Thai Shrimp Spring Rolls with Peanut Dipping Sauce


These fantastic Thai shrimp spring rolls are the perfect starter to any meal, or can even be enjoyed as a light lunch or snack. They are quick and easy to make, and can be tailored to your own personal taste. The peanut dipping sauce is the perfect accompaniment, but feel free to experiment with other dipping sauces too.


• 12 large shrimp, peeled and deveined

• 1/2 cup diced onion

• 1/4 cup diced carrot

• 1/4 cup diced red bell pepper

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons chopped fresh mint

• 2 tablespoons chopped fresh Thai basil

• 1/2 teaspoon grated lime zest

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2 tablespoons vegetable oil

• 12 spring roll wrappers

• 1/4 cup creamy peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons fresh lime juice

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1/4 teaspoon cayenne pepper

• 1 clove garlic, minced


1. In a large bowl, combine the shrimp, onion, carrot, bell pepper, cilantro, mint, Thai basil, lime zest, salt, and black pepper.

2. In a large skillet over medium-high heat, heat the oil. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes.

3. To assemble the spring rolls, place 2 tablespoons of the shrimp mixture in the center of a spring roll wrapper. Fold the bottom up over the filling, then fold in the sides. Roll up tightly, and place on a plate. Repeat with the remaining spring rolls.

4. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, cayenne pepper, and garlic. Serve with the spring rolls.

Potential changes & improvements

• If you don’t like shrimp, you could substitute with chicken, pork, or tofu.

• For a vegetarian version, simply omit the shrimp.

• The spring rolls can be served with a variety of dipping sauces – sweet and sour, hoisin, or even a simple soy sauce would work well.

• If you want to make these ahead of time, they can be assembled and then refrigerated until you’re ready to cook them. Just be sure to cook them before serving.

What other food it works well with

• These spring rolls would be perfect served with a simple green salad and some steamed rice.

• For a more substantial meal, you could add some noodles or even a fried egg on top.

Common Mistakes

• Not letting the filling cool before rolling – if the filling is too hot, it will make the spring roll wrapper sticky and difficult to work with.

• Overcrowding the spring rolls – too much filling will make them difficult to roll and may cause them to burst open.

• Not sealing the spring rolls tightly – make sure to tuck in the sides and roll them up tightly, otherwise the filling will leak out.

Nutritional Information

• Calories: 197

• Fat: 9 g

• Saturated Fat: 2 g

• Cholesterol: 36 mg

• Sodium: 505 mg

• Carbohydrates: 20 g

• Fiber: 1 g

• Sugar: 5 g

• Protein: 8 g


• Peanuts

• Soy

• Shellfish

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