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+ servings
5 from 1 vote
shrimp spring rolls
Shrimp Spring Rolls
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Simple and refreshing appetizer full of crisp flavors. Make these fresh shrimp spring rolls with avocado and cucumber on a hot summer day. Gluten free, dairy free.

Course: Appetizer, Lunch
Cuisine: Asian, Healthy
Servings: 2
Calories: 539 kcal
Author: Vicky
  • 1-2 small cucumbers thinly sliced into matchsticks
  • 20 medium shrimp boiled, deveined, and peeled
  • handful of mint chopped
  • handful of green onions thinly sliced
  • handful basil chopped
  • 10 rice paper rolls
  • For the sauce:
  • a few tablespoons peanut butter
  • a couple tablespoons hot water
  • a couple teaspoons olive oil
  • 2 cloves garlic minced
  • equivalent amount of ginger minced
  1. In a small bowl combine hot water, peanut butter, oil, garlic and ginger. Mix until smooth. Add more water if necessary until the consistency is that of a sauce.
  2. Place the rice paper in a bowl of warm water and remove once the rice paper has softened.
  3. Place rice paper roll in front of you and to the center of the roll add the cucumber, 2 shrimp per roll, a pinch of green onions, mint and basil
  4. Fold in the two sides and then start to roll the rice paper roll tightly, kind of like a burrito.
  5. Set aside and continue with remaining rice paper rolls.
Nutrition Facts
Shrimp Spring Rolls
Amount Per Serving
Calories 539 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 159mg53%
Sodium 1123mg49%
Potassium 485mg14%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 4g4%
Protein 28g56%
Vitamin A 110IU2%
Vitamin C 8.2mg10%
Calcium 168mg17%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.