Vegetable & Shrimp Spring Rolls

Darci Juris


These healthy spring rolls happen are served with 2 sauces for dipping - a garlic soy with a 'kick',and a peanut dipping sauce. Both are tasty.
These would make a great light lunch at the office.


★★★★★ 2 votes

8-10 rolls
45 Min
10 Min


  • 1 1/2 lb
    cooked shrimp, rinsed, tail removed, sliced in half
  • 3 oz
    rice noodles
  • 3/4 c
    carrot, shredded
  • 1/2 c
    scallions, finely sliced
  • 1 c
    cucumber, finely sliced
  • 1/2 c
    cilantro, fresh, chopped
  • 3/4 c
    bibb lettuce leaves, shredded
  • 12
    rice paper rounds

  • 2 clove
    garlic, minced
  • 1
    thai chili, minced
  • 2 Tbsp
    lime juice
  • 1 Tbsp
  • 1 tsp
    rice vinegar
  • 1/4 c
    soy sauce
  • ·
    water, as needed

  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    ginger, minced
  • 1 c
  • 1/2 c
    hoisin sauce
  • 3 Tbsp
    peanut butter, creamy
  • 1 1/2 Tbsp

How to Make Vegetable & Shrimp Spring Rolls


  1. For Garlic sauce: In a small bowl, mix all ingredients together well, making sure sugar dissolves. Set aside.
    For Peanut sauce: In a small sauce pan, whisk together all ingredients and heat on low until sauce thickens. Set aside.
  2. Fill a small shallow cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
  3. Carefully arrange soaked sheets in a single layer on paper towels to drain.
  4. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top with shrimp pieces, carrot, cucumber, scallions, noodles and lettuce.
  5. Gently roll up filling tightly in sheet, folding in the sides of sheet to completely enclose filling (like a burrito), and continue rolling.
  6. Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
  7. Make remaining spring rolls in same manner until all sheets are filled.
  8. Just before serving, using a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
  9. NOTE: Rice paper may become sticky. Just use a little water or oil to help. You will lose a few sheets while perfecting the process. Once you get the hange of it, it goes smoothly. But it will take a couple tries, so don't get inpatient.

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