Thai Shrimp Rolls With Peanut Sauce

Thai shrimp rolls with peanut sauce are my go-to for an easy and healthy appetizer. They’re packed with crisp vegetables and served with the best creamy honey-peanut-lime dipping sauce you’ll ever taste!

For a vegan twist, try these easy-to-make fresh spring rolls and Thai vegetable spring rolls.

Why try these shrimp rice paper rolls

• Perfect for meal prep: They’re ideal for your next picnic, lunch, party, or just a healthy on-the-go snack.
• They’re fun to make: Make these rice paper rolls with the kids and turn it into a fun family activity.
• Incredibly versatile: Each ingredient can be swapped to suit your taste.
• Seriously healthy: They’re packed with your favorite fresh vegetables and lean shrimp, so nutritious and light!

Essentials you need

Each Thai shrimp roll can be filled with a combination of your favorite veggies, herbs, noodles, and protein. Below is an overview of everything you’ll need.

Rice paper wrappers

Rice paper wrappers, essential for fresh spring rolls, are thin, translucent sheets made of rice flour, salt, water, and sometimes tapioca. They’re gluten-free, low-carb, and low-fat, making them the perfect base for healthy wraps.

Ensure you’re picking up rice paper wrappers, not the spring roll wrappers meant for deep-frying!

You can easily find rice paper wrappers at Asian supermarkets, markets, or at Amazon.

Vegetables for fresh shrimp rolls

Thai shrimp rice paper rolls are typically filled with different types of fresh, colorful, and crunchy veggies.

Commonly used vegetables include lettuce, carrots, and cucumbers, forming a crisp and firm foundation.

While living in Belgium, I loved adding bell peppers for color. You can opt for greens to bright yellows, oranges, and reds. However, in Isan, bell peppers are a rarer find and quite expensive, so I use other local options.

To add flavor and freshness, I use herbs like mint and coriander. Below is a complete list of vegetables and herbs you can consider, feel free to mix and match!

Vegetable options for spring rolls:

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

Rice vermicelli

Toss in some rice vermicelli to give your fresh spring rolls an irresistible, chewy texture that simply makes every bite better.

They keep the rolls light and healthy, so you can munch away without any guilt! Get them at Amazon or at any larger supermarket.

Shrimp

Up until now, we’ve been vegan-friendly.

It’s time to add some hearty protein, and what’s better than some beautifully pink shrimp? They add a pop of color and that fresh flavor that’s just unbeatable.

If shrimp isn’t your yum, feel free to swap it out for any protein you like, like chicken or pork.

Peanut sauce

This insanely delicious sauce is like the cherry on top of an already irresistible treat. I whipped up this peanut sauce to capture the soul of Thai cuisine, so I balanced the salty, sweet, and sour notes.

I kept it all on the healthy side, I ditched the regular sugar and went with honey. Honey not only sweetens the deal but adds a smooth, natural flavor that makes this creamy peanut sauce one-of-a-kind, a must-try!

Ingredients for the peanut sauce:

• Peanut butter
• Sesame oil
• Honey
• Water
• Lime

For more options, check out my collection of Thai dipping sauces. Whether you crave something spicy, savory, or sweet, you’ll find the perfect dip to complement your rolls. Also, try my authentic Thai peanut sauce recipe!

Here’s another quick rundown of all the essentials you’ll need:

• Peanut sauce ingredients: Peanut butter, sesame oil, honey, water, and lime.
• Vegetables and herbs: I went with lettuce, green onions, carrots, and mango.
• A large bowl filled with lukewarm water to soften the rice paper wrappers.
• Shrimp or another protein
• Rice paper wrappers
• A flat rolling surface
• Rice vermicelli

How to make fresh spring rolls with shrimp

Make peanut sauce

Mix 1 cup peanut butter, 1/2 cup water, 5 tablespoons honey, 2 tablespoons lime juice, and 1 tablespoon sesame oil in a pan over medium heat. Stir until creamy. For a thicker sauce, simply cook longer.

Cook rice vermicelli

Bring a pot of water to a boil, add the rice vermicelli, and cook for 1–2 minutes or until they are soft yet still retain a bit of a bite. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.

Cook shrimp

Place a grilling pan over medium-high heat. Place the shrimp or your choice of protein and cook for 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook. If adding chicken or other protein, adjust cooking time accordingly. Set aside to cool.

Prep the vegetables

Rinse all your vegetables under cold water. Peel those that require peeling. Then, slice them into long, thin strips or julienne them for easy rolling. Finely chop your herbs and dry everything.

How to roll Thai shrimp rolls

1. Soften rice paper: Dip one rice paper wrapper into a bowl of lukewarm water for about 10 seconds. It should be slightly pliable but still hold a bit of firmness.

2. Layer the fillings: In the center of the wrapper, arrange a layer of vegetables, followed by shrimp and a small amount of rice vermicelli. Feel free to adjust the quantities and order.

3. Start rolling: Gently lift the bottom edge of the rice paper and fold it over the fillings. Roll it away from you once to tighten.

4. Seal the sides: Fold in the left and right sides of the rice paper towards the center to seal the sides of your roll.

5. Complete the roll: Continue rolling upwards until the rice paper completely wraps around the fillings. Repeat until you’re out of vegetables and serve immediately.

How to serve

Place the rolls side by side with a little space between each. Cut some in half to showcase the filling and arrange them facing up.

Sprinkle finely chopped herbs like cilantro or mint over the rolls, and optionally drizzle crispy fried garlic on top.

Serve with peanut sauce or another dip like this Thai sweet chili sauce.

How to store

To store fresh spring rolls:

1. Wrap each one individually in plastic wrap or a clean, slightly damp cloth.
2. Place them in a single layer inside an airtight container. If you need to stack, place a piece of parchment paper between each layer to prevent sticking.
3. Store in the fridge and consume within a day or two.

More Thai shrimp recipes you’ll love

• Goong ob woonsen (Thai glass noodle prawn)
• Pla goong salad (spicy Thai shrimp salad)
• Tom yum kung (spicy Thai shrimp soup)
• Authentic Thai red curry recipe
• Shrimp with bean sprouts
• Shrimp larb recipe

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Thai Shrimp Rolls With Peanut Sauce

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

Praew

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Cuisine Thai

Course Snack

Serving Size 30 rolls

Ingredients

FOR THE SPRING ROLLS

• 1 package of rice paper wrappers
• 1 package of rice vermicelli dried
• 30 shrimp cleaned and deveined
• 2 mango ripe
• 1 large carrot
• 1 large cucumber
• red or green lettuce
• 1 bunch of green onions
• 1 bunch of mint
• 1 bunch of coriander

FOR THE PEANUT SAUCE

• 1 cup peanut butter
• 1/2 cup water
• 5 tablespoons honey
• 4 tablespoons fresh lime juice
• 1 tablespoon sesame oil

Instructions

MAKE PEANUT SAUCE

• Mix 1 cup peanut butter, 1/2 cup water, 5 tablespoons honey, 2 tablespoons lime juice, and 1 tablespoon sesame oil in a pan over medium heat. Stir until creamy. For a thicker sauce, simply cook longer.

COOK RICE VERMICELLI

• Bring a pot of water to a boil, add the rice vermicelli, and cook for 1–2 minutes or until they are soft yet still retain a bit of a bite. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.

COOK SHRIMP

• Place a grilling pan over medium-high heat. Place the shrimp or your choice of protein and cook for 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook. If adding chicken or other protein, adjust cooking time accordingly. Set aside to cool.

PREP THE VEGETABLES

• Rinse all your vegetables under cold water. Peel those that require peeling. Then, slice them into long, thin strips or julienne them for easy rolling. Finely chop your herbs and dry everything.

ROLL THAI SHRIMP ROLLS

• Dip one rice paper wrapper into a bowl of lukewarm water for about 10 seconds. It should be slightly pliable but still hold a bit of firmness.
• In the center of the wrapper, arrange a layer of vegetables, followed by shrimp and a small amount of rice vermicelli. Feel free to adjust the quantities and order.
• Gently lift the bottom edge of the rice paper and fold it over the fillings. Roll it away from you once to tighten.
• Fold in the left and right sides of the rice paper towards the center to seal the sides of your roll.
• Continue rolling upwards until the rice paper completely wraps around the fillings. Repeat until you’re out of vegetables and serve immediately.

Video

@hungryinthailand.com

Summer Rolls With Peanut Sauce #summerrolls #peanutsauce #vietnamesefood

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Notes

• Use the nutrition card in this recipe as a guideline.
• I haven't specified exact amounts for the vegetables, so feel free to stuff the rolls with as much or as little of each green as you like. It's all about personal preference.

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