Shrimp Fresh Rolls with Creamy Peanut Sauce

On today’s menu is Shrimp Fresh Rolls! These rolls combined with an addictive, creamy peanut sauce is a match made in heaven. Craving fresh, light, and delicious? Let’s dive in.

P.S. It took me a while to get the peanut sauce just right- and I think I did it! The perfect balance of sweet, creamy, and salty. Yum! This recipe makes approximately 15-20 fresh rolls. But trust me, they will be devoured quickly!

Shrimp Fresh Rolls


Peanut Sauce:

1/4 cup smooth unsweetened peanut butter

2 tbsp hoisin sauce

3 1/2 tbsp water

1 tsp rice vinegar

1 1/2 tbsp lime juice (1/2 lime)

1/8 tsp soya sauce, to taste

1 tbsp chopped peanuts, optional

Sesame oil (for preparing platter)

Fresh Rolls:

1 cup shredded carrots, julienned

1/2 medium cucumber, julienned

1 cup red cabbage, julienned

1/2 red bell pepper, julienned

I bunch small Boston lettuce, thick stems removed and halved

1/4 cup cilantro, lightly packed

1/4 cup mint ~ 15 leaves

6 oz thin rice noodles

15-20 rice paper sheets

Large shrimp, cooked fresh or defrosted from frozen* 

*I used frozen pre-cooked shrimp to require no cooking!

Shrimp Fresh Rolls


  1. Bring a pot of salted water to boil over high heat. Once boiling, cook rice noodles according to package instructions. When done, drain and rinse under cold water and cut into thirds with clean scissors or a knife.
  2. Julienne carrots, cucumber, red cabbage, and bell pepper (cut them into small thin matchsticks). Rinse the boston lettuce thoroughly to remove hidden dirt and pat dry. Remove the stems with a knife and cut the leaves in half. Separate mint and cilantro leaves from their stems and set aside. Place each vegetable in its own bowl for easy assembly later.
  3. Make your peanut sauce. Finely chop peanuts into pieces. In a small mixing bowl, whisk together peanut butter, hoisin sauce, water, vinegar, lime juice, soya sauce, and chopped peanuts. Adjust as needed to taste and set aside. 
  4. Arrange all fillings around a cutting board. Lightly wet a cutting board with water. Fill a shallow dish with lukewarm water. Coat a serving dish with sesame oil to prevent rolls from sticking. 
  5. Dip your rice paper in the water and swirl it around until evenly moistened and feels soft and flexible (about 15-25 seconds). If the paper rips or tears, you softened it for a bit too long. Lay the rice paper out on your cutting board. Lay one piece of lettuce on the bottom third and place noodles, carrots, peppers, cucumbers, and cabbage on top as well as cilantro and mint as desired. Line 3-4 pieces of shrimp (depending on size) about 1 1/2 inches above the veggies. 
  6. Fold the bottom edge of the rice paper over the veggies tightly and roll towards shrimp. Once shrimp is reached, fold the left and right sides of the rice paper toward the centre. Continue rolling until you reach the top, placing the completed rolls on the oiled platter. Repeat.
  7. Dip in peanut sauce and enjoy away!

Did this peanut sauce pass the test? If you give this recipe a try, please let us know what you think in the comments below! 

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