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It's officially April, which means it's the perfect time for something fresh, light and SPRINGY! These spring rolls are just that. 



Total time

40 minutes




Sides, Dinner


  • ½ lb large cooked shrimp (peeled and tails removed)
  • 1 large carrot (peeled and julienned)
  • 1 large cucumber (julienned)
  • 1 red pepper or 10 radishes (julienned)
  • ⅓ cup purple cabbage (chopped)
  • 1 avocado (sliced)
  • handful of fresh cilantro (chopped)
  • squeeze of fresh lime juice
  • 10 (8 inch) spring roll rice paper wrappers
  • 3 tbsp creamy natural peanut butter
  • 2 tbsp brown sugar or honey
  • 2 tbsp low sodium soy sauce or tamari
  • 1½ tbsp toasted sesame oil
  • zest and juice of lime
  • 1 tsp Sriracha or chili garlic sauce
  • 1 tsp fresh ginger, peeled and minced
  • splash hot water


  1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.

    Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.

    Stack shrimp and vegetables in the center of the rice paper. Tightly roll up the rice paper, tucking in the fillings.

    Repeat process until vegetables are used up. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.
  2. View the recipe instructions at The Gourmet RD

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