shrimp spring rolls 2
shrimp spring rolls

VIDEO: Shrimp Spring Rolls With Peanut Sauce Recipe

Posted on January 22, 2019 by Henry Ford Health Staff

Fresh spring rolls are perfect as a party appetizer or as a clean-eating lunch, and making your own is easier than you might think.

Getting used to the rice paper may be the trickiest part. (The key is to keep it moist and carefully lay it flat before rolling.) Once you’ve mastered that, it’s basically the same motion as rolling up a soft taco or burrito.

These delicious spring rolls feature tasty shrimp, refreshing mint leaves and a rainbow of crunchy veggies, along with a spicy peanut sauce for dipping.

Shrimp is an excellent source of lean protein and nutrients like vitamin B12, selenium and zinc, and it’s pretty low in calories — about 14 calories per jumbo shrimp.


Shrimp Spring Rolls with Peanut Sauce

(Downloadable/printable pdf of this recipe)

Yield: 6 rolls


6 round rice paper wrappers 9 large shrimp (about 4 1/2 oz), cooked, peeled, sliced in half lengthwise
12 fresh mint leaves
1/2 yellow bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1/2 cup shredded carrot
1/2 cup shredded red cabbage

For Peanut Sauce:

1/4 cup creamy peanut butter
2 teaspoons light soy sauce
1 Tablespoon hoisin sauce
1 teaspoon Sriracha sauce
1 teaspoon grated ginger
1/3 cup hot water


Fill a large bowl with warm water. Very carefully and gradually, dip 1 rice paper at a time in the water for about 30 seconds until softened. Carefully remove from bowl and lay on a clean cloth. Make sure they lay flat; straighten any wrinkles.

Lay 3 shrimp halves in the center and put a mint leaf in between each shrimp half. Top with 1/6 of the yellow pepper strips, red pepper strips, carrot and red cabbage. Keep about 2 inches of the rice paper on each side uncovered. Fold uncovered sides inward and then carefully and tightly roll the rice paper. Repeat with the rest of the ingredients to make 6 spring rolls.

When serving, make sure the rolls don’t touch each other, and keep them covered with a damp cloth until ready to serve.

For the dip, mix together the peanut butter, soy sauce, hoisin sauce, Sriracha sauce and grated ginger in a small bowl. Add hot water until you reach the desired consistency

NUTRITION INFORMATION PER SERVING: 212 Calories; 9 grams Fat; 1.5 grams Saturated Fat; 65 mg Cholesterol; 375 mg Sodium; 20 grams Carbohydrates; 2 grams Fiber; 15 grams Protein

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit

Categories : EatWell

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