Shrimp Spring Rolls
Fresh, light, and colorful shrimp spring rolls with crunchy vegetables and a simple dipping sauce. Perfect for a quick weeknight dinner or a fun appetizer.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 14g
Ingredients
- 8 rounds rice paper wrappers
- 16 medium cooked shrimp
- 8 leaves lettuce
- 1 medium cucumber
- 1 medium carrot
- ¼ cup hoisin sauce
- 2 tbsp peanut butter
- 2 tbsp water
Instructions
- 1
Slice the 1 cucumber and 1 carrot into thin matchsticks. Slice the 16 cooked shrimp in half lengthwise. Set aside.
- 2
In a small bowl, whisk together the 0.25 cup hoisin sauce, 2 tbsp peanut butter, and 2 tbsp water until smooth. Set aside.
- 3
Fill a large shallow dish with warm water. Dip 1 rice paper wrapper in the water for about 10 seconds, until just pliable.
- 4
Lay the wrapper on a clean surface. Place 1 lettuce leaf, a few cucumber and carrot matchsticks, and 4 shrimp halves in a row near the bottom edge.
- 5
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- 6
Serve the spring rolls immediately with the dipping sauce on the side. If making ahead, cover with a damp towel to keep them soft.
- 7
Enjoy your fresh and crunchy shrimp spring rolls!
Tools you’ll need
- Large shallow dish
- Small bowl
- Cutting board
- Knife
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