Brighten your table with Shrimp Spring Rolls, a light and healthy summer recipe featuring vibrant veggies, tender shrimp, and rice vermicelli wrapped in delicate rice paper. Paired with a creamy honey-peanut-lime dipping sauce, this Spring Rolls Recipe is perfect for picnics, Independence Day celebrations, or quick appetizers. Easy to customize and fun to make, these Fresh Spring Rolls Recipe delights are a crowd-pleasing addition to any warm-weather gathering.
What Are Shrimp Spring Rolls?
Shrimp Spring Rolls, often called rice paper rolls, are a wholesome snack or appetizer featuring tender shrimp, colorful veggies, and fresh herbs wrapped in delicate, translucent rice paper. Served with a creamy peanut sauce, they’re a staple in many Asian cuisines and a go-to for anyone craving a nutritious yet flavorful bite. This Spring Rolls Recipe is gluten-free, low-carb, and endlessly customizable, making it a fantastic choice for all dietary preferences.
Why You’ll Love This Fresh Spring Rolls Recipe
- Perfect for Summer: Light and refreshing, these rolls are ideal for warm-weather meals or festive occasions like Independence Day.
- Meal Prep Friendly: Make them ahead for picnics, lunches, or parties—they store beautifully!
- Fun for All Ages: Get the kids involved in rolling for a family-friendly cooking activity.
- Customizable: Swap ingredients to suit your taste or dietary needs.
- Healthy and Light: Loaded with lean shrimp and fresh veggies, they’re as nutritious as they are tasty.
Ingredients for Shrimp Spring Rolls
Here’s everything you need to create this Fresh Spring Rolls Recipe at home. Feel free to mix and match based on your preferences!
For the Spring Rolls:
- Rice Paper Wrappers: Thin, gluten-free sheets made from rice flour. Find them at Asian markets or online (avoid deep-fry wrappers!).
- Shrimp: About 30 medium, cleaned, and deveined shrimp for a pop of protein and color. Swap with chicken, tofu, or pork if preferred.
- Rice Vermicelli: Adds a chewy texture. Available at most supermarkets or online.
- Vegetables and Herbs: Lettuce (red or green), Carrots (julienned), Cucumber (thinly sliced), Mango (for a sweet twist)…
For the Peanut Sauce:
- 1 cup peanut butter (smooth or crunchy)
- ½ cup water
- 5 tbsp honey (for natural sweetness)
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
Equipment:
- A large bowl of lukewarm water for softening rice paper
- A flat surface for rolling
- A sharp knife for prepping veggies
How to Make Shrimp Spring Rolls
Follow these simple steps to create your own Shrimp Spring Rolls with ease. This Spring Rolls Recipe is beginner-friendly and takes about 30 minutes from start to finish.
1. Prepare the Peanut Sauce:
In a small saucepan over medium heat, combine 1 cup peanut butter, ½ cup water, 5 tbsp honey, 4 tbsp lime juice, and 1 tbsp sesame oil. Stir until smooth and creamy, about 3-5 minutes. For a thicker sauce, cook a bit longer. Set aside to cool.
2. Cook the Rice Vermicelli
Bring a pot of water to a boil. Add rice vermicelli and cook for 1-2 minutes until soft but slightly firm. Drain and rinse under cold water to prevent sticking. Set aside.
3. Cook the Shrimp
Heat a grill pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Avoid overcooking. Let cool before assembling.
4. Prep the Vegetables
Rinse all vegetables under cold water. Peel and julienne carrots, slice cucumbers and mango into thin strips, and finely chop herbs. Dry everything thoroughly to prevent soggy rolls.
5. Assemble the Spring Rolls
- Soften the Rice Paper: Dip one rice paper wrapper into lukewarm water for 10 seconds until slightly pliable but still firm.
- Layer the Fillings: Place the wrapper on a flat surface. In the center, add a small amount of lettuce, carrots, cucumber, mango, shrimp, rice vermicelli, and a sprinkle of herbs.
- Roll It Up: Lift the bottom edge of the rice paper over the fillings and roll once to secure. Fold in the left and right sides, then continue rolling upward until sealed.
- Repeat until all ingredients are used.
Serving Suggestions for Shrimp Spring Rolls
Arrange your Shrimp Spring Rolls on a platter with a little space between each. For a stunning presentation, cut a few in half to display the colorful fillings and stand them upright. Garnish with chopped cilantro or mint and a sprinkle of crispy fried garlic (optional). Serve with the creamy peanut sauce or try a Thai sweet chili dip for variety. These rolls are perfect as an appetizer, light lunch, or party snack for Independence Day celebrations.
How to Store Fresh Spring Rolls
To keep your Shrimp Spring Rolls fresh:
- Wrap each roll individually in plastic wrap or a damp cloth to prevent drying out.
- Place in an airtight container in a single layer. If stacking, separate layers with parchment paper.
- Refrigerate and enjoy within 1-2 days for the best texture and flavor.
More Summer Recipe Ideas
Loved this Fresh Spring Rolls Recipe? Try these other vibrant dishes for your next gathering:
- BBQ Chicken Skewer Salad – A Fresh Summer Reciped
- Cucumber Chicken Salad – A Fresh Summer Delight
- Cabbage Salad Recipes Healthy
Conclusion
This Shrimp Spring Rolls recipe is a must-try for anyone who loves fresh, flavorful, and healthy dishes. Whether you’re hosting a summer party or looking for a quick weeknight meal, this Spring Rolls Recipe delivers every time. Drop a comment below to let us know how it turned out, or share your favorite variations!
Shrimp Spring Rolls With Peanut Sauce
Ingredients
For the Spring Rolls:
- 1 pack rice paper wrappers about 12 sheets
- 1 pack dried rice vermicelli about 2 oz
- 30 medium shrimp cleaned and deveined
- 2 ripe mangoes thinly sliced
- 1 large carrot julienned
- 1 large cucumber julienned
- 1 head lettuce red or green, leaves separated
- 1 bunch green onions thinly sliced
- 1 bunch fresh mint leaves
- 1 bunch fresh coriander cilantro
For the Peanut Sauce:
- 1 cup peanut butter smooth, natural preferred
- ½ cup water
- 5 tbsp honey
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
Instructions
- Prepare the Peanut Sauce: In a small saucepan over medium heat, combine 1 cup peanut butter, ½ cup water, 5 tbsp honey, 4 tbsp lime juice, and 1 tbsp sesame oil. Stir until smooth and creamy, about 3-5 minutes. For a thicker sauce, cook a bit longer. Set aside to cool.
- Cook the Rice Vermicelli: Bring a pot of water to a boil. Add rice vermicelli and cook for 1-2 minutes until soft but slightly firm. Drain and rinse under cold water to prevent sticking. Set aside.
- Cook the Shrimp: Heat a grill pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Avoid overcooking. Let cool before assembling.
- Prep the Vegetables: Rinse all vegetables under cold water. Peel and julienne carrots, slice cucumbers and mango into thin strips, and finely chop herbs. Dry everything thoroughly to prevent soggy rolls.
- Assemble the Spring Rolls: Soften the Rice Paper: Dip one rice paper wrapper into lukewarm water for 10 seconds until slightly pliable but still firm. Layer the Fillings: Place the wrapper on a flat surface. In the center, add a small amount of lettuce, carrots, cucumber, mango, shrimp, rice vermicelli, and a sprinkle of herbs. Roll It Up: Lift the bottom edge of the rice paper over the fillings and roll once to secure. Fold in the left and right sides, then continue rolling upward until sealed. Repeat until all ingredients are used.
Notes
- Soften Rice Paper Carefully: Dip briefly to avoid soggy wrappers in this Spring Rolls Recipe.
- Don’t Overfill: Use small amounts of filling for easy rolling in Shrimp Spring Rolls.
- Keep Ingredients Dry: Pat veggies and herbs dry to prevent watery Fresh Spring Rolls Recipe.
- Work Quickly: Assemble one roll at a time as rice paper softens fast for this summer recipe.
- Chill Sauce: Prepare peanut sauce ahead and refrigerate for deeper flavor in Independence Day rolls.
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