Shrimp Spring Rolls with Ginger Peanut Sauce

I'm so pumped to share my shrimp spring rolls with ginger peanut sauce!

These fresh spring rolls are filled with crispy vegetables, creamy avocado and juicy shrimp.

It's served with the best ever peanut sauce made with fresh ginger, brown sugar and lime.

How to make shrimp spring rolls with ginger peanut sauce

Featured Ingredients

Spring Rolls:

• Cooked shrimp: You can purchase frozen cooked shrimp and let it thaw in the refrigerator or buy cooked shrimp from the seafood counter at your supermarket.
• Carrot: Chop your own carrots or use a bag of the matchstick carrots to keep things simple.
• Cucumber: Slice them into little matchsticks (julienne) so they match up with the size of the carrots (pun intended).
• Bell pepper: Slice up whatever color bell peppers you have on hand.
• Cabbage: Thinly slice red cabbage or purchase a bag of the shredded purple cabbage.
• Avocado: Avocado adds creamy richness to the spring rolls. It just needs to be peeled, pitted and sliced.
• Cilantro: Adds freshness and that classic cilantro flavor.
• Lime: Adds a bright freshness plus acidity. Don't skip it!
• Spring roll wrappers: Also called rice paper.

Peanut Sauce:

• Peanut butter: Creamy peanut butter is the base of the sauce.
• Brown sugar: Adds sweetness and balances the sauce.
• Soy sauce: Classic umami and soy flavor, plus adds saltiness.
• Toasted sesame oil: I can't live without it! But a little goes a long way.
• Lime: More acidity and brightness!
• Chili garlic sauce: Adds a ton of flavor, and heat!
• Ginger: Freshly minced - you can't beat it.

Step-by-Step Instructions

1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
2. Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
3. Stack shrimp and vegetables in the center of the rice paper.
4. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
5. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.

Recipe Substitutions and Alterations

• Instead of shrimp: To make them vegetarian, skip the shrimp. You can also used cooked crab or salmon.
• For the veggies: Use any combination of your favorite fresh veggies. Just thinly slice them so they fit nicely inside of the spring roll wrappers. Use a variety of color!
• For the sauce: If you don't want to make your own, you can purchase peanut sauce to dip the spring rolls in.
• If you don't like cilantro: Skip it!

Nutrition Considerations

• To make them gluten free: Use gluten free tamari or coconut aminos instead of soy sauce. Be sure all packaged ingredients are gluten free.
• To make them dairy free: This recipe does not contain dairy.
• To make them vegetarian: Skip the shrimp and use more veggies.
• To make them vegan: Skip the shrimp and use more veggies.
• To make them nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make them egg free: This recipe does not contain eggs. Be sure all packaged ingredients are egg free.

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Shrimp Spring Rolls with Ginger Peanut Sauce

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Fresh spring rolls filled with crispy vegetables, creamy avocado, juicy shrimp and lime juice with a side of delicious ginger peanut sauce. 

• Author: Julie Andrews
• Prep Time: 30-35 minutes
• Cook Time: 10-15 mins
• Total Time: 40-50 mins
• Yield: 10 Spring Rolls 1x
• Category: Dinner
• Method: No-Cook
• Cuisine: Asian

Ingredients

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Spring Rolls:

• ½-pound large cooked shrimp, peeled and tails removed
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned
• 1 red pepper or 10 radishes, julienned
• ⅓ cup purple cabbage, chopped
• 1 avocado, sliced
• Handful of fresh cilantro, chopped
• Squeeze of fresh lime juice
• 10 (8-inch) spring roll rice paper wrappers

Peanut Sauce:

• 3 tablespoons creamy natural peanut butter
• 2 tablespoons brown sugar or honey
• 2 tablespoons low sodium soy sauce or Tamari
• 1 ½ tablespoons toasted sesame oil
• Zest and juice of 1 lime
• 1 teaspoon Sriracha or chili garlic sauce
• 1 teaspoon fresh ginger, peeled and minced
• Splash hot water

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Instructions

1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
2. Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
3. Stack shrimp and vegetables in the center of the rice paper.
4. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
5. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.

Nutrition

• Serving Size: 2 Spring Rolls
• Calories: 309
• Sugar: 12g
• Sodium: 418mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 68mg