These Spicy Shrimp Spring Rolls with Jalapeño Peanut Sauce are a delicacy and the ingredients are super fresh. Vibrant veggies, herbs, and shrimp wrapped in rice paper for the perfect bite. Spring rolls are one of my favorite dishes to make because you can pretty much load the roll with whatever ingredients you love. For this recipe, the secret lies in the sauce! The creamy jalapeño peanut sauce will make it hard to stop eating these!
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The delightful flavors in these Spicy Shrimp Spring Rolls with Jalapeño Peanut Sauce create a culinary masterpiece! These shrimp rolls not only promise a wonderful combination of tastes but also an easy-to-follow recipe that will make you the top chef in your kitchen. Let me break down the steps for you—preparation is key for a fun and easy assembly experience!
Spicy Shrimp Spring Roll Ingredients
Spring Roll
- 12 Rice Paper Wrappers
- 2 Cups Small Cooked Shrimp
- 1/2 Head Cabbage slices
- 2 Large Carrots sliced
- 2 Large Cucumbers sliced
- 1 Red Bell Pepper sliced
- 12 Mint or Basil Leaves
- 1 Tablespoon Sesame Seeds
Jalapeño Peanut Sauce
- 3/4 Cup Peanut Butter
- 2 Tablespoons Rice Vinegar
- 1 Lime juiced
- 1 Jalapeño minced
- 1/4 Cup Maple Syrup or Honey
- 1/4 Cup Coconut Aminos
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic
- 1 Teaspoon Ginger minced
- 1 Teaspoon Salt
How to Make Spicy Shrimp Spring Rolls
The success of crafting these Spicy Shrimp Spring Rolls lies in the prep work! By dedicating time to prepare each component in advance, you set yourself up for a smooth and really fun assembly process. This allows you to better enjoy the time spent creating these. Let’s dive into the essential steps!
Prep Time!
Prepare the Shrimp—I usually buy small fresh shrimp. You will need to peel the shell and tails off before cooking them. To cook the shrimp, get out a large skillet, and add a tablespoon of olive oil to the skillet. Add the shrimp, and sear each shrimp for 2-3 minutes on each side on medium heat. If you want to use frozen shrimp, no worries! It will definitely save time! I typically use 3 small shrimp per roll. So if you’re making 12 rolls, you’ll need about 35-40 shrimp.
Pick Your Herb—Mint or basil add a refreshing touch to these spring rolls. I always use mint! You will need 2 mint or basil leaves per roll. Prepare the herbs by removing stems and washing them thoroughly.
Chopping
Cut the Carrots—Peel and cut the 2 large carrots. I do this by using a peeler to take off the outside layer of the carrot. Once the carrot is peeled, cut it in half. Using each half, cut small matchstick pieces to be added to the spring rolls.
Cucumber Slices—Peel the skin and cut the cucumber in half, then into thin slices. Each roll will require about two slices.
Cut the Cabbage—Cut a head of purple cabbage in half, you will only use one side. Once you’ve done this, half it again and slice into thin strips that will fit in the spring rolls.
Bell Pepper Slices—Wash and cut the bell pepper. Cut it in half then slice into thin pieces.
Warm Water Soak—Prepare a shallow pan with very warm water. You will later use this to soak the rice paper one at a time. I usually use a pie dish for this. You will also want to get a cutting board out, this is where you’ll build each spring roll.
The Secret Sauce
Jalapeño Peanut Sauce—Get out a small bowl and add all of the peanut sauce ingredients listed above to the bowl! Mix well and set aside! Keep in mind, you don’t have to add jalapeño if you’re sensitive to spice. Make the sauce with as much spice as you like.
Assembly!
With all the ingredients prepped, the assembly process becomes super enjoyable. Follow these steps to bring your Spicy Shrimp Spring Rolls to life!
Soften the Rice Paper—Dip one rice paper into the warm water until softened (about 10-15 seconds). If you let the rice wrapper soak too long it will rip and be too flimsy to wrap with. So it only needs a couple seconds! Remove the paper from the water and lay it flat on a cutting board, eliminating excess water.
Time to Create—On the bottom half of the paper, layer the herbs, sesame seeds, vegetables, and shrimp. This is usually the order I go in! It makes for the most beautiful spring roll.
Rolling Magic—Roll the paper once to secure the ingredients, then tuck in the ends to create a tightly rolled spring roll, continue rolling until there’s no more rice wrapper.
Repeat and Enjoy—Repeat the process for the remaining eleven rolls, placing them seam side down on a plate to maintain their structure until you’re ready to indulge in their goodness!
Congratulations! You’ve successfully made beautiful Spicy Shrimp Spring Rolls that are not only visually pleasing, but also bursting with flavor. Whether you decide to serve these as an appetizer or a main course—I am telling you, these rolls are definitely going to impress your guests and leave them convinced you were in the kitchen for hours. I hope you enjoy every bite of these light and refreshing delights!
More Spring Roll Ingredient Ideas!
I could eat these spring rolls all day every day and there are so many different ways to create them. If you’re not a fan of any ingredients or flavors included in this recipe, or you just want to try something new—I’m going to give you plenty of alternative options you can fill them with.
Protein—chicken, steak, pork, tofu, or any kind of fish!
Veggies, Herbs, Even Fruits—Avocado, arugula, green onion, cilantro, mango, kiwi, strawberries, blueberries & more!
Noodles, Sauce, Cheese, and More—rice noodles, cream cheese, spicy mayo, honey, or granola!
Go all out, have fun, try new flavors! Like I said, there are endless combos. One time I made these like I would make a Philadelphia Sushi Roll and they were ridiculously good. I’ve even made sweet dessert fruit spring rolls!
Frequently Asked Questions
Shrimp spring rolls are extremely healthy if you use fresh and whole ingredients like this recipe.
I like to eat these Spicy Shrimp Spring Rolls with the peanut dipping sauce. They make a great appetizer for any Asian dish as well!
Store these in the refrigerator for up to a week in an airtight container, and the sauce in any airtight container as well. When stacking the spring rolls, I suggest putting parchment paper between them so the rice paper around each roll doesn’t stick together and rip.
Enjoy!
Lastly, I hope you absolutely LOVE these fresh Spicy Shrimp Spring Rolls with Jalapeño Peanut Sauce. They are a crowd pleaser and never get old—enjoy! If you love the peanut sauce in this recipe, try my Fresh Thai Salad or Crispy Rice Bowl from Sweetgreen!
Spicy Shrimp Spring Rolls with Jalapeño Peanut Sauce
Ingredients
- 12 Rice Wrappers
- 2 Cups Small Cooked Shrimp
- 1/2 Head Cabbage slices
- 2 Large Cucumbers
- 2 Large Carrots sliced
- 1 Red Bell Pepper sliced
- 12 Mint or Basil Leaves
- 1 Tablespoon Sesame Seeds
Jalapeño Peanut Sauce
- 3/4 Cup Peanut Butter
- 2 Tablespoons Rice Vinegar
- 1 Lime juiced
- 1 Jalapeño minced
- 1/4 Cup Maple Syrup or Honey
- 1/4 Cup Coconut Aminos
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic
- 1 Teaspoon Ginger minced
- 1 Teaspoon Salt
Instructions
- I usually buy small fresh shrimp. You will need to peel the shell and tails off before cooking them. To cook the shrimp, get out a large skillet, and add a tablespoon of olive oil to the skillet. Add the shrimp, and sear each shrimp for 2-3 minutes on each side on medium heat. If you want to use frozen shrimp, no worries! It will definitely save time! I typically use 3 small shrimp per roll. So if you’re making 12 rolls, you’ll need about 35-40 shrimp.
- Prepare the mint or basil by removing the stems and washing them thoroughly.
- Peel and cut the 2 large carrots. Do this by using a peeler to take off the outside layer of the carrot. Once the carrot is peeled, cut it in half. Using each half, cut small matchstick pieces to be added to the spring rolls.
- Peel and cut the cucumber in half, then into thin slices. Each roll will require about two slices. Cut a head of purple cabbage in half, you will only use one side. Once you’ve done this, half it again and slice into thin strips that will fit in the spring rolls. Wash and cut the bell pepper. Cut it in half the slice into thin pieces.
- Prepare a shallow pan with very warm water. You will later use this to soak the rice paper one at a time. I usually use a pie dish for this. You will also want to get a cutting board out, this is where you’ll build each spring roll.
- Make the sauce! Get out a small bowl and add all of the peanut sauce ingredients to the bowl. Mix well and set aside.
- Assembly is next. Dip one rice paper into the warm water until softened (about 10-15 seconds). If you let the rice wrapper soak too long it will rip and be too flimsy to wrap with so it only needs a couple seconds! Remove the paper from the water and lay it flat on a cutting board, eliminating excess water. On the bottom half of the paper, layer the herbs, sesame seeds, vegetables, and shrimp. This is usually the order I go in! It makes for the most beautiful spring roll.
- Roll the paper once to secure the ingredients, then tuck in the ends to create a tightly rolled spring roll, continue rolling until there’s no more rice wrapper. Repeat the process for the remaining eleven rolls, placing them seam side down on a plate to maintain their structure until you’re ready to indulge in their goodness! ENJOY!
i make spring rolls all the time, and i especially love making the PB sauce because it makes every bite so much yummier!! but, until today, i had never tried making the sauce with LIME or maple syrup, & it has trulyyy changed the game. LOVE LOVE this sauce, thanks for sharing🤍
Thanks Pie—it is definitely one of my favorite. & YES I used to use honey and for some reason the maple syrup gives it an extra deliciousness! You should try the Thai Salad recipe!
I love these. Thanks for sharing!
Of course Lisa! I’m glad you love them!
These are so good—I added rice noodles to the Spring rolls. Also THE PEANUT SAUCE is to die for!
Thanks Jodie! Isn’t it!!