20-Minute Shrimp Spring Rolls

Looking for a healthy and easy lunch recipe? These 20-Minute Shrimp Spring Rolls are light, no-cook, and perfect for a hot Summer day!

Cool for the Summer

I try to keep these blog posts short and sweet, however there is usually a story behind why I published something. For example, my plan for August is to publish a month no-oven recipes. First, because August is usually hot, and so far this Summer has been brutal. Second, because our AC went out two weeks ago, and the last thing I want to do is fire up my oven. So if you want to keep things a little cooler in your home with a no-bake recipe, here you go!

Spring Rolls for Any Meal

One great thing about these 20-Minute Shrimp Spring Rolls is how easy they are to make. You can prepare them a day in advance for your meal prep, or you can whip them up on the spot for a healthy snack. I have found that they are perfect in a bento box with other finger foods for an easy lunch! Also, in the past we have eaten them for dinner with more proteins and vegetables on the side. If you eat the spring rolls by themselves you won’t be full for very long, so be sure to pack or make something else!

Thai Dipping Sauce

I’ve been trying to perfect my Thai peanut sauce for some time now. The reason it has been so hard is because I have been trying to make it with almond butter instead of peanut butter. Almonds are a healthier option to peanuts, and I have found that they are more gentle on my gut. Allen and I both feel bloated and uncomfortable after eating peanuts/peanut butter, so we have stopped eating them completely. After making this sauce for the spring rolls, Allen said (and I quote), “dang babe, this is something next level. You’ve outdone yourself!” Then he proceeded to inhale all of the rolls that I made and requested the next day that I make more. So I’d like to think that this Thai dipping sauce is the winner!

I hope you enjoy this easy, no-bake recipe as much as we do. Also, feel free to mix and match your favorite ingredients. You can stuff the spring rolls with whatever your heart desires!

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20-Minute Shrimp Spring Rolls

An easy, no-cook recipe that is perfect for a hot summer day!

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Prep Time 20 minutes mins

Servings 12

Calories 183 kcal

Ingredients

  

1x2x3x

• 12 rice paper wrappers round
• 36 shrimp cooked and peeled
• 1 block vermicelli noodles prepared according to the package
• 2 carrots
• 1/2 English cucumber
• 1 cup cilantro fresh
• 1 cup red cabbage sliced fine

Thai Dipping Sauce

• 2 Tbs Thai red curry paste
• 3/4 cup almond butter
• 2 Tbs apple cider vinegar
• 2 tsp soy sauce low sodium
• 1 tsp garlic powder
• 1/8 tsp ground ginger
• 1/2 cup water
• salt to taste

Instructions

 

• Fill a deep and wide dish with 2 inches of water and heat in the microwave for 5 minutes. You will use this water to dunk the rice paper wrappers, so plan the dish size accordingly.
• See my notes on how to prepare the vermicelli noodles without using the stove.
• Slice the cucumber into finely sliced sticks. You can do this by cutting thin strips longways, and then rotate the cucumber strips the other way. Then cut them again and again until they look like the cucumber sticks in the photo above. Cut the two large carrots in half and repeat this process to get fine carrot sticks.
• Cut the cabbage into long strips and set aside with the other veggies

Assemble the Spring Rolls

• Make one roll completely before moving onto the next one. If not, the wrapper will be ruined.
• First, dunk one wrapper into the heated water and keep it submerged for 15 seconds. The wrapper will start to become gelatinous, which will continue through making the roll. Remove the wrapper and lay it on a cutting board.
• Line 3 shrimp down the middle of the wrapper, leaving room to fold in the ends like a burrito.
• Top the shrimp with a few veggie sticks, pinch of cilantro, cabbage, and vermicelli noodles.
• Carefully roll the Spring roll up like a mini burrito and place it on a plate.
• Continue this process for all 12 Spring rolls.
• Serve immediately for best taste/freshness. Eat within 24 hours to maintain the integrity of the rice paper wrapper.

Thai Dipping Sauce

• Combine all ingredients in a food processor and blend away!
• Serve with the Spring rolls and store leftover sauce in the fridge for up to a week.

Notes

I buy the shrimp precooked and peeled so there is no cooking done on the stove. The vermicelli noodles are typically cooked in boiling water, but can be made by heating up water for 5-6 minutes in the microwave and soaking them in that instead. As long as the water is HOT, the noodles will soften. This can keep you from having to boil water on the stove.

 

Calorie count is an approximation for 1 Spring roll dipped in 2 Tbs of Thai sauce. Each roll by itself is approx. 82 calories. Every 2 Tbs of Thai sauce is approx. 101 calories. 

Nutrition

Calories: 183kcalCarbohydrates: 17gProtein: 9gFat: 9g

Tried this recipe?Let us know how it was!

All images and text ©Alexis Stambaugh for Passport Flavor™