Spring Rolls with Peanut Sauce

These Shrimp Spring Rolls with Peanut Dipping Sauce are as beautiful as they are delicious! Spring rolls are one of my favorite nutritious, colorful, flavor-packed meals. After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade spring rolls, but how limitless the filling and flavor possibilities are. 

Preparing the Shrimp Spring Rolls:

We begin with briefly submerging rice paper in a shallow bowl of water. Rice paper wrappers are available at most major grocery stores, as well as many Asian grocery shops. These super thin wrappers are generally made from tapioca and rice, making them naturally gluten-free (note: condiments such as soy sauce often contain gluten but can be replaced with gluten-free tamari). Once the wrappers are wet, they take on a soft, pliable, sticky texture that makes them ideal for wrapping.

I like to prep all my spring roll fillings and set up a work station before I begin wetting the wrappers and rolling them. I’ve provided a simple method for poaching raw shrimp at home, but you can also purchase cooked cocktail shrimp from the store and use those in this recipe; just don’t forget to remove any shells. You can also use firm tofu (ideally marinated) in place of shrimp, or other seafood, such as cooked crabmeat or cubes of salmon. 

Why You’ll Love These Shrimp Spring Rolls:

What makes this recipe so beautiful and nutritious is the variety of fillings that work here. Any colorful vegetable can be used: sprouts or micro-greens, sliced avocado, strips of bell pepper, crunchy lettuce leaves, shredded radishes, and so much more. The vegetables included in the recipe make some of my favorite combinations, but are just a suggested starting point.

The creamy peanut-soy dipping sauce is so simple. Just stir together a few condiments and add a bit of water to thin the dip to your desired consistency. The smooth, salty dip is a must alongside the fresh, crunchy rolls. Everything is best enjoyed fresh, served right after you finish assembling the rolls. 

Variations and Substitutions:

These Shrimp Spring Rolls with Peanut Dipping Sauce can be customized in countless ways to suit your taste preferences and dietary needs. Explore protein swaps, colorful veggies, dipping sauce tweaks, and more, giving you the freedom to customize these spring rolls to your liking. Here are just a few options:

• Crabmeat, or tofu instead of shrimp
• Leave out the protein for a veggie-only spring roll
• Add bean sprouts or thinly sliced mango to your rolls
• Seed butter instead of peanut butter (for those with a peanut allergy)
• Large lettuce leaves instead of rice paper to wrap the spring rolls

Best Served With:

• You can make a quick and easy dipping sauce by combining soy sauce and fresh lime juice instead of, or in addition to, the peanut dipping sauce.
• Serve the rolls alongside a simple Asian-inspired slaw: combine a package of coleslaw mix with some of the peanut dipping sauce or a mixture of soy sauce, sesame oil, chili oil, and lime juice.
• These pair wonderfully with pickled vegetables (you can purchase pre-made from Asian grocery stores or make your own), which add bright acidity and crunch.
• If you love Asian-inspired rolls, be sure to also check out my Vegetable Egg Rolls.

Common Questions:

Shrimp Spring Rolls with Peanut Dipping Sauce

The Modern Nonna

After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade spring rolls, but how limitless the filling and flavor possibilities are. 

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Servings 2

Ingredients

Poaching Ingredients

• 2 bay leaves
• ½ lemon
• salt
• 9 raw jumbo tiger shrimp (thawed if frozen; peeled and deveined)

Additional Ingredients

• 5 rice paper wrappers
• finely sliced red cabbage
• julienned carrots
• julienned cucumber

Peanut Dipping Sauce

• ¼ cup natural creamy peanut butter (use seed butter if allergic)
• 1 tablespoon soy sauce (I used coconut aminos)
• 1 tablespoon sweet Thai chili sauce (or your favorite chili sauce)
• ½ tablespoon rice vinegar (optional)
• 2 tablespoons hot water

Instructions

 

• NOTE: If the shrimp are not already peeled, you can peel them after they are poached.
• Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside.

The Shrimp:

• Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
• Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water.
• After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.

Peanut Dipping Sauce:

• To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

Assembly:

• Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel.
• Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal.
• Repeat the same step for each roll. Serve right away, alongside the peanut dipping sauce, and enjoy!

Video

https://youtube.com/shorts/r4WLpu06Lk8

Notes

You can buy Vietnamese rice paper at most major grocery stores or Asian markets. They are thin, dry translucent circular sheets made from rice.

These are best served fresh. The wrappers become hard and sticky if kept for too long. 

For a vegetarian version, leave out the shrimp and load up the rolls with any veggies of choice, such as lettuce, bell peppers, plus marinated tofu. 

If you are allergic to peanuts, feel free to substitute with seed butter or any other nut butter of choice. 

You can also use crabmeat or any seafood of choice for this recipe. Just make sure the seafood is fully cooked before assembling the rolls. 

Feel free to add or take away any veggies according to preference, as this recipe is incredibly versatile. 

You can add the poached shrimp to an ice bath OR transfer them to a plate and pop it in the freezer for a few minutes to cool off. The ice bath stops the cooking process which we want so that the shrimp does not overcook.

You can find my julienne peeler linked here for CANADA and here for USA

Rice paper wrappers USA link: Amazon.com: 30 Sheets Premium Rice Papers

Rice Paper wrappers CANADA link: Blue Dragon, Spring Roll Wrappers

 

 

 

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