Shrimp Rice Paper Spring Rolls With Peanut Sauce

An overhead shot of a platter of shrimp rice paper rolls with peanut sauce.

5 from 4 votes

Shrimp Rice Paper Spring Rolls With Peanut Sauce

These shrimp rice paper rolls are filled with shrimp, colorful, fresh veggies, and are dipped in an amazing creamy peanut sauce.

Prep Time35

Cook Time5

Total Time40

Course: Main Course, Side Dish

Cuisine: Asian-Inspired

Servings:

Calories: 204kcal

Author: Olivia & Annie

Ingredients

For the spring rolls

½ lb precooked shrimp
8 rice paper sheets
3 oz vermicelli rice noodles
1 cup butter lettuce (about 4-5 lettuce leaves)
2 large carrots, peeled and julienned (or about 1 cup of shredded carrots)
½ of a large cucumber, julienned
1 cup thinly sliced red bell pepper or red cabbage
Other additional fillings: cilantro or mint, green onions, jalapeño, mango, avocado.

For the peanut sauce

⅓ cup natural peanut butter
2 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
Juice from one lime
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon honey or maple syrup
¼-1/2 teaspoon Sriracha or red pepper flakes
2 tablespoons water

Instructions

Bring a medium-sized pot of water to a boil over medium-high heat. Cook the noodles according to package directions, until they are al dente. When the noodles are finished cooking, drain them, rinse them under cold water, and either put them in a large bowl or back into the cooled pot. We recommend tossing the noodles with 1-2 tsp of sesame oil to prevent sticking and add additional flavor to the noodles. You can also add salt to taste to the noodles as well.
Prepare the shrimp (remove any tails as needed or cook if using raw shrimp).
Prepare the vegetables you will be using for the shrimp rice paper rolls. Cut vegetables into thin strips so they can fit nicely on the rice paper sheet and roll up more easily.
Prepare the peanut sauce. Measure out the ingredients and put them into a medium bowl. Mix all ingredients together until well combined. Set aside.
Fill a shallow sauté pan or pie dish with water (cool or warm). Get a lint free tea towel and dampen it with water (this will help the rice paper sheet so it doesn't stick to the towel). Place both on a flat work surface.
Put the rice paper wrapper into the water for about 15 seconds, until it is pliable. Take it out of the water and place it on the damp tea towel.
Place the fillings down the center of the wrapper, leaving about 1" on each side to leave room for rolling. Fold over the bottom of the wrapper and the sides of the wrapper. Begin to roll upwards until the fillings are enclosed. Serve immediately with the peanut dipping sauce.

Notes

This recipe can be made gluten-free by using coconut aminos or tamari in the peanut sauce in place of regular soy sauce. This recipe is dairy-free. To make this recipe vegetarian, simply omit the shrimp and add more fresh vegetables and rice noodles to the rice paper sheets. To make this recipe vegan, simply omit the shrimp and use maple syrup in place of honey in the peanut dipping sauce.

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