Shrimp and Vegetable Spring Rolls with Creamy Sriracha Dipping Sauce

When it comes time for lunch, it can be hard to think outside the box and come up with healthy options that are tasty and fresh. These Shrimp and Vegetable Spring Rolls are a nice departure from a regular old sandwich or a salad and they're a great healthy lunch, perfect for on-the go. They're one of our favourite lunches lately and so I just had to share them with you!

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You'll need:
8 large round rice paper wraps
1 cup (approximately) water
1 carrot
1/2 large english cucumber
24-32 medium cooked shrimp
1-2 cups fresh organic salad greens

for the creamy Sriracha dipping sauce:
1/2 cup light mayonnaise
1 tbsp Sriracha

alternatively, serve with sweet red chili sauce for dipping

To make:

Combine the mayonnaise and the Sriracha in a small bowl and set it aside in the refrigerator while you prepare the spring rolls.

It's a good idea to prepare all your ingredients before assembling the spring rolls, so begin by cutting the carrots and the cucumbers in long thin strips (julienne). I actually have a really great kitchen tool that I use for this job: a julienne peeler. I'm not the kind of person who falls for every kitchen gimmick out there, but this is definitely one of those kitchen tools I appreciate having because chopping is not my favourite kitchen task. I use the Zyliss Julienne Peeler and it does the job very well and it won't break the bank.

Set out the shrimp (it's helpful if you pat them dry with a paper towel before assembly) and the salad greens.

Lay out a clean kitchen towel on top of your work space.

Place some of the water on a large dinner plate and get ready to soak the sheets of rice paper. It's helpful to do this one at a time because they tend to stick to each other and make a huge mess.  Soak the first sheet just until it's softened and you're able to bend it easily. Don't over-soak! This makes the rice paper sheets turn to mush and your spring rolls will fall apart.

Spread the soaked rice paper sheet onto the clean kitchen towel and place 3-4 shrimp in a line in the centre. Add a small amount of the julienne cucumber and carrot, and a small handful of the greens. Fold one end over the ingredients, fold in the sides, and roll it up like a burrito.

Repeat this process until you've rolled all 8 spring rolls, making sure that you take the time to soak the rice paper wraps one at a time.

Slice them in half to serve if you wish, and be sure to serve them with some of that yummy Sriracha mayonnaise for dipping, or a sweet chili dipping sauce if you'd prefer that.

Don't they look so fresh and delicious??

And the best part is, they're only 2 Weight Watchers PointsPlus per roll (plus 1 PointPlus for 1 tbsp of dipping sauce), making them the perfect healthy lunch or snack!

I hope you enjoyed this one! Let me know in the comments below, what's your favourite fresh and tasty lunch?

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  1. These look so gorgeous and delicious, I am pinning to my recipes to try board!

  2. I've never made spring rolls, but they don't look that difficult (maybe I can handle it). These looks so light and delicious!

  3. Now I know what I've been doing wrong - I've been leaving the rice rounds in water too long! Can't wait to try this wonderful recipe.

  4. Dear Chrissie, I love this recipe. Looks so fresh and delicious. Great way to use that garden produce that is still available, but not for long. The creamy dipping sauce looks perfect for this recipe!

  5. These look delicious, I love shrimp and prawns and add in a little spice and I'm anyones... I might have to tap up a julienne peeler, I use a mandolin at the moment which scares the living bejesus outta me ;)

  6. This recipe is full of intriguing ideas for me. We do not love shrimp. (I hate the texture)) but those spring rolls look very tasty. Also your sauce...bet my husband would love that or the sweet chili sauce. I'll be playing with this recipe soon! Your pictures are THAT good! I want to eat these even with the shrimp!


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