Shrimp Spring Rolls with Ginger Peanut Sauce

It’s officially April, which means it’s the perfect time for something fresh, light and SPRINGY! That’s why I’m introducing you to my shrimp spring rolls with ginger peanut sauce!

Overhead shot of Shrimp & Vegetable Spring Rolls with Ginger Peanut Sauce.

What to put in your shrimp spring rolls with ginger peanut sauce

These spring rolls are just that.  They’re filled with all of the best crisp veggies: cucumber, red cabbage, radishes, carrots, red bell pepper and handfuls of fresh cilantro… whatever your heart desires! 

Plus, they’re also stuffed with creamy avocado and plump, juicy cooked shrimp and a splash of fresh lime juice.  There is seriously nothing better than all of those bright colors and textures wrapped up in one little roll.

And if you’ve never made fresh spring rolls before, the rice papers can be slightly intimidating, but I promise you’ll get the hang of it and will be stuffing veggie and shrimp spring rolls on the daily. 

All you need is a package of rice paper wrappers (sometimes called spring roll wrappers) and a bit of water, and you’re ready to roll (pun intended).  Each rice paper gets a dip in the water for about 1-2 minutes, just until it’s pliable and sticky. 

Then, transfer it to a cutting board, stack your shrimp and veggies in the center, tuck each end in, then roll it up like a burrito. 

They don’t have to be perfect, but they do roll up best with about half a cup of fillings and when rolled up pretty tight.  Practice, practice, practice! 

The good news is even if you ‘mess one up’, it still tastes delicious.  Promises.

Overhead shot of crispy fresh vegetables prepared and ready to go into the rolls on a white plate.
Wrapped spring rolls on a white marble board.
Side shot of finished Shrimp & Vegetable Spring Rolls with Ginger Peanut Sauce

The BEST ginger peanut sauce

Also, the ginger peanut dipping sauce that goes along with the spring rolls is LIFE.  We’ve got natural peanut butter, soy sauce or tamari, fresh lime juice, brown sugar, sesame oil, fresh ginger and Sriracha with a little water to thin it out as needed. 

I have been making this peanut sauce for many years and have shared it in my cooking classes and in different recipes, and I seriously stand by it as THE BEST peanut sauce. 

It hits all of the right notes: spicy, umami, sweet and a bit tart, and will become your new go-to sauce for all Asian-inspired cooking.  Just give it a good whisk (and don’t forget to use FRESH lime juice and ginger), and you’re off to the races.

These spring rolls will be your new favorite meal and/or appetizer.  I’m serious.

Overhead shot of Shrimp & Vegetable Spring Rolls with Ginger Peanut Sauce

P.S. you can really customize these spring rolls when it comes to the protein and veggies.  Make them your own, but just don’t mess with the peanut sauce.  I’m watching you.


Shrimp Spring Rolls with Ginger Peanut Sauce

Fresh spring rolls filled with crispy vegetables, creamy avocado, juicy shrimp & lime juice with a side of delicious ginger peanut sauce. 

  • Author: Julie Andrews
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 10 Spring Rolls 1x
  • Category: Dinner
  • Method: No-Cook
  • Cuisine: Asian



Spring Rolls:

  • ½-pound large cooked shrimp, peeled and tails removed
  • 1 large carrot, peeled and julienned
  • 1 large cucumber, julienned
  • 1 red pepper or 10 radishes, julienned
  • ⅓ cup purple cabbage, chopped
  • 1 avocado, sliced
  • Handful of fresh cilantro, chopped
  • Squeeze of fresh lime juice
  • 10 (8-inch) spring roll rice paper wrappers

Peanut Sauce:

  • 3 tablespoons creamy natural peanut butter
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons low sodium soy sauce or Tamari
  • 1 ½ tablespoons toasted sesame oil
  • Zest and juice of 1 lime
  • 1 teaspoon Sriracha or chili garlic sauce
  • 1 teaspoon fresh ginger, peeled and minced
  • Splash hot water


  1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan. Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry. Stack shrimp and vegetables in the center of the rice paper. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
  2. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.


  • Serving Size: 2 Spring Rolls
  • Calories: 309
  • Sugar: 12 g
  • Sodium: 518 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 68 mg

Keywords: veggie, best, easy, simple, healthy, make-ahead

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