Shrimp Spring Rolls

I went through a major spring roll phase in college. They’re super healthy and fun to make and you can really fill them with whatever you like: vegetables, chicken, shrimp, et cetera. I made these as part of an Asian Fusion menu for Disney Dinners: Mulan and got rave reviews.

Shrimp Spring Rolls | The Rose Table

I hate to even put quantities here because you can fill spring rolls however you like and make however many as you like! Make one because you feel like it. Make two for lunch. Make 50 for a party. Per spring roll, you need about a heaping spoonful of shredded carrots and cucumber, a couple slices of avocado, one leaf of lettuce, a few leaves of mint and basil, and one shrimp.

Shrimp Spring Rolls | The Rose Table

Shrimp Spring Rolls | The Rose Table
Soaking the rice paper
Shrimp Spring Rolls | The Rose Table
Filling the spring roll
Shrimp Spring Rolls | The Rose Table
Rolling the spring roll
Shrimp Spring Rolls | The Rose Table
Ta da!

It turns out that rolling spring rolls is not like riding a bike but even by the last few, they were looking much better. Don’t get discouraged if yours isn’t beautiful the first time. It’ll still taste delicious! The best tip I found online is to ignore the rice paper package instructions of soaking for sixty seconds. Instead, soak the rice paper in water for 20-25 seconds, then set it on a damp towel while you fill the spring roll. It’ll be perfectly softened and ready to wrap! Thanks, internet!

Shrimp Spring Rolls | The Rose Table

This peanut sauce is positively to die for. Good luck not diving in with a spoon. It’s addictive and would be equally delicious on some grilled chicken skewers! My jar lasted about five days in the fridge before it started to separate. I whisked the ingredients again and it tasted perfectly fine, but will you really have any leftover?

Photography by My Curly Adventures.

Shrimp Spring Rolls | The Rose Table
Shrimp Spring Rolls
Rice paper rounds
Leaf lettuce
Vermicelli, cooked and rinsed under cold water
Mint, thai basil
Shredded carrots
Cucumbers, cut into thin strips
Avocado, cut into slices
Cooked, cold shrimp, cut in half lengthwise

  1. Soak rice paper round in water 20-25 seconds. Remove and set on damp towel.
  2. Add a few leaves mint and thai basil to one side of the spring roll. Add a leaf of lettuce, vermicelli, shredded carrots, cucumbers, two avocado slices, and two pieces of shrimp, taking care not to overfill the rice paper.
  3. Carefully wrap up like a burrito and serve with peanut sauce. Delicious!

Peanut Sauce
2 Tbsp vegetable oil
2Tbsp soy sauce
2 Tbsp sugar
1.5 Tbsp peanut butter
2 tsp rice wine vinegar
1/2 tsp dark sesame oil
1/8 tsp cayenne pepper

  1. Whisk all ingredients together in a small bowl. Excellent with chicken, pork, and shrimp! Keep leftovers in a jar in the fridge.


Shrimp Spring Rolls | The Rose Table Shrimp Spring Rolls | The Rose Table

For Mulan, I served these spring rolls with my Asian Cucumber Salad. Get the recipe here. Read more about Disney Dinners: Mulan here. Watch the Mulan video:

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Shrimp Spring Roll Recipe

Happy rolling,

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