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Vietnamese shrimp spring rolls and peanut sauce.
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5 from 1 vote

Vietnamese Shrimp Spring Rolls With Peanut Sauce

Shrimp and veggies wrapped in rice paper and dipped in a creamy peanut sauce. Yum! Assemble rolls before serving or show everyone how to make their own! This can be a fun activity for a special family night or dinner party.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Vietnamese
Keyword: Fun Dinner Idea, Gluten Free, Gluten Free Dinner Ideas, Healthy Dinner Ideas, Healthy Lunch Ideas, High Protein, Low Calorie, Lunch Ideas No Sandwiches, Peanut Sauce, Spring Roll Recipe, Spring Rolls, Unique Dinner Idea
Servings: 6
Calories: 208kcal
Author: Stacey Adams


Spring Rolls

  • 16 oz. large shrimp *raw, peeled, tail off
  • 4 oz. rice noodles
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 12 sheets rice paper *see note below
  • 1 bunch green leaf lettuce
  • 1 bunch bok choy
  • 1 cup shredded carrots *see note below
  • ½ medium size jicama
  • 1 medium size cucumber
  • ¼ cup cilantro *chopped
  • ¼ cup chives *chopped

Peanut Dipping Sauce

  • ½ cup smooth peanut butter
  • cup gluten free soy sauce *see note below
  • cup water
  • 3 tablespoons honey

Recipe notes:

Rice paper: typically found in the international food isle. If not, Asian grocery stores will most certainly have them available. Out of luck? No worries! You can buy rice paper wrappers on Amazon
Shredded Carrots: I prefer to buy a bag of pre-shredded carrots in the produce section. This is a nice way to save a little time! 
Gluten free soy sauce: you can, of course, use regular soy sauce if you're not worried about making this recipe gluten free!


  • Add a dash of olive oil to a large frying pan and place on medium low heat.
  • While you wait for your pan to heat, place shrimp in a small mixing bowl. Add a bit more olive oil, garlic powder, ground black pepper and salt. Mix until shrimp are well coated.
  • Place shrimp in the frying pan in a single layer, leaving an inch of space between each one to avoid overcrowding. You may need to cook your shrimp in two to three shifts for proper spacing, this is important as overcrowding your pan can result in too much moisture and your shrimp will boil rather than fry. Sauté for 1-2 minutes on each side. Once shrimp is fully cooked through, remove from pan and set aside.
  • Place a pot of hot, salted water on the stovetop on high heat. Once water comes to a boil, cook rice noodles according to package instructions (move on to veggie prep below while you wait for water to boil). Once noodles are done, drain & rinse and cut them into thirds. You may opt to leave your noodles long and fold them when placing then in your rolls, I personally have found it more convenient to cut them into smaller pieces.
  • Julienne cucumber and peeled jicama. This simply means to cut them into small "sticks." You can dice your veggies if you prefer! Get our your bag of pre-shredded carrots, rinse bok choy/lettuce and pat dry.
  • Make your peanut dipping sauce. Measure peanut butter, soy sauce, water and honey into a small mixing bowl and whisk well, until smooth. (If desired you can skip this step and use a fish sauce or hoisin sauce for dipping).
  • Arrange all fillings around a clear work surface.
  • Dip your rice paper in lukewarm water and place on a plate or cutting board. Note: you only need to soak the paper for 2-3 seconds and it will still be hard when you take it out of the water.
  • Add shrimp and desired fillings to paper. Once wrap becomes stretchy and sticky (this will take a minute or two), roll your fillings up in the paper.
  • Dip in peanut sauce and enjoy!

Storing Leftovers

  • Place any leftover spring rolls in an airtight container and refrigerate for 3-4 days. Fresh spring rolls do not freeze well.


Serving: 2rolls (without dipping sauce, all values are approximate). | Sugar: 2.5g | Fiber: 3g | Calories: 208kcal | Fat: 4.5g | Protein: 21g | Carbohydrates: 21.5g