Shrimp Spring Rolls with Thai Peanut Dipping Sauce

Prep Time: 30 minutes | Cook Time: 5 minutes | Servings: 14-16 | Author: Olivelle (styled by Chivilla Bay)

Fresh, Crunchy & Suspiciously Addictive 🥢🦐

These Shrimp Spring Rolls are basically edible confetti wrapped in rice paper. Crisp veggies, fresh herbs, tender shrimp, and bright citrusy flavor all bundled together into little handheld bites of happiness.

And then there’s the Thai Peanut Dipping Sauce. Creamy, savory, slightly sweet, gingery, garlicky perfection that will absolutely lead to someone licking the spoon while pretending they’re “testing consistency.”

The best part? This recipe turns dinner into an experience. Set out all the fillings and let everyone roll their own. It’s colorful, fresh, interactive, and surprisingly fun for kids, dinner parties, or laid-back summer nights when nobody wants heavy food.

Healthy-ish but still exciting? That’s the sweet spot right there. ✨

Ingredients

For the Spring Rolls

• 1/2 English cucumber
• 1 large carrot
• 1/4 red cabbage
• 1 cup fresh herbs (cilantro, basil, and mint), chopped
• 1 lb raw shrimp (16–20 count)
• 1 tbsp plus 1/2 tsp Black Garlic Shiitake Rub & Seasoning, divided
• 2 tsp Sicilian Lemon Infused Olive Oil, divided
• 1 package rice paper wrappers

For the Thai Peanut Sauce

• 1/3 cup peanut butter
• 2 tbsp Cucumber White Barrel Aged Balsamic
• 1 tbsp soy sauce
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 5–6 tbsp water
• Sesame seeds, for garnish

Directions

Prep the Vegetables & Herbs

1. Cut the cucumber in half lengthwise and scoop out the seeds.
2. Slice the cucumber and carrot into thin matchsticks about 2 1/2 inches long.
3. Thinly slice the red cabbage.
4. Chop the cilantro, basil, and mint, then combine in a small bowl.

Cook the Shrimp

5. Peel and devein the shrimp.
6. Toss shrimp with 1 tablespoon Black Garlic Shiitake Rub & Seasoning.
7. Heat 1 teaspoon Sicilian Lemon Infused Olive Oil in a skillet over medium heat.
8. Cook shrimp for 3 to 4 minutes, flipping halfway through, until pink and opaque.
9. Remove from heat and cut shrimp into thirds.

Assemble the Spring Rolls

10. Soak one rice paper wrapper in lukewarm water for about 15 seconds until softened.
11. Lay the wrapper onto a clean towel and gently blot away excess moisture.
12. In the center, layer shrimp, vegetables, and fresh herbs.
13. Fold in the sides and roll tightly from the bottom upward.
14. Repeat with remaining ingredients.
15. Store finished rolls between damp towels to keep them fresh and soft.

Make the Thai Peanut Sauce

16. In a bowl, whisk together peanut butter, Cucumber White Barrel Aged Balsamic, remaining Sicilian Lemon Infused Olive Oil, soy sauce, honey, garlic, ginger, and remaining Black Garlic Shiitake Rub & Seasoning.
17. Slowly whisk in water until the sauce reaches your desired consistency.
18. Sprinkle with sesame seeds before serving.
19. Serve alongside the spring rolls and prepare for everyone to suddenly become “professional sauce evaluators.” 😏

Tips & Swaps

• Add rice noodles for extra texture and heartiness.
• Rotisserie chicken works great in place of shrimp.
• Don’t over-soak the rice paper or it becomes tricky to roll.
• Make ahead and refrigerate under damp towels for easy entertaining.
• Extra peanut sauce is never a mistake.

Featured Chivilla Bay Favorites

Bring fresh Asian-inspired flavor to your kitchen with these Olivelle favorites:

• Black Garlic Shiitake Rub & Seasoning
• Sicilian Lemon Infused Olive Oil
• Cucumber White Barrel Aged Balsamic
• Gourmet entertaining gifts and kitchen essentials from Chivilla Bay