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Spring rolls served around
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
Cook Time 5 minutes
Total Time 40 minutes
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.
    Tray with chopped vegetables
  2. chopped vegetables with text
  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.
    Peanut sauce in glass bowl
  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.
    Four spring rolls on black plate
  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.
    Chopsticks with spring rolls

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.