project lekker

Shrimp Spring Rolls

Starters, DinnerMeghan ColvinComment

Light and refreshing, these spring rolls are delicious and perfect to make on a hot day. Chop up an assortment of veggies, herbs and protein and get your friends and family involved in assembling them. The rice paper can be a bit tricky, but after a couple of rolls, you’ll get the hang of it. (For the record, none of my rolls were photo worthy, but they were still damn good.) For even more versatility and flavor, make a variety of dipping sauces. We’ve included two below to get you started. 

// RECIPE //

:: Prepare Shrimp::


  • Approx. 21 shrimp (medium size), or 1/2 pound of shrimp 
  • 1/2 teaspoon lemon grass, minced
  • 1 garlic clove, minced
  • 1 tablespoon thai red chili paste
  • 1 teaspoon fish sauce
  • 1/2 tablespoon peanut oil
  • 1/2 tablespoon sesame oil


  1. Place all ingredients (except oils) in a bowl and mix.
  2. Refrigerate for 1 hour.
  3. Heat oil in a nonstick pan, when oil is heated put in shrimp mixture. 
  4. Cook approximately 5 to 6 mins mixing every 2 minutes until shrimp are done. 
  5. Let cool.

:: Prepare Rolls ::


  • 1 package of rice paper for spring rolls (not the ones for frying, there are two types)
  • 1 cup carrot, julienned 
  • 1 cup cucumber, julienned
  • 1 cup red bell pepper, julienned
  • 1 cup green onion, julienned
  • 1 cup bean sprouts
  • 1 avocado, cut into 1/8” thick slices
  • fresh cilantro, chopped
  • black sesame seeds for garnish 
  • shrimp


  1. Place about a 1/2” water in a frying pan - large enough to submerge the rice paper.
  2. Soak one sheet of rice paper for about 15 seconds in water and place on a cutting board.
  3. Place 3 shrimp on lower half of paper.
  4. Place approximately 1 tablespoon of each vegetable on top of shrimp.
  5. Fold over sides of paper to make a small package and enclose shrimp and vegetable mix.
  6. Roll from bottom to top packing ingredients as tight as possible without breaking rice paper.
  7. Garnish with cilantro and sesame seeds.
  8. Makes approximately 7 full rolls.

:: Dipping Sauce #1 ::

  • 2 tablespoons soy sauce
  • 2 tablespoons sweet thai chili sauce
  • 2 tablespoons ginger syrup
  • 1 tablespoon sesame oil

Mix all ingredients together. Can be made 1 day ahead and refrigerated.

:: Dipping Sauce #2 ::

  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha

Mix all ingredients together. Can be made 1 day ahead and refrigerated.