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Shrimp Spring Rolls


For 8 spring rolls:

  • 8 rice paper sheets

  • 4 ounces julienned carrots (approximately 2 medium carrots)

  • 8 ounces cucumber without seeds cut into ⅛-inch spears
    (about two regular cucumbers)

  • 8 butter lettuce leaves (use two if leaves are small)

  • 24 mint leaves

  • 16 basil leaves

  • 24 steamed shrimps, peeled with tails off

For the peanut dipping sauce:

  • 2 tablespoons creamy peanut butter

  • 1½ tablespoons hoisin sauce

  • 1 medium garlic, finely diced

  • 5 teaspoons of water, or as needed for a smooth and creamy consistency

  • Sriracha or sambal oelek paste to taste (optional)



  • Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce.

  • Fill a large bowl with very warm water.

  • Fully submerge a single sheet of rice paper in the water for about 20 seconds. Shake off excess moisture, and place the sheet on a clean, flat work surface. Blot excess water with a paper towel.

  • Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place add ⅛ of the carrots, and ⅛ of the cucumber.

  • Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

  • Lay 3 shrimp along the crease. Place  2 basil leaves, and 3 mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

  • Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce or refrigerate until ready to serve.

*Optional ingredients for the filling may include: cooked rice noodles; cilantro;  purple cabbage; red peppers; avocado; or mango.

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