Fresh Shrimp Spring Rolls

Saturday, March 31, 2012
This is part 2 of my Thai food craving!  I love fresh spring rolls and they can be so healthy and are pretty easy to make. These are by no means meant to be authentic, I hope I don't offend anyone with my take on a favorite in our household! The kids love to make these and eat them even more! I used shrimp, rainbow carrots, glass noodles, lettuce, mung bean sprouts, Thai basil and cilantro. Feel free to use what ever combination of ingredients you would enjoy! Cucumber is always a tasty addition too.

Heat 3/4 cup Sesame Garlic Ginger Lime Dipping Sauce over medium heat. When sauce starts to boil add 1 pound of shrimp. Cook shrimp on one side until just starting to turn pink. Flip shrimp over and cook until just pink, remove from heat and set aside.
These are dried spring roll skins. You find them over in the Asian section of the super market.
Soak 1 spring roll wrapper in water that is about 105 degrees, I used a pie plate to soak my wrappers in. Stuff with meat and chosen veggies.
Fold in sides of the spring roll like a burrito.
Then pull side closes to you over the top and tuck ingredients in.
Finish rolling wrapper around filling gently pulling tight.
A fantastic lunch or dinner option and super healthy!

Fresh Shrimp Spring Rolls

Recipe by Serena Bakes Simply From Scratch
Fresh Shrimp Spring Rolls with a sesame garlic ginger dipping sauce recipe and step by step instructions with photos. Such an easy, healthy lunch or dinner.
Prep time: PT30M
Cook time: PT10M
Total time: PT40M
Yield: 4 Servings
  • 12 whole Dried Spring Roll Wrappers
  • 1 pound Shrimp, Devained, Shell and Tails Removed
  • 3 whole Carrots, Sliced Into Thin Matchsticks
  • 2 cups Lettuce, Sliced Thin
  • 2 cups Mung Bean Sprouts
  • 24 whole Thai Basil Leaves, Stems Removed
  • 1 cup Cilantro
  • 1 package Cellophane Noodles
  • 1 whole Sesame Garlic Ginger Dipping Sauce
Cooking Directions
  1. Place 3/4 cup Sesame Ginger Lime Sauce into a medium large saute pan. Heat over medium heat until hot and just starting to bubble. Add shrimp and flip shrimp over as soon as the shrimp turn pink. Once both sides of shrimp are pink remove from heat. Set aside. If you like cold shrimp in your spring rolls place shrimp into the fridge for an hour. I like mine warm.
  2. Place cellophane noodles into a large dish and cover with hot water until soft. Drain water and toss with 1/4 cup Sesame Garlic Ginger Dipping Sauce. Set aside.
  3. In a large round dish like a pie plate place hot water (around 105 degrees, not boiling) until almost full. Take 1 spring roll wrapper and soak in water until soft and pliable about 30 seconds to 1 minute. Remove wrapper and set on a large work surface.(If wrapper sticks to it's self place back into the water to smooth the edges.) Place 3 shrimp on the bottom of the wrapper. Top with marinated noodles, carrots, lettuce, bean sprouts, 2 Thai basil leaves, and 1 tablespoon cilantro. Be careful not to over stuff. Wrap like a burrito and enjoy dipping in Sesame Garlic Ginger Lime Dipping Sauce. Repeat with remaining wrappers. If you prefer cold fresh spring rolls you can place in the fridge or if you prefer room temperature like me enjoy them right away.


  1. Can I come to lunch please :) Diane

  2. Now that's a refreshing dish for Spring! Like I said before: we live waaaaaay to far from each other! :) Have a wonderful Sunday, my friend! xoxo

  3. mmm, yum! the pics are just fabulous... this luks awesome.

  4. These look amazing...XoXo

  5. Thanks for posting these too. They actually look pretty easy to make. I'm not intimidated any longer. =)

  6. These look delicious! I can't wait to make them :)

  7. This looks like a great recipe! I would love for you to link it up to my Recipe Party at The Sweet Spot.

  8. Wow! Delicious & love how you've wrapped in a way that can see those lovely shrimp! Amazing! Have great week, dear Serena! :)

  9. Yum! I actually have a package of spring roll wraps in my pantry. Now I know how to use them! Thanks for stopping by my blog.

  10. This looks really mouth-watering. Love ur clicks serena. Do visit my blog when you get time.

  11. I'm gonna try this - I'm not making any promises - it scares me a little- I just know I'll tear those tender wraps - then I'll have to eat them on the spot ;) Thanks for linking up with Kids in the Kitchen!

  12. Yours are so pretty! I love summer rolls, they are so delicious. I think yours sound authentic :)

  13. Hi Serena, thanks for coming by my blog! So glad to meet you. These lovely shrimp spring rolls look absolutely delicious! Perfect for lunch on a sunny day.

  14. My kids love these out. Your recipe doesn't look really hard to make. I think I will try this at home. Thanks. Could you share this on my Foodie Friday linky today. I think it's great.

  15. My son is thrilled about this recipe. Thanks for sharing it on Foodie Friday, hope to see you back next week.

  16. My children would love this. Never embarked on making them before, but your photos make it look simple enough. So fresh and yummy! Thanks so much for sharing with us at Kids in the Kitchen. Hope to see you again next week!


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