolls, healthy shrimp appetizer, shrimp rolls with peanut sauce, Vietnamese spring rolls
Tried this recipe?Let us know how it was!