Roll On Up For This Healthy Spring Roll Recipe

Spring Rolls are one of the most popular and versatile Asian appetizers. You can customize them in most any way — including filling them full of lean proteins and flavorful herbs and veggies!

In this recipe, we roll on up to the kitchen counter to create a super healthy Spring Roll recipe featuring shrimp (you can also use shredded chicken) and a delicious peanut dipping sauce. 


If you don’t already have these ingredients on hand, they’re easy to find in just about any produce section. Grab organic varieties when you can, and use or wrap up any leftover ingredients quickly so they don’t go to waste. (Go ahead and use our blog’s search feature to find other recipes that use these veggies or herbs, too.)


Since these rolls make a great lunch or appetizer, go ahead and get creative! If you make them, let me know in the comments below. I’d love to hear how they tasted!


Healthy Shrimp Spring Rolls

Course Main Course
Servings 5


Peanut Dipping Sauce

  • 1/2 cup homemade hoisin sauce
  • 1/4 cup raw peanut butter, chunky
  • 1/4 cup water
  • 1 tablespoon rice vinegar

Shrimp Spring Rolls

  • 10 jumbo shrimp, pre-cooked (10 ounces)*
  • 10 round rice paper wrappers
  • 10 butter leaf lettuce leaves
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 cup bean sprouts (1/2 ounce)
  • 15 mint leaves
  • 1/2 cup cilantro leaves


Peanut Dipping Sauce

  • In a medium bowl whisk together hoisin sauce, peanut butter, water, and rice vinegar until smooth. Add more water if you would like the consistency thinner.
  • Transfer to a small bowl and set aside.

Shrimp Spring Rolls

  • Bring water to a boil, add shrimp and cook for 1½ minutes until shrimp is pink and opaque. 
  • Immediately remove from water. Drain and cool in the refrigerator.
  • Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to get two pieces. Set aside.
  • Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper. 
  • Set a damp dishtowel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds. This step is VERY important! Do not over soak.
  • Remove sheet, shake off excess water, and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
  • Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
  • Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. 
  • Lay 2 shrimp halves cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
  • Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce. Enjoy!


*Substitute 2 1/2 cups grilled chicken, shredded if you prefer.




You may also be interested in:

Shrimp Lettuce Wraps With Thai Peanut Sauce