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. 



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


  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.