Fresh Shrimp Rolls with Spicy Peanut Sauce. Delicious, refreshing and filling. The perfect dish for lunch or as a side dish.
The taste of the chewy shrimp combined with the springy noodles and crunchy veggies dipped in that spicy peanut sauce is a true winner!
They are pretty easy to make and perhaps the only challenging part is rolling them. But I share a great tip below to make it easier for you!
My fresh shrimp rolls with peanut sauce does not require too many ingredients. Also, you may use whichever vegetables you fancy. The Spicy Peanut Sauce is also a must for these rolls - you can’t have one without the other.
Other Recipes You May Like!
Rainbow Fresh Rolls
CURRY SHRIMP LETTUCE WRAPS
SHRIMP SALAD SANDWICH
KOREAN SHRIMP LEEK PANCAKE
CHINESE BATTERED SHRIMP
GOCHUJANG HONEY SHRIMP
SHRIMP BOK CHOY NOODLES
SHRIMP PAD THAI
For this recipe
You'll need the following ingredients fresh shrimp salad rolls with spicy peanut sauce:
Fresh Shrimp Rolls:
- 8 shrimps, peeled & deveined
- 8 sheets rice paper
- 100 grams rice vermicelli noodles, cooked
- 1 small carrot, peeled and thinly sliced
- ⅓ cucumber, thinly sliced
- 4 leaves of romaine lettuce
- 12 fresh basil leaves
- pepper
Spicy peanut sauce:
- ¼ cup Manba’s mild Spicy Peanut Butter (or ¼ cup peanut butter mixed with 1 teaspoon sriracha sauce)
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon maple syrup
- Juice of ½ lemon
- 2 tablespoon water, as needed
How to make Fresh Shrimp Rolls
Fresh spring rolls with shrimp:
Boil your noodles according to package instructions. Strain in a colander and set aside.
Pan fry peeled shrimps over medium-high heat until cooked. Season with pepper. Set aside.
Soak 2 pieces of rice paper together in a bowl of water until they become very soft. Tip: Using 2 pieces of rice paper makes it easier to roll without tearing.
Once soft, lay the rice paper smooth side down on a clean tea towel (tip!) This will help with the rolling process. Layer over top with cooked shrimp, basil leaves, vegetables and vermicelli.
Fold in the sides of the rice paper and roll.
Slice in half with a wet knife. Repeat this process for the remaining rolls.
Spicy Peanut Sauce:
In a small bowl, mix all sauce ingredients until well combined. Serve with rice rolls and enjoy!
For the Spicy Peanut Sauce, I’m using Manba’s Mild Spicy Peanut Butter. I wanted to thank Manba for collaborating with Christie at Home to sponsor this recipe.
When I heard about their brand, I loved that they source their peanuts from Haïti directly supporting the Haïtian farmers to make a positive impact. “Haitian peanuts are not only unique but they are at the center of the development of many communities locally. Following the traditional Manba recipe meant to also used local peanuts cultivated by local farmers.” Their peanut and almond butter are entirely produced in Québèc. Their peanut and almond butter is also vegan, gluten-free, kosher and there are no additives or conservatives.
Give it a try!
Well I hope you give my Fresh Shrimp Rolls with Spicy Peanut Sauce recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my fresh shrimp rice rolls, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my fresh shrimp summer rolls with spicy peanut sauce, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
Disclaimer: I am not sponsored by the companies listed in this blog.
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Fresh Shrimp Rolls with Spicy Peanut Sauce
Ingredients
- 12 shrimps peeled & deveined
- 8 sheets rice paper
- 100 grams rice vermicelli noodles vermicelli kind,cooked
- 1 carrot peeled and thinly sliced
- ⅓ cucumber thinly sliced
- 4 leaves romaine lettuce
- 12 fresh basil leaves
- black pepper
Sauce:
- ¼ cup peanut butter
- 1 teaspoon sriracha sauce
- 2 tablespoon sesame oil
- 2 tablespoon regular soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- 2 tablespoon water as needed
Instructions
Rolls:
- Boil your noodles according to package instructions. Strain in a colander and set aside.
- Pan fry peeled shrimps over medium-high heat until cooked. Season with salt and pepper. Set aside.
- Soak 2 pieces of rice paper together in a bowl of water until they become very soft. Tip: Using 2 pieces of rice paper makes it easier to roll without tearing.
- Once soft, lay the rice paper smooth side down on a clean tea towel. This will help with the rolling process in ensuring the rice paper sticks as the excess moisture is absorbed. Layer over top with cooked shrimp, basil leaves, vegetables and vermicelli.
- Fold in the sides of the rice paper and roll.
- Slice in half with a wet knife. Repeat this process for the remaining rolls.
Sauce:
- In a small bowl, mix all sauce ingredients until well combined. Serve with rice rolls and enjoy!
Alex
I just love enjoying these fresh shrimp rolls! And that sauce is so delicious. Another wonderful recipe!
christieathome
Thanks Alex! They are so good.
Rosemary
I am sensing an *organic theme in this recipe and I love it!! Also-- that peanut sauce is SUPER addictive. For real. I'll dip each and every bite in the sauce yum!
christieathome
Thanks Rosemary!!! I thought I'm bring this recipe back to the front since it's so asian themed haha!
Melanie
First time making fresh rolls and I’ll definitely be trying them again! The pics were super helpful for me. Picky eaters had seconds. Fingers were definitely dipped straight into the sauce. Success!!! Thank you Christie!
christieathome
Thanks so much Melanie! I'm so glad you enjoyed it and also glad the pictures helped too!