Shrimp Spring Rolls with The BEST Made-From-Scratch Peanut Sauce

I absolutely love fresh shrimp spring rolls! They’re so refreshing and healthy—but let’s be real, the best part? The peanut sauce! OMG, it’s hands down the best peanut sauce I’ve ever made. And you know why Because 1) it’s made from scratch—I blend the peanuts myself before adding the rest of the ingredients to the pan, and 2) it’s made with love.

I hope you enjoy this recipe as much as I do! It’s perfect as an appetizer, a light and refreshing snack in the summertime, or whenever you’re craving something fresh and delicious!

Shrimp Spring Rolls with Peanut Sauce

This Shrimp Spring Roll recipe is made with a shrimp, crisp vegetables, and cilantro wrapped in delicate rice paper. Paired with a rich peanut dipping sauce, these rolls will have all your family and friends asking for more!

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 10 rolls

Course: Appetizer

Ingredients Method Notes

Ingredients

  

Peanut Sauce

• 150 g roasted unsalted peanuts
• 4 cups unsweetened coconut milk
• 2 tbsp red curry paste
• 2 tbsp maple syrup or brown sugar
• 2 tbsp liquid aminos or soy sauce
• 3 tbsp fresh lime juice
• 3 tsp fish sauce

Shrimp Spring Rolls

• 10-12 rice paper wrappers
• 10-12 cooked shrimp, halved lengthwise for serving
• 1 cup  red cabbage, thinly shredded for serving
• 1 cup  bean sprouts
• ½ cup fresh cilantro leaves, lighly packed
• 2 carrots, medium
• 2 cucumbers, medium

Method

 

1. Blend or procress the roasted unsalted peanuts. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add maple syrup (or brown sugar), lime juice, soy sauce and fish sauce. Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.
4. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that, add a couple of tablespoons of water or coconut milk and blend.

Notes

The sauce can be served lukewarm or reheated to piping hot. Leftover sauce can be refrigerated (where it will solidify) and then reheated on a slow fire, thinned down with some water or coconut milk. It can also be frozen, and reheated another day, the same way.

Enjoy your healthy, refreshing shrimp spring rolls!