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5.0 from 66 votes

Spring Rolls with Peanut Sauce

Homemade spring rolls with peanut sauce make for a light meal or lovely appetizer. Add your favorite crunchy vegetables to customize them to your heart's content. Do it for the peanut sauce!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 spring rolls
Calories: 96 kcal
Course: Appetizer
Cuisine: Thai

Ingredients

For the Spring Rolls:
  • 1 spring roll rice wrappers
  • 1 (8-oz) package Vermicelli rice noodles
  • 1 lb steamed shrimp sliced in half length-wise, cooked*
  • 15 leaves Thai basil
  • 1 cup shredded carrot
For the Peanut Sauce:
  • 1/3 cup unsweetened creamy peanut butter
  • 1/3 cup full-fat canned coconut milk
  • 1 Tbsp liquid aminos **
  • 1 Tbsp pure maple syrup
  • 1 Tbsp Sweet chili sauce
Optional Add-ins:
  • 1 to 2 cups purple cabbage shredded
  • 1 to 2 large avocado sliced
  • 1 cup fresh cilantro or mint loosely packed

Instructions

Prepare the Sauce:
    Cup of Yum
  1. In a small bowl, stir together all of the ingredients until well-combined. Taste the sauce for flavor and add more pure maple syrup to your personal taste. Set aside (or refrigerate) until ready to use.
Make the Spring Rolls:
  1. Bring a small pot of water to a boil, then remove it from the burner. Add the vermicelli rice noodles and allow them to sit for 5 minutes, stirring occasionally. Strain the noodles, put them in a bowl, and refrigerate until cool.
  2. Slice the shrimp down the center lengthwise and cut in half so that they lay flat in the spring rolls instead of puffing out.
  3. Add hot water to a wide-mouth saucepan or large bowl. Lay one spring roll skin (wrapper) flat on the hot water just until wet. Place it on a flat surface (such as a plate, cutting board or piece of parchment paper).
  4. Lay three to four shrimp slices on the center of the rehydrated rice paper. Add your desired amount of vermicelli noodles, one basil leaf (or cilantro or mint), shredded carrot, red cabbage, avocado slices, and any other add-ins you fancy.
  5. Wrap the stuffing just as you would a burrito, making sure to wrap tightly. First, fold up the bottom of the rice wrapper, covering some of the ingredients in the center. Then, fold in the sides. Finally, fold down the top of the spring roll wrapper, covering the rest of the ingredients in the center.
  6. Serve immediately with homemade peanut sauce!

Notes

  • *Use store-bought pre-cooked shrimp or cook the shrimp yourself using your preferred method. You can add a lot of flavor here by grilling the shrimp or by sautéing them in butter and garlic.
  • **You can substitute low-sodium soy sauce for liquid aminos
  • Note: If you save some of the spring rolls, wrap them tightly in plastic wrap and place them in a Tupperware container to refrigerate. If you refrigerate the peanut sauce, you will need to add a little water or coconut milk to thin it out, as it will thicken after sitting.

Nutrition Information

Serving 1Spring Roll Calories 96kcal (5%) Carbohydrates 13g (4%) Protein 8g (16%) Fat 4g (6%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 32mg (11%) Sodium 293mg (12%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 10spring rolls

Amount Per Serving

Calories 96

% Daily Value*

Serving 1Spring Roll
Calories 96kcal 5%
Carbohydrates 13g 4%
Protein 8g 16%
Fat 4g 6%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 293mg 12%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.