Shrimp Spring Rolls

Shrimp Spring Rolls

Found on one of our partner website Wixter


Shrimp Spring Rolls

  • 12 oz Wixter American Shrimp
  • 10 Rice Paper Wraps 
  • 10 small leaves Bib Lettuce
  • 1 cup Purple Cabbage, thinly shredded
  • 1 cup Carrots, julienned
  • 1 Avocado, sliced
  • 20 fresh Mint leaves 
  • 20 fresh Basil leaves 
  • 20 sprigs fresh Cilantro 

Peanut Dipping Sauce

  • 1/2 cup Coconut Aminos 
  • 1/4 cup creamy Peanut Butter 
  • 1/4 cup Water 
  • 1 tbsp Rice Wine Vinegar 


  1. Whisk together the peanut sauce ingredients until smooth and set aside.
  2. In a large saucepan bring 6 cups of water to a simmer.
  3. Add the shrimp and simmer for 2 minutes. Strain and place on paper towel to dry. 
  4. When the shrimp have cooled, slice them in half so that they lay flat. (optional) 
  5. Fill a pie pan or large bowl with water that is big enough for the rice paper rounds to fit. 
  6. Submerge a rice paper round for 10-15 seconds flipping over once and then lay flat on a cutting board. The rice paper will still be a bit stiff but it will continue to soften as you roll. 
  7. Place the lettuce on the bottom third of your rice paper and then layer 1 tablespoon each of the cabbage and carrots. Lay one slice of avocado and then layer two pieces each of the herbs. Top with three shrimp pieces. 
  8. Carefully, tightly roll the paper away from you and fold the sides in an envelope pattern until it’s closed completely.
  9. Repeat with remaining wrappers. Eat immediately. Serve with peanut dipping sauce. Enjoy!

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