HomeAPPETIZERS Shrimp and Veggie Spring Rolls

Shrimp and Veggie Spring Rolls

Posted in : APPETIZERS on by : Admin

Shrimp and Veggie Spring Rolls with fresh, colorful veggies and creamy peanut dipping sauce make the perfect easy Summer appetizer or main dish! 


  • 1 cucumber peeled, seeded, and thinly sliced
  • 1 yellow bell pepper, stem and membranes removed, thinly sliced
  • 1 red bell pepper, stem and membranes removed, thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 1/2 pound cooked small shrimp, peeled, deveined, and tails removed
  • 1 bunch cilantro, roughly chopped
  • 8-10 sheets of Asian rice paper
  • Peanut Dipping Sauce

  • 4 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons water (as needed)
  • 2 teaspoons brown sugar
  • 1 teaspoon hot sauce (Asian chili sauce works great OR sub 1/4 teaspoon crushed red pepper flakes)
  • 1/2 teaspoon garlic powder
  • Instructions

  • On a clean, flat surface, lay one piece of rice paper (if using dehydrated, first soak in room temperature water for 10-15 seconds to rehydrate). In the center of the rice paper arrange sliced cucumbers, bell peppers, carrots, shrimp, and chopped cilantro. 
  • Roll tightly (burrito-style) pinching the edges of the rice paper to seal. Use a sharp knife to slice each in half crosswise. Repeat with remaining rice paper, veggies, shrimp, and cilantro. 
  • To make the peanut sauce, stir together peanut butter, soy sauce, garlic powder, brown sugar, hot sauce (or crushed red pepper flakes). Stir in 1-2 tablespoons water to thin as needed. Serve with spring rolls for dipping. 
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