15 Delicious Shrimp Spring Rolls for Seafood Lovers

Are you craving a fresh, tasty treat that’s perfect for any occasion? Shrimp spring rolls are not only delicious but also easy to customize! You’ll discover unique flavors and textures in these 15 delightful recipes that will satisfy your seafood cravings and impress your friends. Dive into these tasty rolls that are perfect for gatherings, snacks, or a light meal—let’s get rolling!

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1 Zesty Shrimp Spring Rolls with Mango Salsa

These Zesty Shrimp Spring Rolls with Mango Salsa are a perfect blend of fresh flavors and crisp textures. They make for a fun appetizer or a light meal that will impress your family and friends. Plus, they are easy to make and absolutely delicious!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 spring rolls

Ingredients:

• 8 medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon lime juice
• 1 cup shredded lettuce
• 1 carrot, julienned
• 4 rice paper wrappers
• Fresh mint leaves, for garnish

For the Mango Salsa:

• 1 ripe mango, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

Start by cooking the shrimp. In a pan over medium heat, add olive oil and cook the shrimp for about 3-4 minutes or until they turn pink. Stir in the garlic, ginger, and lime juice, and cook for another minute. Remove from heat and allow them to cool.

Next, prepare the mango salsa. In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.

Now, it’s time to assemble the spring rolls. Fill a shallow dish with warm water to soften the rice paper wrappers. Dip each wrapper in the water for about 10 seconds until it’s pliable.

Once softened, lay the wrapper flat on a clean surface. In the center of the wrapper, place a few pieces of shrimp, a handful of shredded lettuce, and some julienned carrot. Roll the wrapper tightly, tucking in the sides as you go. Repeat with the remaining wrappers and filling.

Finally, serve the spring rolls with a side of mango salsa. Garnish with fresh mint leaves on top for extra flavor.

Tips:

1. Make sure the shrimp are fully cooked to ensure food safety.
2. You can add other veggies or herbs like cucumbers or basil for extra freshness.
3. For a spicier kick, include more jalapeños in the salsa.

Nutrition Facts:

• Calories: 180
• Protein: 15g
• Carbohydrates: 22g
• Fat: 4g
• Fiber: 3g

2 Spicy Thai Shrimp Spring Rolls with Peanut Sauce

These Spicy Thai Shrimp Spring Rolls are fresh, crispy, and packed with flavor! The combination of shrimp, fresh veggies, and the creamy peanut sauce makes every bite a delight. Get ready to impress your friends and family with this vibrant dish that’s perfect as an appetizer or light meal.

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon red chili flakes
• 1 avocado, sliced
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 8 rice paper wrappers
• Lettuce leaves for wrapping

Instructions:

Start by cooking the shrimp. Heat the olive oil in a pan over medium heat. Add the shrimp and sprinkle with red chili flakes. Cook until pink, about 2-3 minutes per side. Once cooked, remove the shrimp from heat and let them cool.

Next, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it softens. Place it on a clean surface.

Now, start layering. On the bottom third of the wrapper, place a piece of lettuce, a few slices of avocado, some julienned carrots, and cucumber. Add a few mint and cilantro leaves, followed by 1-2 shrimp. Be careful not to overfill!

To roll the spring rolls, fold the sides over the filling, then roll it tightly from the bottom up. Repeat the process with the remaining rice paper wrappers and fillings.

For the peanut sauce, grab a small bowl and mix together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon lime juice. Stir until smooth. If it’s too thick, add a little water until you reach your desired consistency.

Serve the spring rolls with the peanut sauce on the side for dipping. Enjoy these flavorful bites!

Tips:

1. Use cooked, chilled shrimp for an even fresher taste.
2. Customize your spring rolls with other veggies like bell peppers or bean sprouts.
3. If you’re not a fan of spice, skip the red chili flakes or adjust them to your taste.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 15g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 5g

3 Refreshing Shrimp and Avocado Spring Rolls

These Refreshing Shrimp and Avocado Spring Rolls are perfect for a light meal or snack. They are packed with fresh flavors and are very easy to make. Serve them with a delicious dipping sauce for the ultimate treat!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 spring rolls

Ingredients:

• 8 medium shrimp, cooked and peeled
• 1 ripe avocado, sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 8 rice paper wrappers
• 1 cup lettuce, shredded
• Fresh herbs (like mint or cilantro, optional)
• Soy sauce or peanut sauce for dipping

Instructions:

Begin by preparing all your ingredients. Make sure the shrimp are cooked and peeled, then slice the avocado, julienne the carrot and cucumber, and shred the lettuce. If you like, chop some fresh herbs to add extra flavor.

Next, fill a shallow dish with warm water. One by one, dip each rice paper wrapper into the water for about 10-15 seconds until it becomes soft. Be careful not to let the wrapper soak too long!

Once a wrapper is soft, lay it flat on a clean surface. Start by placing a bit of lettuce in the center. Then, add a few pieces of shrimp, some avocado slices, julienned carrot, cucumber, and fresh herbs if you’re using them.

Now, fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Keep rolling until you have a nice spring roll. Repeat this process for all the wrappers and fillings.

Finally, arrange the spring rolls on a plate. Serve them with soy sauce or peanut sauce for dipping. Enjoy your fresh and delicious spring rolls!

Tips:

1. Make sure to keep the rice paper wrappers moist as you work. If they dry out, they can be tough to roll.
2. Experiment with additional fillings like bell peppers or tofu for a vegetarian option.
3. You can store the spring rolls in the fridge for a few hours before serving, but eat them within one day for the best taste.

Nutrition Facts:

• Calories: 80 per spring roll
• Protein: 6g
• Carbohydrates: 12g
• Fat: 3g
• Fiber: 2g

4 Crispy Shrimp and Veggie Spring Rolls

Get ready for a crunchy and tasty treat! These Crispy Shrimp and Veggie Spring Rolls are perfect for snacking or as an appetizer. They are filled with shrimp, fresh veggies, and wrapped in crispy rice paper. Let’s dive into this delicious recipe!

Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers (any color)
• 1 cup shredded cabbage
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 12 rice paper wrappers
• 1 cup vegetable oil (for frying)
• **Salt and pepper to taste

Instructions:

Start by marinating the shrimp. In a bowl, mix the shrimp with soy sauce, sesame oil, salt, and pepper. Let it sit for about 10 minutes to absorb the flavors.

While the shrimp is marinating, prepare the vegetables. Combine the shredded carrots, bell peppers, shredded cabbage, and chopped green onions in a large bowl.

Next, cook the shrimp. In a pan over medium heat, add a splash of oil and cook the shrimp for about 2-3 minutes on each side until they turn pink and are fully cooked. Remove from heat and let them cool slightly.

Now it’s time to assemble the spring rolls. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds until it softens. Place the wrapper on a clean surface.

In the center of the wrapper, add a small amount of the veggie mixture and a few shrimp. Fold the sides over and roll it up tightly, making sure to seal in all the goodness. Repeat this process with the remaining wrappers and fillings.

In a deep pan, heat the vegetable oil over medium-high heat. Carefully place a few spring rolls in the hot oil. Fry until they are golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Serve your crispy spring rolls with a dipping sauce of your choice, and enjoy!

Tips:

1. If you want an extra crunch, consider adding some fresh herbs like mint or cilantro.
2. For a spicier kick, add some sliced jalapeños to your filling.
3. Keep the spring rolls covered with a damp cloth if you’re not frying them immediately, to prevent them from drying out.

Nutrition Facts:

• Calories: 230
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 120mg
• Sodium: 480mg
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 10g

5 Shrimp Spring Rolls with Sweet Chili Dipping Sauce

Shrimp spring rolls are a delicious and fresh appetizer that’s perfect for any occasion. They’re light, tasty, and fun to eat, especially when dipped in a sweet chili sauce. Let’s get started on making these delightful rolls!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 oz shrimp, peeled and deveined
• 8 rice paper wrappers
• 1 cup vermicelli noodles, cooked
• 1 cup lettuce leaves, shredded
• 1 cup carrots, julienned
• 1/2 cup cucumber, julienned
• Fresh herbs (like mint or cilantro), optional
• 1/4 cup sweet chili sauce, for dipping

Instructions:

Start by cooking the shrimp in a pot of boiling water for about 3-4 minutes or until they turn pink. Once cooked, drain and set aside to cool down.

While the shrimp are cooling, prepare a shallow dish filled with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft. Place the wrapper on a clean surface.

Next, layer your ingredients on the bottom third of the wrapper. Start with some lettuce, followed by a small amount of vermicelli noodles, shredded carrots, and cucumber. Then add 2-3 shrimp on top. If you’re using fresh herbs, sprinkle a few leaves on top as well.

Now, it’s time to roll! Carefully fold the sides of the wrapper over the filling, then roll it tightly from the bottom up. Make sure to seal all the fillings inside and avoid any gaps. Repeat this process for the remaining wrappers and filling.

To serve, place the spring rolls on a plate and drizzle with the sweet chili sauce or serve it on the side for dipping. Enjoy your delicious homemade shrimp spring rolls!

Tips:

1. Make sure to keep the rice paper wrappers damp while you work to prevent them from drying out.
2. Feel free to customize your filling by adding other vegetables or proteins you enjoy, like bell peppers or tofu.
3. If you want extra flavor, you can add a splash of lime juice to the dipping sauce.

Nutrition Facts:

• Calories: 210
• Protein: 15g
• Fat: 3g
• Carbohydrates: 30g
• Fiber: 2g
• Sodium: 300mg

6 Garlic Butter Shrimp Spring Rolls

These Garlic Butter Shrimp Spring Rolls are a delightful combination of fresh ingredients and savory flavors. They make a perfect appetizer or snack for any gathering. The crispy rice paper wraps around juicy shrimp, all flavored with delicious garlic butter.

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes (for soaking rice paper)
Total Time: 45 minutes
Servings: 4

Ingredients:

• 8 ounces shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 8-10 rice paper wraps
• 1 cup lettuce, shredded
• ½ cup carrot, julienned
• ½ cup cucumber, julienned
• Fresh cilantro leaves, for garnish
• Sweet chili sauce for dipping

Instructions:

Start by heating a large skillet over medium heat. Add the butter and let it melt. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Next, add the shrimp to the skillet. Cook them for about 2-3 minutes on each side, or until they turn pink and opaque. Pour in the soy sauce and lime juice for added flavor. Stir well and then remove the skillet from heat.

While the shrimp cools, prepare the rice paper wraps. Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10-15 seconds until it becomes soft. Carefully remove it and lay it flat on a clean surface.

On the rice paper, place a little bit of the shredded lettuce, a few pieces of cucumber, and carrot. Add about 2-3 shrimp next, and then sprinkle some fresh cilantro on top.

Now, to roll the spring roll, start by folding the bottom of the wrap over the filling. Then fold in the sides and roll it up tightly. Repeat this process with the remaining rice paper and filling.

Once all rolls are made, serve them with sweet chili sauce for dipping. Enjoy your tasty Garlic Butter Shrimp Spring Rolls!

Tips:

1. You can add other veggies, like bell peppers or mint, for extra flavor.
2. Make sure to keep the rice paper covered with a damp cloth to prevent drying out while assembling the rolls.
3. If you like it spicy, add a few slices of fresh jalapeño to the filling.

Nutrition Facts:

• Calories: 180 per serving
• Protein: 15g
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 2g

7 Herb-Infused Shrimp Spring Rolls with Lime Dressing

These Herb-Infused Shrimp Spring Rolls with Lime Dressing are a delightful treat that combines fresh herbs and juicy shrimp, all wrapped in a light rice paper. The zesty lime dressing adds an extra punch of flavor that you’ll love. Perfect for warm days or as a light appetizer!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 oz shrimp, peeled and deveined
• 8 rice paper wrappers
• 1 cup mixed salad greens
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1/4 cup sliced cucumbers
• 1/4 cup grated carrots
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 lime (juiced)
• 1 tsp honey
• Salt and pepper to taste

Instructions:

Start by cooking the shrimp. In a small skillet, heat the olive oil over medium heat. Add the shrimp along with a pinch of salt and pepper. Cook for about 3-4 minutes, or until the shrimp are pink and opaque. Remove from heat and let cool.

Prepare the lime dressing. In a small mixing bowl, combine lime juice, soy sauce, and honey. Whisk well until the mixture is combined. Set aside.

Now, it’s time to assemble the spring rolls. Fill a large bowl with warm water and dip one rice paper wrapper in for about 10-15 seconds, or until it becomes soft and pliable. Lay it flat on a clean surface.

On the bottom third of the wrapper, layer some salad greens, a few mint leaves, cilantro, and basil. Add some sliced cucumbers, grated carrots, and 2-3 shrimp. Fold the sides of the wrapper over the filling and then roll it up tightly from the bottom. Repeat the process with the remaining wrappers and filling.

Once all the spring rolls are made, serve them with the lime dressing on the side for dipping. Enjoy your fresh and tasty snack!

Tips:

1. For extra flavor, marinate the shrimp in a mix of lime juice and herbs for about 15 minutes before cooking.
2. You can switch up the veggies by adding avocado or bell peppers for a different crunch.
3. Make sure to keep the prepared spring rolls covered with a damp cloth to prevent them from drying out.

Nutrition Facts:

• Calories: 220
• Protein: 20g
• Fat: 9g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 2g

8 Shrimp and Coconut Spring Rolls with Citrus Glaze

These Shrimp and Coconut Spring Rolls are a delicious and fresh treat perfect for any occasion. The combination of crunchy veggies, juicy shrimp, and creamy coconut wrapped in rice paper makes a delightful bite. Dip them in a tangy citrus glaze for an extra burst of flavor!

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 cup cooked shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup mixed veggies (like carrots, bell peppers, and cucumber)
• 8 rice paper wraps
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil

Instructions:

Start by preparing the shrimp and veggie filling. In a mixing bowl, combine the cooked shrimp, shredded coconut, and mixed veggies. Add the chopped cilantro and toss everything together.

Next, take a shallow dish and fill it with warm water. Dip one rice paper wrap into the water for about 10 seconds until it becomes soft. Place the wet wrap on a clean surface.

Spoon a small amount of the shrimp and coconut mixture onto the bottom third of the wrap. Fold the sides in, then roll it up tightly. Repeat this process with the remaining wraps and filling.

Now, let’s make the citrus glaze. In a small bowl, whisk together the lime juice, honey, soy sauce, ginger, and sesame oil until well blended.

To serve, arrange the spring rolls on a platter and drizzle the citrus glaze on top or serve it on the side for dipping. Enjoy your delicious Shrimp and Coconut Spring Rolls!

Tips:

1. You can add more veggies like avocado or lettuce for extra crunch.
2. To make them spicier, add sriracha to the citrus glaze.
3. Make sure to work quickly with the rice paper to keep it from sticking to itself.

Nutrition Facts:

• Calories: 200
• Protein: 15g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 3g

9 Grilled Shrimp Spring Rolls with Sesame Sauce

Grilled Shrimp Spring Rolls with Sesame Sauce are a fresh and tasty treat that’s perfect for any occasion. These spring rolls are filled with delicious grilled shrimp and fresh veggies, all wrapped in rice paper. You’ll love dipping them in a flavorful sesame sauce!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 8 large shrimp, peeled and deveined
• 8 rice paper wrappers
• 1 cup cucumbers, thinly sliced
• 1 cup carrots, julienned
• 1 cup fresh mint leaves
• 1 cup lettuce (like romaine or butter lettuce)
• 2 tablespoons olive oil
• **Salt and pepper to taste

Instructions:

Start by preheating your grill. Toss the shrimp in olive oil, salt, and pepper. Grill the shrimp for about 2-3 minutes on each side until they are cooked through. Once done, remove them from the grill and let them cool slightly.

Next, prepare a large bowl of warm water. Soak each rice paper wrapper in the warm water for about 20 seconds until it becomes soft and pliable. Lay the wrapper flat on a clean surface.

Now, place a couple of grilled shrimp in the center of the wrapper. Add some cucumber slices, carrot sticks, mint leaves, and a few pieces of lettuce on top of the shrimp. Don’t overfill the wrapper; you want to be able to roll it easily.

To roll, fold the bottom of the wrapper over the filling first, then fold in the sides and roll tightly until everything is wrapped up. Repeat this process until you have used all the shrimp and ingredients.

To make the sesame sauce, simply mix 2 tablespoons of sesame oil with a dash of soy sauce in a small bowl. Stir it well and it’s ready for dipping!

Serve your spring rolls with the sesame sauce on the side and enjoy them fresh!

Tips:

1. You can add other veggies like bell peppers or avocado for more flavor.
2. Serve the spring rolls immediately after making them for the best texture.
3. If you want extra flavor, marinate the shrimp in garlic and ginger before grilling.

Nutrition Facts:

• Calories: 220
• Protein: 18g
• Fat: 8g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 1g

10 Rainbow Shrimp Spring Rolls with Fresh Vegetables

Rainbow Shrimp Spring Rolls with Fresh Vegetables are a colorful and healthy treat! Packed with shrimp and fresh veggies, these rolls are perfect for a light lunch or an impressive appetizer. They are fun to make and even more fun to eat!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 8 rice paper wraps
• 1 pound shrimp, peeled and deveined
• 1 cup lettuce, shredded
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 cup bell peppers, thinly sliced (red, yellow, and green for rainbow effect)
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ¼ cup dipping sauce (such as peanut, sweet chili, or soy sauce)

Instructions:

Start by bringing a pot of water to a boil. Add the shrimp and cook until they turn pink, which usually takes about 2-3 minutes. Drain the shrimp and set them aside to cool.

While waiting for the shrimp to cool, prepare your vegetables. Chop and slice the lettuce, carrots, cucumber, and bell peppers. Keep them in separate bowls to make assembly easier.

Next, fill a large shallow dish with warm water. Dip one rice paper wrap into the water for about 10 seconds until it softens, then lay it flat on a clean surface.

Place a small amount of each vegetable, along with a few shrimp, mint, and cilantro leaves on the bottom third of the rice paper wrap. Be careful not to overfill it!

Fold the bottom of the wrap over the filling, then fold in the sides and roll it up tightly like a burrito. Repeat this step with the remaining wraps and fillings.

Once all your spring rolls are prepared, cover them with a damp cloth to keep them fresh. Serve your Rainbow Shrimp Spring Rolls with your favorite dipping sauce. Enjoy!

Tips:

1. You can use any veggies you like or have on hand, such as avocado or radishes.
2. For extra flavor, marinate the shrimp in lime juice and garlic for 15 minutes before cooking.
3. If you want a crunchier texture, add some crispy fried shallots inside the spring rolls.

Nutrition Facts:

• Calories: 180 per serving
• Protein: 20g
• Carbohydrates: 16g
• Fat: 5g
• Fiber: 3g
• Sodium: 220mg

11 Thai Basil Shrimp Spring Rolls with Hoisin Sauce

These Thai Basil Shrimp Spring Rolls are a delightful treat packed with fresh flavors and a crunchy texture. They are a perfect appetizer or a light meal, and when paired with sweet and savory Hoisin Sauce, they become a crowd-pleaser. Ready in no time, these spring rolls are sure to impress!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 cleaned shrimp (peeled and deveined)
• 1 cup Thai basil leaves
• 1 cup lettuce (thinly sliced)
• 1/2 cup carrots (julienned)
• 1/2 cup cucumbers (julienned)
• 1 cup rice paper wrappers
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon Hoisin sauce (for dipping)

Instructions:

Start by heating a skillet over medium heat. Add 1 tablespoon vegetable oil and let it warm up. Once hot, toss in the shrimp and cook for about 3-4 minutes or until they turn pink and opaque. Add soy sauce for flavor and stir well. Remove from the heat and let it cool.

While the shrimp is cooling, prepare all your vegetables. Thinly slice the lettuce, julienne the carrots, and the cucumbers. Set all the veggies aside in a bowl.

Next, fill a shallow bowl with warm water. Take one rice paper wrapper and dip it in the water for about 10-15 seconds until it becomes soft. Carefully place the wrapper on a clean plate.

On the wrapper, place a few pieces of cooked shrimp, a handful of Thai basil leaves, and a mix of the sliced lettuce, carrots, and cucumbers. Be careful not to overfill it.

Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top. Repeat this process for the remaining ingredients, making sure to keep your work surface moist to avoid sticking.

Serve the spring rolls on a platter with a small bowl of Hoisin sauce for dipping. Enjoy your fresh and flavorful Thai Basil Shrimp Spring Rolls!

Tips:

1. You can customize your spring rolls by adding other vegetables or proteins, like chicken or tofu.
2. Make sure not to soak the rice wrappers too long; they should be soft but not falling apart.
3. Store any leftover spring rolls in an airtight container in the refrigerator for a few hours.

Nutrition Facts:

• Calories: 150 per spring roll
• Protein: 10g
• Fat: 5g
• Carbohydrates: 20g
• Fiber: 2g

12 Shrimp, Cucumber, and Pearl Rice Spring Rolls

These Shrimp, Cucumber, and Pearl Rice Spring Rolls are fresh, tasty, and packed with flavor. They make for a perfect appetizer or snack that everyone will love!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 rice paper wrappers
• 1 cup pearl rice
• 1 lb shrimp, peeled and deveined
• 1 cucumber, julienned
• 1 cup lettuce leaves, shredded
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Water for boiling shrimp

Instructions:

Start by cooking the pearl rice according to the package instructions. Once cooked, let it cool down while you prepare the rest of the ingredients.

In a pot, bring water to a boil. Add the shrimp and cook for about 2-3 minutes until they turn pink. Remove the shrimp and let them cool, then slice them into halves.

Next, fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Carefully place it on a clean cutting board.

On the lower third of the wrapper, layer some shredded lettuce, a few pieces of cucumber, a spoonful of pearl rice, and two halves of the shrimp. Add a couple of mint and cilantro leaves for extra flavor.

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, like a burrito. Repeat this process until all the ingredients are used.

To make the dipping sauce, mix lime juice, fish sauce, and sugar in a small bowl until the sugar dissolves. Serve the spring rolls with the dipping sauce on the side.

Tips:

1. For extra crunch, try adding shredded carrots or bell peppers.
2. Make sure to keep the rice paper wrappers covered with a damp cloth while you work to prevent them from drying out.
3. You can substitute shrimp with cooked chicken or tofu if preferred.

Nutrition Facts:

• Calories: 200 per serving
• Protein: 15g
• Fat: 5g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 1g

13 Shrimp and Mint Spring Rolls with Yummy Dipping Sauce

Shrimp and Mint Spring Rolls are a fresh and tasty snack that you can make at home! These rolls are packed with delicious shrimp and invigorating mint leaves. Pair them with a yummy dipping sauce for an extra kick!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 8 large shrimp, peeled and deveined
• 8 rice paper wrappers
• 1 cup fresh mint leaves
• 1 cup shredded lettuce
• 1 cup julienned carrots
• 1 cucumber, peeled and cut into thin strips
• 1/4 cup chopped cilantro (optional)
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon chili sauce (optional)

Instructions:

Start by cooking the shrimp. In a pot of boiling water, add the shrimp and cook for about 2-3 minutes until they turn pink. Drain the shrimp and let them cool down.

Next, prepare your ingredients. Lay out the mint leaves, shredded lettuce, carrots, and cucumber in separate bowls. This makes it easier when you roll the spring rolls.

Now, it’s time to assemble the spring rolls. Fill a shallow dish with warm water. Quickly dip one rice paper wrapper in the water for about 15 seconds until it’s soft.

Place the softened wrapper on a clean surface. In the center, add a few mint leaves, a small handful of lettuce, a few pieces of carrot, cucumber strips, and one shrimp.

Fold the sides of the wrapper over the filling, then fold the bottom up, and roll it tightly like a burrito. Repeat this process until all the ingredients are used.

While your rolls are resting, prepare the dipping sauce. In a small bowl, mix together the peanut butter, soy sauce, honey, lime juice, and chili sauce. Stir until it’s smooth and creamy.

Let the spring rolls chill in the fridge for about 30 minutes before serving. This helps them firm up a bit. Serve the rolls with the delicious dipping sauce on the side.

Tips:

1. Change it up! You can add different veggies like bell peppers or avocado for variety.
2. Make it ahead! These spring rolls can be made a few hours prior; just keep them covered to prevent drying out.
3. Add crunch! For some extra texture, sprinkle crushed peanuts on the dipping sauce.

Nutrition Facts:

• Calories: 190
• Protein: 12g
• Carbohydrates: 15g
• Fats: 10g
• Fiber: 3g
• Sugar: 3g

14 Sesame Shrimp Spring Rolls with Spicy Mayo

These Sesame Shrimp Spring Rolls are fresh, crunchy, and packed with flavor. With juicy shrimp and crisp veggies wrapped in rice paper, they’re perfect for a snack or as an appetizer. Pair them with a creamy, spicy mayo for an extra kick!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

• 8 large shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 1 cup lettuce, shredded
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 8 rice paper wrappers
• 1/4 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice

Instructions:

Start by heating the sesame oil in a pan over medium heat. Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and opaque. Once cooked, remove from heat and let them cool.

While the shrimp cools, prepare your veggies. Julienne the carrot and cucumber. Tear the lettuce into smaller pieces. Gather the cilantro leaves and set everything aside.

Now, it’s time to wrap! Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15 seconds until it softens, then lay it flat on a clean surface.

Start layering the lettuce, carrot, cucumber, a few cilantro leaves, and 2 cooked shrimp on the wrapper. Fold in the sides and roll it tightly from the bottom up. Repeat with the remaining wrappers and filling.

To make the spicy mayo, mix together the mayonnaise, sriracha, and lime juice in a small bowl until smooth.

Serve the fresh spring rolls with a side of spicy mayo for dipping. Enjoy your delicious homemade Sesame Shrimp Spring Rolls!

Tips:

1. You can use other proteins like chicken or tofu if shrimp isn’t available.
2. Add other veggies like bell peppers or avocado for extra flavor and nutrition.
3. Make sure to soak the rice paper only until it’s pliable to avoid tearing.

Nutrition Facts:

• Calories: 180
• Protein: 15g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 2g

15 Oven-Baked Shrimp Spring Rolls with Garlic Aioli

Oven-Baked Shrimp Spring Rolls with Garlic Aioli are a delicious and healthier alternative to the traditional fried spring rolls. These crunchy rolls are filled with tender shrimp and fresh veggies, then baked to perfection. Paired with a flavorful garlic aioli, they make a great appetizer or light meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 8 oz shrimp, peeled and deveined
• 1 cup shredded carrots
• 1 cup cabbage, finely chopped
• 4 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 package spring roll wrappers
• 1 egg, beaten (for sealing)
• Cooking spray

For Garlic Aioli:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions:

Begin by preheating your oven to 400°F (200°C). This will ensure the spring rolls cook evenly and become crispy.

Next, in a bowl, combine the shrimp, shredded carrots, cabbage, green onions, soy sauce, and sesame oil. Mix everything together until the shrimp and veggies are well coated.

Take a spring roll wrapper and lay it out on a clean surface. Place about 2 tablespoons of the shrimp mixture in the center of the wrapper. Fold the sides over the filling and roll it up tightly, sealing the edge with a bit of the beaten egg. Repeat this process for the remaining wrappers and filling.

Now, place the rolled spring rolls on a baking sheet lined with parchment paper. Lightly spray the tops of the rolls with cooking spray to help them achieve a nice golden brown color while baking.

Bake in the preheated oven for 15 minutes, or until the spring rolls are golden and crispy, flipping them halfway through for even cooking.

While the spring rolls are baking, prepare the garlic aioli. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Stir the ingredients together until well combined and creamy.

Once the spring rolls are done baking, serve them warm with the garlic aioli on the side for dipping. Enjoy your delicious treat!

Tips:

1. Make sure to keep the wrappers covered with a damp cloth while assembling to prevent them from drying out.
2. Feel free to add other vegetables like bell peppers or spinach for extra flavor and color.
3. For a spicier kick, add a pinch of red pepper flakes to the shrimp mixture.

Nutrition Facts:

• Calories: 265
• Protein: 16g
• Fat: 15g
• Carbohydrates: 22g
• Fiber: 2g
• Sodium: 400mg