Dinner · From Adam's kitchen

Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 55 min
Yield: 4 servings
Ingredients: ½ lb shrimp, thawed, peeled, deveined, and tails removed; 2 tsp sesame oil; 2 tsp sesame seeds; 10+ spring roll wrappers; ½ red cabbage, cut into thin matchsticks; 1 cup carrots, cut into thin matchsticks; 4 green onions, minced; ½ jalapeño, seeded and minced; 1 cup bean sprouts, washed; ½ cup cilantro, mint, or basil (or a mix); Avocado, thinly sliced; ½ cup almond or peanut butter; ¼ cup hoisin sauce; 1-2 tbsp chili garlic sauce; 2 tbsp soy sauce; 1 tsp sesame oil; Juice of ½ lime

Fresh, crunchy rice paper rolls filled with sesame shrimp, veggies, herbs, and avocado, with a spicy almond-hoisin dipping sauce you will want to put on everything.

Dairy-free
Fun for a group

Serves: 4
Skill: Intermediate
Prep: 30 min
Cook: 5 min
Total: 55 min

Fresh shrimp spring rolls on lettuce with a small cup of dipping sauce

Plate of shrimp spring rolls and dipping sauce on a wooden table

Method

Heads up
Do all the prep before you start rolling. Once the wrappers are wet, you will want everything within reach.
Thaw the shrimp (20 min)
Thaw the shrimp in a bowl of cold water, then peel, devein, and remove the tails.
Prep the fillings (15 min)
Cut the cabbage and carrots into thin, bite-size matchsticks. Mince the jalapeño, green onions, and herbs. Wash the bean sprouts and thinly slice the avocado.
Cook the shrimp (3-4 min)
Heat the sesame oil in a skillet over medium heat. Cook the shrimp 1-2 minutes per side, sprinkling with sesame seeds. Set aside to cool.
Ready whenThey are pink and opaque all the way through and curled into a loose “C” shape.
Make the sauce (3 min)
Mix all the sauce ingredients until smooth.
Ready whenIt clings to a spoon instead of running off. If it is too thick, add water 1 tbsp at a time. If it is too thin, add more nut butter.
Soak a wrapper (15-20 sec)
Fill the shallow pan with warm tap water. Soak one wrapper at a time.
Ready whenIt is just limp. It will keep softening as you fill it, so do not over-soak.
Fill and roll (1 min each)
Lay the wrapper on the damp towel. Add a little of everything to the lower third, with about 2 shrimp per roll. Do not overfill, or it will tear. Fold in the sides, then roll it up tightly like a burrito.
Serve
Serve right away, seam side down, with the dipping sauce. Cut in half on the diagonal to show off the filling.

Make it cheffy

Show off the shrimp

How

Slice each shrimp in half lengthwise and lay the halves cut side up on the wrapper first, then add the fillings on top and roll.

Why

The pink shrimp shows through the rice paper, so your rolls look like they came from a restaurant.

Swaps

Shrimp → baked tofu or rotisserie chicken.
Almond butter → peanut butter.
Wrapper tearing? Soak for less time, use less filling, or double-wrap.
Rolls sticking together? Keep them apart on the plate, or wrap each one in lettuce.

Make ahead & storage

Make ahead

Make the dipping sauce ahead and keep it in the fridge.

Storage

Best fresh. Keep rolls in the fridge, wrapped individually in plastic wrap.

Macros per serving

Estimate

Calories: about 460
Protein: about 23 g
Carbs: about 47 g
Fat: about 23 g

Per serving, based on 4 servings. Includes the dipping sauce. Avocado not included.

Back to the recipe box

Shrimp Spring Rolls

Method

Heads up

Thaw the shrimp (20 min)

Prep the fillings (15 min)

Cook the shrimp (3-4 min)

Make the sauce (3 min)

Soak a wrapper (15-20 sec)

Fill and roll (1 min each)

Serve