Thai Spring Rolls With Homemade Peanut Sauce Recipe
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Forget eating a boring dinner and switch to something extraordinary like this Thai Spring Rolls With Homemade Peanut Sauce Recipe. Eat them as an appetizer or enjoy them as the main course. Either way, they are perfect, and you can’t help but keep coming back for more shrimp spring rolls.
Thai fresh spring rolls are made with rice paper, shrimp, crisp vegetables, and have an insanely delicious peanut sauce.
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Thai Spring Rolls With Homemade Peanut Sauce Recipe
I get tired and bored of eating the same old tired lunch every day. So a while back, I decided it was time to play around in the kitchen. I wanted to develop some fresh spring rolls that would be wonderful for a light lunch and that were filled with seafood. Thankfully these shrimp spring rolls came together beautifully.
After a bit, I had finally perfected the peanut sauce for spring rolls, and that took them to an entirely new level of awesome.
I will often serve fresh spring rolls for an appetizer, but we enjoy them as the entree sometimes as well. They are so light and refreshing; we eat them year-round. It’s one of my ultimate favorite shrimp recipes. I will have people who tell me they don’t even like seafood, but they are in love with these Thai spring rolls. That is a great sign, and I know I did something right.
Yes, these fresh spring rolls are gluten-free. The rice paper and rice vermicelli rice noodles are both gluten-free. This makes them wonderful options to add to all sorts of dishes.
What is Spring Rolls Made of?
Spring rolls are made by using sheets of rice paper that are filled with shrimp, veggies, vermicelli noodles, bean sprouts, mushrooms, fresh herbs, and sauce. Each recipe is going to be different for spring rolls, but those are the ingredients we like to use in ours.
What is the difference between a spring roll and an egg roll?
There are several differences between spring rolls and egg rolls. First of all, the apparent difference is the way that they look. Spring rolls tend to be almost transparent and you can see many of the ingredients and vibrant colors. Egg rolls, on the other hand, have crispy shells that aren’t see-through at all.
Spring rolls are made with rice paper, and they are pretty thin, and there isn’t any cooking needed. However, eggrolls are almost always fried and have a thicker flour exterior.
Are rice paper rolls healthy?
Rice paper rolls are healthy when they are eaten in moderation. While you don’t want to consume them for every meal, they are actually filled with some great nutrients depending on what you fill them with. As long as the spring rolls and other recipes are filled with meats and healthy veggies, they are going to be healthy. If you fill them with foods that are processed and unhealthy, it will make the spring rolls unhealthy. The paper rolls themselves don’t offer a ton of nutrients, so it’s more about what you eat them with that has the largest impact.
What To Use For A Thai Spring Roll Dipping Sauce
Traditionally, spring rolls are dipped in some type of peanut sauce. That’s the way we prefer it, so I wanted to include a recipe for my sauce so you can try it as well.
Spring Roll Recipe Variations
As with most of my dishes, you can add some extra ingredients to give some variation to the flavors. Here are some of the ideas we love to have:
- Cabbage – Green or purple cabbage would both be great. Shred it thin and add some to the spring rolls for added nutrients and flavor.
- Carrots – Another great idea is to add some shredded carrots to the spring rolls. They go well with the other ingredients too.
- Cucumbers – They are fresh and filling, so dice up some cucumbers to include in this spring roll recipe.
- Onions – Green onions are my preference, but red or sweet onions would also be fabulous too.
- Mint – Add in some mint leaves to the mixture. It’s a lovely and refreshing ingredient that adds character to the rolls.
The spring roll ingredients are really simple and taste heavenly. Let’s take a look at what you are going to need.
- Rice paper sheets
- Small shrimp, cleaned and cooked
- Shredded lettuce
- Vermicelli noodles
- Bean sprouts
- Shiitake mushrooms. thinly sliced
- Thai basil leaves, roughly chopped
Peanut Sauce Ingredients:
- Creamy peanut butter
- Unsweetened coconut milk
- Minced garlic
- Ginger paste
- Soy sauce
- Fresh lime juice
- Fish sauce
- Brown sugar
Step 1. Begin by cooking the vermicelli noodles as directed on the package.
Step 2. After the noodles have cooked and have been strained, bring the pot of water to warm heat, on medium heat. Then turn the water off once the water is warm.
Step 3. Take a sheet of rice paper and dip it into the warm water. Be sure to submerge it until it becomes soft and pliable.
Step 4. Layout the piece of rice paper on a cutting board. Add a portion of shrimp to each roll. I did 2-3 shrimp pieces per roll.
Step 5. Add the lettuce, mushrooms, basil, noodles, to the bottom third of your rice paper. Be careful not to overstuff.
Step 6. Now starting at the bottom, roll the rice paper. Carefully tuck in the sides and roll over the filling like you would a burrito.
Step 7. Repeat this process until all the spring rolls are complete.
Step 8. In a medium bowl, whisk the homemade peanut sauce if desired and use that to dip your fresh spring rolls in.
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Thai Spring Rolls With Homemade Peanut Sauce
- 8 8-inch diameter sheets rice paper
- 16 small shrimp, cleaned and cooked
- 2 cups shredded lettuce
- 1 cup Vermicelli noodles
- 1 cup bean sprouts
- 6 shiitake mushrooms. thinly sliced
- 1/2 cup thai basil leaves, roughly chopped
Peanut Sauce Ingredients:
- 1/2 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 1 tsp. Minced garlic
- 1 tsp ginger paste
- 1/2 Tbsp soy sauce
- 1/4 cup fresh lime juice
- 2 tsp. fish sauce
- 2 Tbsp. brown sugar
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- First you will want to cook your vermicelli noodles as directed on their package.
- Once noodles are cooked and strained, you will now bring a pot of water to warm heat, on medium heat. Turn your water off once the water is nice and warm.
- Take your rice paper and dip it into the warm water, and submerge it until it becomes soft and pliable.
- Lay out your rice paper on a cutting board, and add a portion of shrimp to each roll. I did 2-3 per roll.
- Now add on your lettuce, mushrooms, basil, noodles, to the bottom third of your rice paper. Don’t overstuff.
- Now starting at the bottom, begin to roll the rice paper. Tuck in the sides and roll over the filling like you would a burrito.
- Repeat the process until all your shrimp spring rolls are complete.
- In a bowl whisk up your homemade peanut sauce if desired and use that to dip your fresh spring rolls in.
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