These fresh Seared Shrimp Spring Rolls with Peanut Sauce are the perfect celebration of summer flavor and fresh produce! They’re light and crisp, gluten free, dairy free, and a fun variation of the traditional Vietnamese Spring Roll recipe.

I love creating light meals packed with vegetables and thanks to Earthbound Farm Organic, each spring roll is brimming with greens that are high quality, have better flavor, are triple washed, and non-GMO … how great is that?

A dish sits in the center of a wooden background filled with three Shrimp Spring Rolls, Earthbound Farm Organic Spring Mix, and a small jar of peanut sauce. Surrounding the dish are various bowls and plates with red pepper slices, english cucumber slices, fresh herbs, spring mix, rice papers, and spices. A container of Earthbound Farm Organic 50/50 Spinach & Spring Mix sits halfway in the photo on the right side.

One of the reasons I love Earthbound Farm Organic (besides their tasty greens!) is that they’re cultivating a healthier world through organic food and farming practices. Just as we care for our body with healthy and fueling foods, the Earth needs care too! That’s why I choose to support brands with such great standards as Earthbound Farm Organic.

Now, onto these tasty Shrimp Spring Rolls with Peanut Sauce!

What are Spring Rolls?

The origins of Spring Rolls vary but for this recipe in particular, I wanted to make a version of the Traditional Vietnamese Spring Rolls! That being said, I did make a few adaptations to the rolls that I’ll share below in case you’re curious.

Instead of boiling the shrimp, I decided to saute the shrimp for extra flavor. I also left out the rice noodles which are traditionally included in the filling for spring rolls. And lastly, I added my *favorite* Earthbound Farm Organic 50/50 Spinach & Spring Mix to make these Spring Rolls extra fresh, crisp, and colorful!

For the rice paper wrap, I used Vietnamese Rice Paper , which growing up we always had to buy at our local Asian grocery store. These days, rice paper should be available at most grocery stores in the Asian Food section.

Spring Roll vs Egg Roll

Believe it or not, there is a difference between the beloved Spring Roll and the American counterpart, Egg Rolls. For instance, Spring Rolls are wrapped in a thin rice paper wrap and aren’t fried. Meanwhile Egg Rolls have a thicker wrap and are deep fried for a crisp coating.

Then when it comes to fillings, Spring Rolls are more vegetable focused whereas egg rolls are commonly filled with ground meat and bean sprouts. And most important, Spring Rolls are an authentic dish with deep traditional roots while egg rolls are the more “American” version!

Seven shrimp spring rolls are the focus of the photo. Each roll is wrapped with rice paper then filled with shrimp, red pepper and english cucumber slices. fresh herbs, and Earthbound Farm Organic spring mix. The spring rolls sit in a white dish with loose spring mix that is slightly blurred out in background.

Spring Roll Ingredients

Jumbo Shrimp – These add bulk (and protein) to the wraps but can easily be substituted (or left out) if you’d like to make these vegan.

Earthbound Farm Organic 50/50 Spinach & Spring Mix – High quality, organic, non-GMO, and fresh greens that really compliment the texture of the Spring Rolls.

English Cucumber – Adds a crisp texture and fresh flavor to the Spring Rolls.

Red Bell Pepper – A colorful and crisp vegetable with slight sweetness as a red pepper versus green, yellow, or orange.

Fresh Herbs – Enhances the flavor of these Spring Rolls and adds color!

Rice Wrappers – These light and thin wraps hold the roll together while not masking any of the delicious flavors.

How to Make Spring Rolls

Prepare your shrimp – to a medium cast iron skillet add 1 tbsp of olive oil and heat over medium. Pat your shrimp dry and sprinkle with salt & pepper. Then, add the shrimp to the pan and cook for 3-4 minutes each side, or until the shrimp are cooked through (shrimp should be tightly wrapped). Once cool, cut in half lengthwise so you have two pieces of shrimp. Set aside.
Setup your assembly station – Ensure you have all filling ingredients prepared and ready to go! This will make the assembly process much easier!
Prepare your rice paper wrapper – according to package instructions. I will usually add a single sheet to a bowl of warm water and leave in for ~30 seconds, when the sheet has softened but is still slightly pliable. Do not do all 6 ahead of time, but instead, do each one right before you assemble.
Assemble Shrimp Spring Rolls – Start by adding 3 shrimp halves, seared side down, to the bottom third of a prepared rice paper wrap. Top with Earthbound Farm Organic 50/50 Spinach & Spring mix, 3-4 sticks of sliced cucumber and red bell pepper, followed by the fresh mint, cilantro, and basil. Fold like a burrito – move the bottom of the wrapper over the filling ingredients and pull towards you to wrap tightly. Fold in sides and roll again until closed.
Serve with Peanut Dipping Sauce – Follow recipe and instructions below for the sauce then enjoy!

Can You Make Veg Spring Rolls?

Yes! This recipe is easy to make with all vegetables! Just substitute the shrimp for extra fresh vegetables such as sliced carrot. You could also add slices of either baked or roasted tofu to add extra protein to your Veg Spring Rolls.

Recipe Substitutions

Shrimp – As I mentioned above, you can substitute roasted tofu for shrimp, or just add in extra vegetables or rice vermicelli for some Fresh Veg Spring Rolls.

Cucumber – Don’t have any or not a fan? No problem! Sub any other vegetable you like! Other personal favorites are carrot, avocado, and radish.

Red Bell Pepper – I prefer the taste and slight sweetness of red bell pepper, but you can use any kind/color of bell pepper you have on hand.

Fresh Herbs – While I use fresh mint, cilantro, and basil in this recipe, you can definitely leave out any of these fresh herbs based on personal preference. Another great addition would be chopped spring onion.

Are Spring Rolls Gluten Free?

Yes! These Spring Rolls are a great gluten free entree option as they are made with rice paper wraps so no gluten here! If you wanted a Whole30 option, you could forgo the rice paper and make a lettuce wrap version using romaine.

Three shrimp spring rolls sit upon loose Earthbound Farm Organic spring mix in a white dish with a jar of peanut sauce as the center focus of the photo. In the area surrounding the dish there are various bowls and plates with red pepper and english cucumber slices, fresh herbs, seasonings, and shrimp.

Peanut Sauce for Spring Rolls

I absolutely love the peanut sauce that goes with these Spring Rolls! It’s made with a base of full fat canned coconut milk which helps make it super thick and creamy. If you did want to use light canned coconut milk you totally could, it might just need to simmer for longer/end up a thinner consistency, but it would still taste just as good!

The soy sauce and coconut sugar help balance out the strong peanut flavor, and the addition of red pepper flakes adds some extra spice, but you can leave them out if you are spice averse.

The recipe makes about 1 ½ cups of sauce which is (probably) more than you need for these Spring Rolls. You can always save the sauce and use it as a topping for some rice noodles though. Or even better, if you make extra Spring Rolls!

A hand is pouring peanut sauce from a jar onto shrimp spring rolls sitting in a white dish center of the photo. In the background surrounding the scene there are plates and bowls filled with english cucumber slices, fresh herbs, and Earthbound Farm Organic spring mix.

How Long do Spring Rolls Last?

For optimal flavor and freshness, Spring Rolls are best eaten within 1-2 hours of making. First, because they contain seafood and fresh produce. Second, the rice papers will quickly harden and dry out, making them not as tasty the next day!

If you do want to make more, just keep your filling ingredients prepared and stored in an airtight container in the fridge. Make fresh Spring Rolls using your rice paper and you are good to go!

Tips for the Best Spring Roll

Use high quality fresh produce – the 50/50 Spinach & Spring Mix from Earthbound Farm Organic is my absolute favorite! It’s higher quality, better flavor, triple washed and non-GMO, plus you can *taste* the difference in the final product.
Prepare your ingredients ahead of time – this makes assembly much easier and quicker!
Be careful with the rice paper- rice paper can be pretty finicky. Follow package instructions for how best to wet the rice paper and make pliable so it’s ready to use. You then want to be extra careful when rolling to ensure it doesn’t rip otherwise you have to start over with a new sheet of rice paper.
‘Burrito’ roll – Personally, I’ve found this the most efficacious way to roll my Spring Rolls. Add most of your filing to the bottom ⅓ of the roll. Flip the bottom of the rice paper over the top and gently pull towards you to make as tight as possible. Fold the edges in, and just continue rolling until you have a tight spring roll. That’s it! Same method I use when making burritos.

This recipe was brought to you in partnership with Earthbound Farm Organic, and all opinions are my own. I’m able to do what I love thanks to work with brands that support me, so if you’re able to support Earthbound Farm Organic, that would mean so much to me! Use their store locator to find Earthbound Farm Organic products near you!

If you’re looking for more some shrimp action, check out this Thai Coconut Curry Shrimp Noddles Recipe. Or if shrimp just isn’t for you, check out this Whole30 Salmon with Cream Sauce.

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Shrimp Spring Rolls with Peanut Sauce 🙂