Shrimp Spring Rolls with Peanut Sauce

Active Time: 10 minutes • Total Time: 5 minutes

Yields: 6 Spring Rolls

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  • Shrimp Spring Rolls
  • ½ container Earthbound Farm Organic 50/50 Spinach and Spring Mix
  • 10 jumbo shrimp 16-20 ct, peeled, deveined & thawed
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 6″ piece English cucumber cut into thin strips
  • 1 red bell pepper de-seeded and cut into strips
  • 1 container fresh mint
  • 1 container fresh basil
  • ½ bunch fresh cilantro rinsed and dried
  • 6 rice paper wrappers
  • Peanut Sauce
  • 1 can full fat coconut milk
  • ⅓ cup peanut butter natural
  • 3 tablespoons soy sauce
  • 3 tablespoons coconut sugar
  • 2 garlic cloves, minced
  • 2 teaspoons red pepper fakes plus extra for garnish
  • 1 tbsp peanuts chopped small – optional for garnish

These fresh Shrimp Spring Rolls with Peanut Sauce by The Mindful Hapa are the perfect celebration of summer flavor and fresh produce. They’re light and crisp (because of fresh crunchy veggies, not a fried wrapper), gluten-free, dairy-free, and a fun variation of the traditional Vietnamese Spring Roll recipe!

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Prepare the shrimp: heat a medium cast iron skillet over medium head and add 1 tablespoon olive oil. Pat your shrimp dry and sprinkle with salt & pepper. Add to the pan and cook for 3-4 minutes each side, or until the shrimp are cooked through (shrimp should be tightly wrapped). Once cool, cut in half lengthwise so you have two pieces of shrimp. Set aside.

Setup your assembly station: Ensure you have all filling ingredients prepared and ready to go! This will make the assembly process much easier!

Prepare your rice paper wrapper according to package instructions. We usually add a single sheet to a bowl of warm water and leave in for ~30 seconds, so the sheet has softened but is still slightly pliable. Do not do all 6 ahead of time, but instead, do each right before you assemble.

Assemble Shrimp Spring Rolls: Start by adding 3 shrimp halves, seared side down, to the bottom third of a prepared rice paper wrap. Top with Earthbound Farm Organic 50/50 Spinach & Spring mix, 3-4 sticks of sliced cucumber and red bell pepper, followed by the fresh mint, cilantro, and basil. Fold like a burrito – move the bottom of the wrapper over the filling ingredients and pull towards you to wrap tightly. Fold in sides and roll again until closed.

Serve with Peanut Sauce & enjoy!

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Peanut Sauce

Add all ingredients to a small saucepan and bring to a boil.

Once boiling, turn down heat and let simmer for 15 minutes uncovered.

Remove from heat and let cool. Optional: add 1-2 tbsp water to thin if you prefer a thinner consistency.

Move to a serving bowl. Optional, garnish with chopped peanuts and extra red pepper fakes.

Recipe Notes
Refer to substitutions section above for all options!

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