Shrimp Spring Rolls With Peanut Sauce Recipe

I’m sharing Shrimp Spring Rolls featuring 12 to 16 shrimp, rice paper wrappers, rice vermicelli, cucumber, carrot, cilantro and Thai basil. They pair with a peanut sauce made from peanut butter, hoisin, lime and sriracha. Curious how it all comes together? Keep reading for the full recipe.

I love making shrimp spring rolls, they feel light and messy in the best way and never last long. This Fresh Spring Rolls Recipe stars 12-16 medium shrimp, 8-12 rice paper wrappers and a few ounces of rice vermicelli noodles with crunchy cucumber, carrot and a generous handful of cilantro and Thai basil.

The Peanut Sauce Recipe is what keeps me coming back: creamy peanut butter, hoisin, soy sauce, rice vinegar, lime juice, garlic and a hit of sriracha that makes you dip again even when youre full. Perfect for a summer lunch thats easy but somehow fancy.

Why I Like this Recipe

– I like the fresh, bright flavors, they wake up my taste buds and make a hot day way better
– I like that its light but still satisfying, it dont leave me stuffed or tired
– I like the mix of crunchy and soft textures, every bite feels interesting
– I like that it’s great for sharing with friends, it always gets eaten fast

Ingredients

• Shrimp: lean protein, low fat, they add savory seafood taste, quick cook, good for muscles.
• Rice paper wrappers: mostly carbs, very thin, low calorie, kinda chewy delicate texture.
• Rice vermicelli: refined carbs, provides bulk and energy, mild flavor and soft bite.
• Butter lettuce: light fiber and water, adds crunch and freshness, subtle sweet notes.
• Cucumber: mostly water, very low calorie, cooling crispness, keeps rolls bright and fresh.
• Peanut butter: high in healthy fats and protein, makes sauce rich nutty and sweet.
• Lime juice: adds bright acidity, vitamin C, it balances richness with tangy sour pop.

Ingredient Quantities

• 12-16 medium shrimp (about 8 oz), peeled, deveined, cooked and cooled
• 8-12 rice paper wrappers (8.5 inch)
• 3 oz (85 g) rice vermicelli noodles, cooked and drained
• 8-12 butter lettuce or romaine leaves, rinsed
• 1 medium cucumber, julienned
• 1 medium carrot, julienned or shredded
• 1 small red bell pepper, thinly sliced (optional)
• 1 cup bean sprouts, rinsed
• 2 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves, packed
• 1/2 cup fresh Thai basil leaves, packed
• 1/2 cup fresh mint leaves, packed
• For the peanut sauce: 1/2 cup creamy peanut butter (smooth)
• For the peanut sauce: 3 tbsp hoisin sauce
• For the peanut sauce: 2 tbsp soy sauce or tamari
• For the peanut sauce: 1 tbsp rice vinegar
• For the peanut sauce: 1 tbsp fresh lime juice
• For the peanut sauce: 1 tbsp honey or light brown sugar
• For the peanut sauce: 1 clove garlic, grated or minced
• For the peanut sauce: 1/2 tsp fresh grated ginger (optional)
• For the peanut sauce: 1 tsp sesame oil
• For the peanut sauce: 1 tsp sriracha or chili garlic sauce, or to taste
• For the peanut sauce: 2-4 tbsp warm water to thin, as needed
• Salt and black pepper, to taste
• Lime wedges, for serving (optional)

How to Make this

1. Cook the rice vermicelli according to package directions, drain, rinse under cold water and set aside to cool and drain well.

2. Prep everything: julienne the cucumber, carrot and red pepper; rinse lettuce and bean sprouts; thinly slice green onions; pick cilantro, Thai basil and mint leaves; halve or butterfly the cooked shrimp so they lay flat. Keep everything within reach.

3. Make the peanut sauce: whisk together 1/2 cup peanut butter, 3 tbsp hoisin, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey (or brown sugar), 1 grated garlic clove, 1/2 tsp grated ginger if using, 1 tsp sesame oil and 1 tsp sriracha (or to taste). Add 2 to 4 tbsp warm water a little at a time until smooth and your desired thickness. Season with salt and black pepper and taste, adjust lime, sweet or heat as needed.

4. Set up your assembly station: a shallow dish of warm water for the rice paper, a clean damp towel or board, and small piles of each filling. Work one wrapper at a time so they dont stick together.

5. Soak one rice paper 5 to 10 seconds in warm water until pliable but not falling apart, lay it on the damp towel. Place a lettuce leaf near the bottom third of the wrapper, then a small handful of vermicelli, a few bean sprouts, a bit of cucumber, carrot, red pepper, some green onion and a few herb leaves.

6. Top the filling with 2 shrimp halves, flat side up, so they show when you cut the roll. Add a tiny pinch of salt and black pepper and a squeeze of lime if you like.

7. Fold the bottom edge up over the filling, then fold both sides in toward the center and roll tightly away from you to close. Dont overstuff or the rice paper will tear. If it tears, put it under a damp towel and use it soon or remake.

8. Repeat until you have 8 to 12 rolls (depending how full you make them). Keep finished rolls covered with a damp towel in the fridge if not serving immediately so they dont dry out.

9. Serve the rolls whole or halved with the peanut sauce for dipping and lime wedges on the side. Eat within a few hours for best texture.

10. Quick hacks: warm the peanut sauce a few seconds in the microwave if it gets too stiff, and always wet each rice paper just long enough so its flexible but still slightly firm for easy rolling.

Equipment Needed

1. Large pot for boiling the rice vermicelli
2. Fine-mesh strainer or colander to drain and rinse the noodles
3. Wide shallow bowl or large dish for soaking rice paper
4. Clean damp towel or flat board to lay and roll the wrappers (dont let it dry out)
5. Sharp chef’s knife and cutting board for julienning veg and slicing shrimp
6. Measuring cups and spoons plus a mixing bowl and whisk for the peanut sauce
7. Tongs or chopsticks to move noodles, herbs and rolls, and a spoon for tasting the sauce
8. Plate or tray lined with a damp towel and an airtight container for storing finished rolls

FAQ

Shrimp Spring Rolls With Peanut Sauce Recipe Substitutions and Variations

• Shrimp: swap with shredded cooked chicken breast, firm tofu (pressed and pan-fried) or cooked crab meat. Tofu soaks the sauce, chicken keeps it familiar.
• Rice paper wrappers: use butter lettuce or romaine leaves, softened collard greens, or big nori sheets. Lettuce is faster, nori gives a sushi vibe.
• Rice vermicelli noodles: sub with soba, thin spaghetti, or glass noodles, or skip for spiralized zucchini if you want low carb. Watch cook times so they dont go mushy.
• Peanut butter (for the sauce): use almond or cashew butter, tahini, or sunflower seed butter for nut allergies. You might need a bit more honey and warm water to match the texture and sweetness.

Pro Tips

1) Don’t over-soak the rice paper – just wet it briefly so it’s pliable. If it starts to tear, don’t panic; lay it under a damp towel and use it right away or patch it with a little extra lettuce or a second small piece of wrapper. Wet your hands before handling fillings so nothing sticks to you.

2) Taste and thin the peanut sauce, don’t just follow the ratios. If it’s too thick warm it a few seconds and add warm water a teaspoon at a time, if it’s flat add more lime or a splash of fish sauce for depth, if it’s too sharp a little honey balances it. Toasted sesame oil or a spoon of coconut milk can make it richer and silkier.

3) Use the lettuce like a buffer – put a leaf between the rice paper and wetter fillings to keep the wrapper from getting soggy. Roll snug but not like youre packing a suitcase; too tight will tear, too loose will fall apart. Keep finished rolls covered with a damp towel in the fridge so they dont dry out.

4) Small finishes make a big difference: halve rolls on the diagonal for better presentation, sprinkle chopped toasted peanuts and extra herbs on the dipping sauce, and offer lime wedges plus extra chili on the side so people can tweak heat and brightness themselves.