Fresh Shrimp Spring Rolls with Peanut Dipping Sauce
These fresh shrimp spring rolls are filled with juicy shrimp, crisp vegetables, and fresh mint, then wrapped in chewy rice paper and served with a creamy peanut dipping sauce. Ready in just 30 minutes for an easy lunch, appetizer, or light dinner.
Servings: 10 rolls
Ingredients
- 1 lb shrimp peeled and devined
- 10 sheets rice paper
- 1 cup shredded Carrots
- 20 Mint leaves removed from the stems
- 1 Red pepper thinly sliced
- 1 medium Cucumber thinly sliced
Instructions
- Wash and dry all the vegetables. Thinly slice everything exepct for the mint leves.
- Peel and devine the shrimps (if applicable). Quickly boil or steam just until it changes color and tender in the middle.
- Optional: Slice the shrimp in the middle along the back (to make 2 thinner halves).
- Mix the peanut sauce until smooth, set aside.
- Soften one rice paper wrapper in warm water for 5–8 seconds. Place it on a damp chopping board
- Line up mint, vegetables, and shrimp in the middle in the shape of a spring roll.
- Fold the bottom over the filling, fold in the 3 sides, and roll tightly over the last side.
- Repeat with the remaining wrappers.
- Serve immediately with peanut sauce.
Notes
Storage Tips:
Shrimp spring rolls are best enjoyed fresh. If making ahead, wrap each spring roll individually in plastic wrap or place them in an airtight container with a slightly damp paper towel to prevent the rice paper from drying out.
Enjoy within 24 hours.