Fresh and Flavorful Shrimp Spring Rolls with Peanut Dipping Sauce

If you’re craving a fresh, vibrant, and healthy dish that’s both simple and satisfying, these Shrimp Spring Rolls with Vegetables and Peanut Dipping Sauce are the answer. Bursting with color, crunch, and bright flavors, these rolls make a refreshing light lunch, dinner, or appetizer that’s sure to impress. They’re beautiful to look at, delicious to eat, and nourishing for the body—a winning combination every time.
The beauty of spring rolls lies in their versatility. Tender shrimp pairs with crisp vegetables like radishes, peppers, cucumber, and cabbage, all wrapped in delicate rice paper and accented by fragrant herbs. Every bite brings a balance of textures—the cool crunch of fresh vegetables, the tender bite of shrimp, and the soft chew of rice paper. The creamy peanut dipping sauce—made with natural peanut butter and low-sodium seasonings—adds just the right touch of savory richness without overwhelming the freshness of the rolls. It’s the kind of sauce that makes you want to dip again and again.
One of the best things about these rolls is how easily you can make them your own. Swap the shrimp for tofu, chicken, or even smoked salmon if you prefer. Play with seasonal vegetables or add mango for a burst of sweetness. Adjust the dipping sauce with a little extra chili or lime to suit your taste. The process of assembling them is fun and interactive, making this dish a wonderful activity for family cooking nights or casual gatherings with friends.
While the prep takes a little time, the payoff is worth it: a colorful platter of wholesome rolls that are as beautiful as they are nourishing. They’re also a smart way to use up leftover vegetables, cutting down on waste while creating a meal that’s naturally light, low in sodium, and full of flavor. Get ready to enjoy something truly delicious!

Mirjana

Fresh and Flavorful Shrimp Spring Rolls with Peanut Dipping Sauce

5 from 1 vote

These Shrimp Spring Rolls are fresh, colorful, and full of crisp vegetables wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, they make a light, healthy meal or appetizer that’s as fun to make as it is to eat. Perfect for gatherings or a refreshing weeknight dish! Light, balanced, and lower in sodium than most restaurant versions, these shrimp spring rolls prove that healthy food can be every bit as satisfying and flavorful. And don't forget to strive for all organic ingredients

Grab your ingredients, roll up your sleeves, and get ready to enjoy something truly delicious!

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Prep Time 35 minutes mins

Cook Time 5 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Appetizer, Main Course

Cuisine: Asian Cousine Inspired

Ingredients Method Notes

Ingredients

  

• 1 package rice paper sheets
• 1 cup cooked shrimp, chopped I use fresh or frozen raw shrimp, no added salt
• 1 1/2 cup rice or mung bean vermicelli noodles unsalted
• 3 radishes, thinly sliced
• 3 sweet mini peppers, finely sliced 1 yellow, 1 red, 1 orange
• 3 green onions, chopped
• 1/2 English cucumber, finely sliced
• 1/2 cup finely sliced red cabbage
• 1/2 cup alfalfa sprouts
• 1 cup fresh cilantro leaves plus some for garnish
• 1/2 cup fresh garlic chives or chive leaves, finely chopped
• FOR THE PEANUT SAUCE:
• 1/2 cup unsalted natural peanut butter no added sugar or salt
• 2 tbsp low-sodium soy sauce, low sodium tamari or coconut aminos
• 2 tbsp pumpkin oil I use Seitenbacher Organic Pumpkin Oil
• 2 tbsp fresh lime juice or rice vinegar
• 1 tbsp maple syrup Organic dark Maple Syrup
• 1 clove garlic, minced (or 1 tsp garlic powder)
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger) Optional: chili sauce, Sriracha, or chili crunch for heat (I use Hot Honey Momofuku)
• 2-3 tbsp water (or coconut milk/orange juice for a flavor twist)

Method

 

1. Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.

   Slice radishes, peppers, and onions; dice cucumber; shred cabbage. Rinse herbs and sprouts.
   
2. 
3. Make the peanut sauce:

   In a small bowl, whisk peanut butter, soy sauce or coconut aminos, lime juice, maple syrup, garlic, ginger, and optional chili.

   Add water gradually until smooth and creamy.
   
4. Assemble the spring rolls:

   Fill a shallow dish with warm water. Dip one rice paper sheet for 5 seconds until pliable.

   Place on a clean surface, then layer vegetables, shrimp, cilantro, and chives in the center.

   Fold in the sides, then roll tightly from the bottom. Repeat with remaining ingredients.
   
5. Serve:

   Arrange rolls on a platter, garnish with extra herbs, and serve with peanut dipping sauce.

   Allow 2–3 rolls per person for an appetizer or 4–5 for a light meal.
   

Notes

Nutrition (per serving: 2 rolls + 2 tbsp peanut sauce)
• Calories: ~270
• Protein: ~14 g
• Carbohydrates: ~26 g
◦ Fiber: ~3 g
◦ Sugars: ~4 g
• Fat: ~12 g
◦ Saturated Fat: ~2 g
• Sodium: ~190 mg (using low-sodium soy sauce; drops further with coconut aminos or lime-only version)

✅ Light, balanced, and lower in sodium than most restaurant versions, these shrimp spring rolls prove that healthy food can be every bit as satisfying and flavorful.