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Spring Rolls with Peanut Sauce
5 from 66 votes

Spring Rolls with Peanut Sauce

These Spring Rolls with Peanut Sauce feature fresh shrimp, Thai basil, carrots, and vermicelli noodles wrapped in delicate rice paper. The peanut sauce combines peanut butter, coconut milk, and sweet chili, providing a rich, creamy, and slightly sweet complement. The rolls are light and fresh, perfect as an appetizer or light meal.

Prep Time
20 mins
Cook Time
10 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 rice vermicelli noodles
  • 1 lb Shrimp sliced in half length-wise, cooked, steamed
  • 15 leaves Thai basil
  • 1 cup carrot shredded
For the Peanut Sauce:
  • 1/3 cup peanut butter unsweetened, creamy
  • 1/3 cup coconut milk full-fat, canned
  • 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 cilantro loosely packed, or mint

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 pre-cooked shrimp or cook shrimp by your preferred method such as grilling or sautéing with garlic for added flavor.
  • Substitute low-sodium soy sauce for liquid aminos in the peanut sauce if needed.
  • Store leftover spring rolls wrapped tightly in plastic and refrigerated; consume within a short period for best freshness.
  • Chilled peanut sauce may thicken—thin with a small amount of water or coconut milk before serving.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 spring 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.