Fresh Spring Rolls Recipe with Peanut Dipping Sauce

5 from 6 votes

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This Fresh Spring Rolls Recipe with a Peanut Dipping Sauce is healthy, easy, and yummy! Made with shrimp but could easily be made with chicken, try it today!

Fresh Spring Rolls

Let’s talk about this Fresh Spring Rolls Recipe!

Anyone else still in a sugar coma from all that darn Halloween candy? I love Halloween but I hate it. Love it because it’s fun to dress my daughter up and collect candy. But on the other hand, I always convince myself that my daughter doesn’t need all that candy and eat the majority of it. Curse my lack up willpower!

Well, this recipe came about from me being fed up of feeling gross after eating one too many snickers and peanut butter cups.

Behold! The Spring Roll! Filled with lots of carrots, shrimp, cilantro, rice noodles, asparagus, green onions and dipped in a sweet yet spicy peanut dipping sauce.

I like peanut sauce a lot. And by like I mean love. LOVE LOVE LOVE peanut sauce. I make it many ways, depending on what I have in the fridge. Today’s version has been brought to you by my fresh garlic, jar of hoisin, peanut butter {shocker, right?}, ginger of the dried variety, brown sugar and some cayenne for a swift kick to the throat. {“Jim, I’m gonna kick you in the throat!” name that show…}

Fresh Spring Rolls

Shrimp Spring Roll + Peanut Sauce = satisfying lunch; sugar coma averted.

These are healthy, easy and yummy. I had them for a late lunch yesterday and they definitely hit the spot. My husband got home from work and ate 3 of these AFTER his dinner. Which leads me to believe they were good.

Ever made a spring roll before? It’s really simple! You just need some rice spring roll wrappers and some fresh fillings. And, like, half an hour. Oh, and stuff for this peanut sauce. Peanut sauce is mandatory. Thankyouverymuch. Hope you try these little guys out and love ’em as much as we do!

Have a great Wednesday! 🙂

Fresh Spring Rolls Recipe

Fresh Spring Rolls Recipe

Fresh Spring Rolls
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5 from 6 votes

Fresh Spring Rolls Recipe with Peanut Dipping Sauce

This Fresh Spring Rolls Recipe with a Peanut Dipping Sauce is healthy, easy and yummy! Made with shrimp but could easily be made with chicken, try it today!
servings 4 servings
Prep Time 25 minutes
Cook Time 10 minutes


  • 12 shrimp peeled & deveined
  • 6 asparagus
  • 2 oz. rice noodles 1/3 of the package I picked up
  • 4 green onions sliced
  • 1 carrot julienned finely
  • 1/2 bunch cilantro
  • 12 rice spring roll wrappers

for the sauce-

  • 2 tablespoons smooth creamy peanut butter
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon ginger
  • 1 clove garlic finely minced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons hot water
  • healthy pinch cayenne pepper more or less depending how spicy you like it


  • Place rice noodles in a bowl and cover with cold water. Set aside.
  • Bring a small pot of water to boil. Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute. Remove and place into a bowl of ice water. Bend asparagus in half until the bottom woody end snaps off. Slice down the center vertically to get 2 very skinny spears.
  • Drop into water and boil until crisp-tender, 2 minutes. Remove and place into ice water with shrimp. Drain rice noodles and place into boiling water. Cook until tender, about 7 minutes and drain. While noodles are cooking, slice shrimp in half lengthwise.
  • To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.
  • For the sauce, mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Pour into serving dish and place along side spring rolls. Serve cold.


Calories: 333kcal | Carbohydrates: 57g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 672mg | Potassium: 252mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2915IU | Vitamin C: 5.8mg | Calcium: 85mg | Iron: 3.4mg
Course: Dinner, Lunch
Cuisine: Asian
Keyword: fresh spring rolls
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Recipe Rating

31 Responses
  1. Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes | Lauren's Latest

    […] this post from Wednesday where I was talking about eating all healthily and […]

  2. April

    5 stars
    These are some of my faves, because you can vary the ingredients, leftover chicken works great with this, and taste great without meat, too!! 🙂 Nummy!!

  3. The Elegant Eggplant

    These are beautiful!! One of my favorite things to order at my favorite Vietnamese restaurant, but never made them myself!! Gorgeous.

  4. Lacey Wilcox

    Hmmm…I definitely need these to counter all the Halloween candy I’ve consumed :). Love these–they look as good as I’m sure they taste!

  5. Gisela

    5 stars
    Thanks so much Lauren! I might have to make these tomorrow. I’ve got one gigantic sweet tooth and too much candy in the house. Ugh! I need something and this looks just about right!

  6. Yasmeen @ Wandering Spice

    Ooh! So crisp and light – perfect for summer coming up. Even though I’m not a peanut lover, I strangely enough adore peanut sauce. Yours looks beaut!

  7. Lindsay @ Pinch of Yum

    5 stars
    I love spring rolls, and I especially love your photos! They are so crisp. Great recipe! This reminds me that I need to go to my favorite Thai restaurant soon….

  8. Jessica

    I am not a big shrimp fan, but I am totally thinking about making these with some chicken! Chicken and peanut dipping sauce are meant to be! 😀

  9. Anna

    Mmm, this DOES look like the perfect antidote to all that Halloween candy still staring at me from my cupboards…I can never resist the half price candy on Nov. 1 that extends the coma that much longer 🙂 I’ve never used rice wrappers but if you say it’s easy I guess immagonnahafta try.