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Spring rolls with shrimp and peanut sauce

Fresh Spring Rolls with Shrimp and Peanut Sauce

Summer Yule
Does the idea of making fresh spring rolls intimidate you? Follow my step-by-step instructions; you’ll see that the process may be easier than you thought!
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Lunch
Cuisine Chinese
Servings 7
Calories 226 kcal


For the peanut sauce:

  • cup peanut butter (creamy)
  • 2 tablespoons green peanut oil (can substitute olive oil)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, finely chopped
  • 2 teaspoons fish sauce
  • 1 teaspoon fresh ginger, grated
  • 4-6 tablespoons water

For the fresh spring rolls:

  • 7 rice paper wrappers (see recommendation above for brown rice paper)
  • 1.4 ounces rice vermicelli, rehydrated (40 grams; see recommendation above for brown rice vermicelli)
  • 8 ounces medium shrimp, tail-off, peeled, cooked (227 grams)
  • 2 medium carrots, cut into matchsticks
  • 1 cucumber, cut into matchsticks (mine was 9.5 ounces/269 grams)
  • 25-30 fresh basil leaves
  • 25-30 fresh mint leaves


To make the peanut sauce:

  • Whisk all of the peanut sauce ingredients together and set aside until ready to serve. You can add more or less water depending on how thick you'd like this dipping sauce.

To make the spring rolls:

  • Have all of your ingredients prepped and ready before you begin assembling the spring rolls. Cook the vermicelli according to the package directions. You should also cook the shrimp, cut the carrots and cucumber, and wash and dry the herbs. Fill a bowl with warm water, but don't soak the rice paper yet.
  • Find a non-stick surface to assemble your spring rolls. I highly recommend using a sushi mat.
  • Soak your first rice paper in the bowl of water for the length of time specified on the package. Mine needed to soak for five seconds. Only soak one piece of rice paper at a time, right before you plan to fill it.
  • Lay the rice paper out on the sushi mat and layer the ingredients in this order: 3-4 shrimp, 1/7 of the vermicelli, 1/7 of the carrots and cucumbers, and 3-4 leaves each of the basil and mint.
  • Fold the top and bottom of the rice paper inward to cover some of the filling. Now tightly fold the right side of the wrap over the filling. Finally, tuck any loose filling firmly into the wrapper and fold the final side over. (Watch the video below to see how the spring rolls are filled and wrapped closed.)
  • Repeat for the remaining six spring rolls. If your rice paper tears too easily, try soaking the rice paper for less time. It should be flexible but still have some firmness to it. Use a double layer of rice paper if you've accidentally soaked it for too long and it has become fragile.
  • Serve the spring rolls with the peanut sauce. Enjoy!


This is a level 3 recipe (weight maintenance and active lifestyles). The calorie information provided is for one spring roll with 1/7 of the peanut sauce. Realistically, I know most people are going to have 2-3 for a meal (I know I did). Since this one is lower in protein and includes flour, I’m giving it the bump to level 3.
If you’re looking to lower the calories/carbs, substitute the rice vermicelli for shirataki noodles, as I discussed above. Marinated tofu would be a nice alternative to the shrimp if you want a flavor variation.


Calories: 226kcal
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