Fresh Shrimp Spring Rolls
Silky rice paper wraps stuffed with tender shrimp, fresh herbs, and crisp vegetables. Served with a quick peanut-lime dipping sauce that takes 2 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 215
- Protein
- 18g
Ingredients
- 12 count cooked large shrimp, peeled
- 8 count rice paper wrappers (8-inch rounds)
- 8 leaves lettuce leaves (butter or boston)
- 1 cup fresh mint and cilantro, loosely packed
- ½ medium cucumber, cut into thin matchsticks
- 3 tbsp creamy peanut butter
- 1 lime lime (juiced) plus water for sauce
Instructions
- 1
Fill a wide, shallow bowl with room-temperature water. Dip one rice paper wrapper in water for 5 seconds until pliable, then lay flat on a clean surface.
- 2
Layer a lettuce leaf, a few mint and cilantro leaves, 3 cucumber matchsticks, and 1.5 shrimp on the bottom third of the wrapper, leaving 1 inch on the sides.
- 3
Fold the bottom edge of the wrapper over the filling, then tuck and roll tightly. Fold in the sides like an envelope as you go.
- 4
Repeat with remaining wrappers and filling until you have 8 rolls. Lay them seam-side down on a plate.
- 5
Whisk peanut butter with 2 tbsp water, juice from the lime, and a pinch of salt until smooth and drizzable. Add water by the teaspoon if too thick.
- 6
Serve rolls immediately with peanut sauce for dipping.
Tools you’ll need
- shallow bowl or wide dish
- cutting board
- sharp knife
- small whisk or fork
- plate
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