Thai shrimp rolls with peanut sauce assure an explosion of flavor in every bite, they’re perfect as an easy appetizer or light meal. I loaded them with crunchy vegetables, tasty shrimp, and the creamy honey-peanut-lime sauce is just irresistible! Trust me, once you start rolling and eating them, you won’t be able to stop.

Fresh spring rolls are very versatile, and can be made with ingredients that suit your personal taste, so you can get creative with the fillings and sauces! Here’s an overview of ingredients that I like to use.

Rice paper wrappers

Before you can get to rolling, you’ll need rice paper wrappers, not to be mistaken with spring roll wrappers.

These translucent sheets are made from rice, salt, water, and sometimes tapioca starch. All 4 ingredients are naturally gluten-free, but always check the package labeling if gluten-free is what you’re looking for.

Not only are they naturally gluten-free, they’re also low-carb, low-fat, and offer a decent amount of protein. And that’s a good thing because the fresh spring rolls are so tasty, you’ll want to keep eating them!

You can easily find these at Asian supermarkets or Asian grocery stores.

Vegetables

These rolls are typically filled with different types of fresh, colorful, and crunchy veggies.

The most commonly used vegetables in fresh spring rolls are lettuce, carrots, and cucumbers. When I lived in Belgium, I loved to add some bell peppers to them as well, as they come in a range of colors from green to yellow to orange to red. A perfect choice to add some vibrant colors, but sadly, bell peppers are not easy to find in Isan.

I like to add in some of my favorite herbs as well, like mint and coriander, to add extra freshness and flavor.

Here’s a list of all herbs and vegetables I can think of. Mix and match different flavors to your personal taste preference!

• Red or green lettuce
• Carrot
• Cucumber
• Bell pepper
• Mint
• Coriander
• Mango
• Avocado
• Thai basil
• Chilies
• Green onions
• Cilantro
• Bean sprouts

Rice vermicelli

I like to add in some rice vermicelli as well! It’s a perfect match with the other gluten-free ingredients and adds a nice chew and texture. It also makes the rice paper rolls a bit more filling while still keeping them perfectly healthy.

For extra flavor, I mixed in a tablespoon of fried garlic oil that I had left from making a new batch of crispy fried garlic a few days earlier.

Shrimp

Up until now, I listed everything needed to make vegan fresh spring rolls. It’s time to add some extra protein in. My favorite option is definitely shrimp! But you can sub shrimp for any protein of your choice, like chicken, beef, pork, or even tofu.

Whatever you choose, it will be delicious either way!

Peanut sauce

The cherry on the pie, this peanut dipping sauce, was so creamy and so yummy. I wanted this dip to represent some of the flavors of Thai cuisine. So I made sure it tasted salty – sweet – and sour.

I also didn’t want to ruin the healthy part, that’s why I used honey instead of regular sugar. And I think I cracked the code to the perfect peanut sauce, it’s honey!

Ingredients for the dip

• Store-bought peanut butter or unsalted peanuts and salt
• Honey
• Lime
• Sesame oil
• Water

You can take a look at my other Thai sauce recipes for a wide array of dips for flavors of spicy to sweet to salty and more.

How to make peanut sauce

How to roll Thai shrimp rolls

Make sure you have all these things at your disposal.

• A flat rolling surface
• A large bowl, or pie pan, filled with lukewarm water
• Rice paper wrappers
• Rice vermicelli
• Shrimp or other protein
• Vegetables and herbs: I used lettuce, green onions, carrots, mango, cucuvc
• Peanut sauce

Now that you have everything you need, you can roll up your sleeves and begin rolling!

First, cook the rice vermicelli in a pot over medium heat. Stir as the noodles cook for about a minute until they become soft, but be sure to check the package instructions as some may take a bit longer. Drain the water with a colander.

Next, grill or cook the protein of your choice until done. For this recipe, I grilled shrimp in a grilling pan, and I also added some chicken to it.

Thinly slice or chop the vegetables into thin, long pieces.

• Place 1 rice paper into the bowl with lukewarm water for 10 seconds. The rice paper should still feel slightly firm, not completely soft. It will continue to soften as you prepare the filling.

• Add layers of vegetables, shrimp, and rice vermicelli in the center of the wrapper. You can play around with the amount and order of ingredients to your preference.

• Take the bottom part of the rice paper and fold it over the filling, then roll over once to tighten.

• Fold in both sides of the rice paper.

• And then just roll upwards.

The more you make these, the better you become at rolling them!

How to serve

Serve immediately after rolling and pair with the peanut sauce or any of my other Thai sauces.

I like to cut some in half, and leave some as whole for a nice presentation.

How to store

Thai shrimp rolls taste best the day they are made. They’ll be crunchy, fresh, and flavorful.

Leftovers can be stored in your refrigerator until the next day, any longer than that and they will lose their freshness. Each roll should be wrapped in plastic wrapper separately to avoid them from sticking together, and stored in an airtight container.

More appetizer recipes that you’ll love

• Pork ribs (These incredibly flavorful pork ribs come with an amazing sauce for grilled meat.)
• Thai marinated chicken (Marinated just like we enjoy it in Isan.)
• See all my appetizers here.

Thank you for reading this Thai shrimp rolls with peanut sauce recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

Print Recipe

5 from 1 vote

Thai Shrimp Rolls With Peanut Sauce

Author: Praew Cooking Method: Grilling Cuisine: Asian cuisines Courses: Appetizer, Dinner, Side Dish Recipe Keys: Egg Free High Protein Low Carb Low Fat

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 30 Calories: 124

Description

Come and explore the fresh and vibrant flavors of these Thai shrimp rolls, paired with a deliciously creamy peanut sauce!

Ingredients

Servings

For the spring rolls

• 1 package rice paper wrappers
• 1 package rice vermicelli
• 2 mango
• 1 large carrot
• 1 large cucumber
• some red or green lettuce
• 1 bunch green onions
• 1 bunch mint
• 1 bunch coriander
• 30 pieces of shrimp (grilled and peeled, or other protein, adjust quantity to your preference)
• 1 large bowl lukewarm water
• you also need a flat rolling surface

For the peanut sauce

• ¹⁄₂ teaspoon salt (to make peanut butter)
• 1 cup peanuts (unsalted, to make peanut butter)
• 1 cup peanut butter
• ¹⁄₂ cup water
• 5 tablespoons honey
• 4 tablespoons fresh lime juice
• 1 tablespoon sesame oil

Instructions

For the peanut sauce

1. If you don't have store-bought peanut butter, then follow these directions to make homemade peanut butter. If you do, then continue with step 2.
   
   To start, prepare the roasted peanuts by heating a pan or skillet over medium heat and adding 1 cup of peanuts. Roast and stir regularly for about 5 minutes. Remove the pan from heat and let the peanuts cool down before removing their skins. You can do this by kneading the nuts with your hand and blowing away the loosened skin.

   Next, add the roasted peanuts and 1/2 teaspoon of salt to a blender and mix until you get a peanut butter-like consistency.

2. Combine 1 cup peanut butter (or the result from step 1), 1/2 cup water 5 tablespoons honey, 2 tablespoons lime, and1 tablespoon sesame oil in a cooking pan or skillet over medium heat. Cook until you get a creamy texture. The longer you cook it, the thicker your peanut sauce well become.

For the rice vermicelli

1. Cook the rice vermicelli in a pot over medium heat. Stir as the noodles cook for about a minute until they become soft, but be sure to check the package instructions as some may take a bit longer. Drain the water with a colander.

For the shrimp

1. Grill or cook the protein of your choice until done. For this recipe, I grilled shrimp in a grilling pan.

For the vegetables

1. Thinly slice or chop the vegetables into thin, long pieces.

To roll the fresh spring rolls

1. Place 1 rice paper into the bowl with lukewarm water for 10 seconds. The rice paper should still feel slightly firm, not completely soft. It will continue to soften as you prepare the filling.

2. Add layers of vegetables, shrimp, rice vermicelli in the center of the wrapper. You can play around with the amount and order of ingredients to your preference.

3. Take the bottom part of the rice paper and fold it over the filling, then roll over once to tighten.

4. Fold in both sides of the rice paper and then just roll upwards.

Nutrition Facts

Serving Size 1 spring roll with peanut sauce and shrimp

Servings 30

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Amount Per Serving

Calories 124kcal

% Daily Value *

Total Fat 4.8g8%

Saturated Fat 1.1g6%

Total Carbohydrate 14g5%

Dietary Fiber 2.4g10%

Sugars 3.1g

Protein 7.9g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Thai shrimp rolls with peanut sauce, fresh spring rolls with peanut sauce, Thai fresh spring rolls, fresh spring rolls

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