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Thai Spring Rolls

Light, colorful, and delicious, these Shrimp Spring Rolls will really hit the spot!

  • Preparation: 30 min
  • Cooking: 5 min
  • Ready in: 35 min


  1. Place shrimp in a ziploc bag with 1 ounce seasoning and oil. Refrigerate for 30 minutes. Prepare all fillings and sauce while shrimp marinate.
  2. For sauce: whisk together peanut butter and Thai Chili Taco Sauce. Add sriracha to taste. Set aside until ready to use.
  3. When ready, heat a large skillet over medium high heat. Add all shrimp to pan and cut on each side 2-3 minutes per side. Remove to a plate and set aside until ready to use.
  4. When ready to roll, fill a pie dish with warm water. Lay one rice paper round flat in the water until it becomes pliable - appx 15 seconds. Carefully transfer paper round to a clean, damp kitchen towel being sure to keep edges from sticking to itself. Stack a few slices and matchsticks of veggies and line three shrimp beside the stacked veggies.
  5. Carefully use a burrito roll technique to roll the veggies and shrimp - close the sides before the rolling all the way. This will take some practice. Continue until all ingredients are used.
  6. Place finished rolls on a platter. Cover with a damp cloth. Rolls can be refrigerated, covered, up to 3 hours before serving.

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