Spring Rolls With Spicy Peanut Sauce

Let’s keep it cute but spicy: these spring rolls came to slap.

We’re not doing basic today. These little bundles are packing shrimp kissed with garlic paste and lime zest, tucked into a tight rice paper wrap with crunchy cabbage, carrot, and leafy greens. Just flavor that doesn’t play fair.

Now let’s talk sauce—because what’s a queen without her crown?
This isn’t your grocery store peanut sauce, honey. We elevated it. Creamy peanut butter, a swirl of tahini, a kiss of hoisin, and chili garlic sauce that says “I came to slay.” It’s rich, bold, and just spicy enough to keep things interesting—like your last situationship, but actually worth it.

Whether you’re flexing on your next brunch spread, showing off on date night, or just treating yourself like the royalty you are—these rolls bring the heat, the sass, and the satisfaction. No crumbs left. No apologies given.

Spring Rolls With Spicy Peanut Sauce

Course: Appetizer, Girls Night Out, LunchCuisine: AsianDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

5

minutes

Calories (per serving: 1 roll + 1 tbsp sauce)

132

kcal

Spring Rolls

• 10 rice paper wrappers

• 20 large shrimp, peeled, deveined

• 1 tsp garlic paste

• Zest of 1 lime

• 1 tsp oil (optional for cooking)

• 1 cup shredded purple cabbage

• 1 medium carrot, julienned

• 1 cup fresh cilantro (optional)

• 1 cup cooked rice vermicelli noodles (optional)

• Lettuce or baby spinach

• Optional: thinly sliced jalapeños for heat

• Spicy Peanut-Tahini Dipping Sauce

• 1/2 cup creamy peanut butter

• 1 tsp tahini

• 1 tbsp hoisin sauce

• 1 tbsp soy sauce or coconut aminos

• 1 tbsp fresh lime juice

• 2 tsp chili garlic sauce

• 1/2 tsp crushed red pepper flakes

• 2–4 tbsp warm water to thin

• Garnish: crushed roasted peanuts + red pepper flakes

Directions

• Cook the Shrimp:
  Sauté shrimp in a nonstick skillet with garlic paste and lime zest for 2–3 minutes per side until opaque. Set aside.
• Soften the Wrappers:
  Dip each rice paper in warm water for about 5–10 seconds until just pliable.
• Assemble the Rolls:
  On each wrapper, layer cabbage, carrots, vermicelli (if using), lettuce/spinach, and cilantro. Top with 2 shrimp and jalapeño (if desired). Fold in sides and roll up tightly.
• Make the Sauce:
  Whisk all sauce ingredients—peanut butter, tahini, hoisin, soy sauce, lime juice, chili garlic sauce, red pepper flakes, and water—until smooth. Garnish with crushed peanuts and chili flakes.
• Serve:
  Arrange rolls on a platter with the dipping sauce on the side.

Notes

• Wrapped tight. Dipped right. These Spring Rolls are giving fresh, fierce, and full-on fabulous. Go ahead—roll up and show out.