A Bright Moment: Shrimp Spring Rolls



Servings: 4

Prep time: 20 minutes

Cook time: 8 minutes

Total time: 28 minutes


  • 1 lb. Shrimp, small to medium-sized, peeled and deveined (thawed if frozen)
  • 1 tbsp. Olive Oil
  • ½ tsp. EACH: Salt & Black Pepper
  • 8-10 Spring Roll Wrappers
  • ½ large English Cucumber or 2 Baby Cucumbers, thinly sliced
  • ½ small Red Cabbage, thinly sliced
  • 3 Carrots, thinly sliced
  • 1 Avocado, thinly sliced
  • 1 cup Mustard Microgreens or Alfalfa Sprouts

For the Easy Peanut Butter Dipping Sauce:

  • 1/3 cup Creamy Peanut Butter
  • Juice of 1 Lime
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Rice Vinegar
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Sesame Oil, or Olive Oil
  • ½ tsp. Chili Pepper Flakes, or Red Pepper Flakes
  • Salt & Black Pepper, to taste


  1. To make the sauce: Combine all ingredients into a small blender or food processor to pulse until smooth. Add ¼ cup water to thin out the sauce, or to taste. Season with salt and black pepper, as well. 
  2. To make the spring rolls: Heat up a large skillet over medium high heat. Add the olive oil to heat up for 1 minute. Add the shrimp to cook 2-3 minutes on each side, until fully cooked. Set aside to cool. 
  3. Prep your wrapping station by placing all the thinly sliced vegetables on a large plate. Place the cooked and cooled shrimp next to it. 
  4. In a shallow bowl or large rimmed plate, add water to ¼” deep. 
  5. Working on one spring roll at a time, dip the wrapper in the water to soften, about 20 seconds. Flip the wrapper to soften both sides. 
  6. Place on a clean working surface to layer. Add 2-3 shrimps in a vertical row in the center, followed by a small amount of the thinly sliced vegetables and microgreens on top. 
  7. Roll up tightly like a burrito. Place on a clean plate. Repeat with remaining spring roll wrappers. 
  8. TIP: Stacking the spring rolls on top of each other may result in them sticking together. 
  9. Enjoy with the peanut butter dipping sauce!

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