Ginger Shrimp Spring Rolls

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spring rolls for spring

What’s Up, Hungry People

We’ve breezed right through spring here in Northeast Ohio. In less than three weeks, we’ve gone from seven inches of snow to now almost ninety degrees outside. While my mind and body play catch up with the weather, I’ve been craving all the fresh flavors of the season – and what better way to celebrate the warmer weather than with some spring rolls?

Stuffed with tangy shrimp, crisp romaine lettuce, and fresh fruits and veggies, these spring rolls were deliciously light and filling at the same time. Perfect for an appetizer or an entire meal. There’s something about the combination of savory shrimp and the crunch of fresh vegetables that just screams spring, don’t you think?

Nick has been obsessed with peanut sauce lately and requests it repeatedly – so to finally indulge his tastes, I whipped up a spicy peanut butter chili sauce, which became an optimal counter flavor to the fresh and sweet spring rolls. The contrast between the spicy, rich sauce and the cool, crisp rolls creates a flavor profile that’s hard to beat.


Here’s What You Need

  • Spring roll wrappers: The vessel for your fresh ingredients, providing a chewy texture.
  • Shrimp: Adds a sweet, seafood flavor and boosts the protein content.
  • Rice vinegar: Introduces a mild acidity, enhancing the overall flavor profile.
  • Ginger: Offers a spicy, fresh kick that complements the shrimp.
  • Soy sauce: Brings umami and saltiness, tying the ingredients together.
  • Cilantro: Adds a fresh, citrus-like depth with a slight peppery taste.
  • Peanut butter: Creates a creamy base for the spicy peanut sauce.
  • Garlic: Provides a strong, pungent flavor foundation for the sauce.
  • Sriracha: Infuses the sauce with heat and a touch of vinegar.
  • Sambal oelek: Adds another layer of chili heat to the sauce.
  • Fish sauce: Imparts a salty, savory umami boost.
  • Coconut oil (optional): Can thin the peanut sauce and add a slight coconut flavor.
  • Water: Used to soften the noodles and rice paper wrappers.
  • English cucumber: Adds crunch and freshness to the rolls.
  • Mango: Introduces a sweet, fruity contrast to the savory elements.
  • Carrot: Provides a sweet crunch and vibrant color.
  • Spicy microgreens (optional): Adds a peppery flavor and a nutritional punch.
  • Vermicelli rice noodles: Offer a soft texture and a light, starchy base.
  • Radishes: Bring a peppery crunch and visual appeal.
  • Romaine lettuce: Adds crispness and helps bundle the filling inside the spring roll.
simple spring roll recipe

Quick tip!

Use a full leaf of lettuce to help contain the fillings before wrapping it in rice paper! It keeps the fillings nice and tight inside the roll and makes the entire thing easier to roll. Trust me, it’s a game-changer for keeping all those delicious bits from falling out as you take that first, glorious bite.

I got a little creative with the fillings of my spring rolls. From vermicelli rice noodles and microgreens to mangoes and cucumbers, fresh root veggies, and more! You can customize the spring rolls any way you like – just chop up your favorite salad ingredients and serve with your favorite dipping sauce! The beauty of spring rolls is their versatility. Whether you’re a fan of sweet, savory, or a bit of both, you can mix and match ingredients to create your perfect roll. Plus, it’s a fantastic way to use up any leftovers lurking in your fridge.

Let’s Cook!

First off, if you’re starting with raw shrimp, you’re going to want to give those little guys a quick boil—just 2-3 minutes or until they’re pink and cooked through. Save that hot water when you’re done because it’s about to come in handy for the vermicelli noodles. Dunk those noodles in the same hot water for another 2-3 minutes until they’re soft. Then, give them an ice bath to stop the cooking process.

Marinating the Shrimp

Next up, let’s mix up a quick marinade to give the shrimp some zing. In a small bowl, whisk together rice vinegar, soy sauce, a handful of chopped cilantro, and a generous helping of minced ginger. Season your cooked shrimp with a bit of salt and pepper, then toss them in the marinade and let them chill in the fridge for about thirty minutes.

Whipping Up the Peanut Sauce

While those shrimp are marinating, it’s time for the peanut sauce. This is where the magic happens. Scoop your peanut butter into a bowl and give it a quick zap in the microwave for thirty seconds. Stir in minced garlic, a dash of sriracha, a spoonful of sambal oelek for that kick, and a bit more soy sauce (don’t forget a splash of fish sauce if you’re using it). If it’s thicker than you’d like, a tablespoon of coconut oil will smooth things out. Heat it again if needed and give it a good stir until it’s just right.

Rolling Time

Now, the fun part – assembling these beauties. Fill a pie pan with water and dip a spring roll wrapper in for just 3-5 seconds. It should be just soft enough but not too limp; it’ll keep softening as you work. Lay it out on a plate and then pile on your fillings—cucumbers, mangoes, radishes, and carrots in the center. If you’ve got some eye-catching fillings, let them hug the rice paper first for that beauty shot. Then, snugly wrap up your vermicelli noodles and other goodies with a leaf of romaine lettuce to keep everything tight and right.

Fold the wrapper sides in, almost like you’re tucking it into bed but not quite touching in the middle. Then, roll everything up from the side closest to you, keeping it tight like a burrito. You’re aiming for a snug, compact roll that holds all that goodness inside.

Chill and Serve

Once you’ve got your rolls assembled, you can either chill them to firm up a bit or serve them straight away at room temperature. Don’t forget that spicy peanut sauce for dipping. It’s the perfect counterpoint to the fresh, crisp veggies and tender shrimp inside your spring rolls.

homemade spring rolls not fried

Tips for Perfect Ginger Shrimp Spring Rolls

  • Prep all fillings first: Having all your ingredients chopped, cooked, and ready to go makes assembly much faster and easier.
  • Don’t over-soak your rice paper: Dip it just until it begins to soften; it’ll continue to soften as you work. Over-soaked wrappers can tear easily.
  • Layer strategically for beauty and structure: Place colorful fillings like mango and radish closer to the rice paper for a visually appealing roll. Use lettuce and noodles as a base to wrap other ingredients for better structure.
  • Balance your flavors: The key to a great spring roll is the balance between savory, sweet, and spicy. Taste as you go, especially your peanut sauce and marinated shrimp.
  • Chill the marinated shrimp: This not only infuses them with flavor but also cools the spring rolls, making them more refreshing.
  • Practice makes perfect: Don’t get discouraged if your first few rolls aren’t perfect. It takes a bit of practice to get the tight roll with a snug wrap around the fillings.
  • Serve immediately or chill: Spring rolls are best enjoyed fresh, but if you need to store them, wrap individually in plastic wrap to prevent them from drying out.
  • Adjust the spice level: The beauty of homemade peanut sauce is that you can adjust the heat to your liking. Start with less sriracha and sambal oelek, then add more as desired.

Well, there you have it, Hungry People, our step-by-step guide to making ginger shrimp spring rolls that are as refreshing as a Northeast Ohio spring breeze—minus the snow, of course. Whether you’re looking to impress guests or just treat yourself to a flavorful, healthy meal, these spring rolls have got you covered. And let’s not forget that spicy peanut sauce; it’s the kind of kick that makes you wonder why you don’t make things like this more often. So, next time the weather does a quick switcheroo on you, or you’re just craving something fresh and full of flavor, remember these spring rolls are just a roll, dip, and bite away. Enjoy!

spring rolls

Ginger Shrimp Spring Rolls

The Starving Chef
Dive into the freshness of these ginger shrimp spring rolls paired with a homemade spicy peanut sauce for a perfect meal or appetizer.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack, Summer
Cuisine Seafood, Spring
Servings 4

Ingredients
  

  • 10 spring roll wrappers
  • 16 oz shrimp cooked & peeled
  • 1 tablespoon rice vinegar
  • 2 tablespoons ginger finely minced
  • 3 tablespoons soy sauce
  • 1 tablespoon cilantro chopped
  • 1 cup creamy peanut butter
  • 2 tablespoons garlic minced
  • 1 tablespoon sriracha
  • 1 tablespoon sambal oelek (chili paste)
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut oil optional
  • 2 cups water
  • 1 cup English cucumber julienned
  • 1 cup mango sliced
  • ½ cup carrot julienned
  • ½ cup spicy microgreens optional
  • 4 cups verminecelli rice noodles cooked & chilled
  • 2 radishes sliced thin
  • 4 cups romaine lettuce

Instructions
 

  • If starting with raw shrimp, boil the shrimp for 2-3 minutes or until pink and cooked through. Reserve the hot water. Add the vermicelli noodles to the hot water for 2-3 minutes or until softened. Remove and place in an ice bath until ready to use.
  • In a small bowl, whisk together the rice vinegar, soy sauce, chopped cilantro, and ginger. Season the cooked shrimp with salt and pepper. Pour the ginger sauce over the shrimp, chill and marinate for at least thirty minutes.
  • Using another small bowl, microwave the peanut butter for thirty seconds. Stir in the minced garlic, sriracha, sambal oelek, and soy sauce (and fish sauce, if using). Stir until creamy. If the sauce is too thick, add one tablespoon of coconut oil and heat again; restir the peanut sauce until smooth.
  • Fill a pie pan with water. Dip a single sheet of rice paper into the water for 3-5 seconds. The rice paper should feel slimy and still slightly hard. It will continue to soften as it sits. Transfer the wet rice paper to a plate.
  • Place the desired fillings, from cucumbers, mangoes, radishes, and carrots in the center of the wrapper. Any "pretty" fillings you want visible should be on the bottom layer, touching the rice paper. Use individual leaves of romaine lettuce to wrap up the vermicelli noodles and other ingredients.
  • Fold over two sides of the rice paper wrapper so that it is almost touching in the center. Use the remaining side closest to you to wrap around the fillings in the center. Tuck the edge under the fillings and continue to roll until all the fillings are wrapped up, and it looks like a spring roll.
  • Chill until ready to serve or serve at room temperature alongside the spicy peanut sauce. Enjoy!

Video

Keyword mango, shrimp, sweet & spicy
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