Shrimp spring rolls are one of those recipes that always make me feel like I’m eating something restaurant-level, even though they’re incredibly easy to make at home. They’re light, fresh, and bursting with color and flavor. I remember the first time I made these, I was surprised by how quickly they came together and how fancy they looked when I served them. Between the juicy shrimp, crisp veggies, and that creamy peanut dipping sauce, these spring rolls never last long on the plate.

Recipe Details

Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Servings: 4 (makes 8 rolls)
Calories: About 280 per serving (with sauce)

Why You’ll Love This Shrimp Spring Rolls with Peanut Sauce

• Fresh and healthy but still completely satisfying.
• No deep frying needed.
• Perfect as an appetizer, light lunch, or party snack.
• The peanut sauce ties everything together beautifully.

Ingredients You’ll Need

For the Spring Rolls

• 8 rice paper wrappers
• 16 medium shrimp, peeled, deveined, and cooked
• 1 cup shredded lettuce or spinach
• 1 small cucumber, julienned
• 1 carrot, shredded
• 1 red bell pepper, thinly sliced
• ½ cup fresh cilantro or mint leaves
• 1 cup cooked rice noodles (optional)

For the Peanut Sauce

• 1/3 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice or rice vinegar
• 1 tablespoon honey or brown sugar
• 1 garlic clove, minced
• 2 to 4 tablespoons warm water, to thin
• Optional: a small pinch of chili flakes or a drop of sriracha for spice

How to Make Shrimp Spring Rolls with Peanut Sauce

1. Cook the Shrimp
   Bring a pot of salted water to a gentle boil. Add the shrimp and cook for about 2 minutes, just until pink and opaque. Drain and let cool. Slice each shrimp in half lengthwise so they lay flat in the rolls.
2. Prepare the Veggies
   Wash and slice all your vegetables thinly. Arrange them on a plate or in small bowls to make assembling easier.
3. Make the Peanut Sauce
   In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and garlic. Add warm water gradually until the sauce becomes smooth and creamy. Adjust seasoning as needed.
4. Assemble the Spring Rolls
   Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until soft but still slightly firm.
   Lay the wrapper flat on a clean surface or damp towel. Place a few shrimp halves in the center, then layer the veggies and a few rice noodles on top.
   Fold in the sides, then roll tightly from the bottom up. Repeat with the remaining wrappers.
5. Serve and Enjoy
   Serve your shrimp spring rolls fresh with a bowl of peanut sauce for dipping. They’re perfect on their own or alongside a light salad or bowl of rice.

Tips for Success

• Don’t soak the wrappers too long or they’ll tear.
• Keep a damp towel over finished rolls to prevent them from drying out.
• The peanut sauce can be made in advance and stored in the fridge for up to a week.