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Shrimp Spring Rolls

Preparation: 20 minutes.
Cook time: 15 minutes.
Servings: 4 servings


For the rolls

100 g of shrimps

1 Gen V cucumber

1 Gen V red pepper

1 Gen V yellow pepper

1 Gen V Boston lettuce

1 small red cabbage

1 garlic clove

4 rice sheets

For the sauce

2 tbsp or 30 ml of peanut butter

1 tbsp or 15 ml of honey

1 tbsp or 15 ml of soy sauce


  1. Cut into slices the peppers, the cucumber and the cabbage. Chop the garlic clove.
  2. In a pan, heat a drizzle of oil. Add the shrimps and the garlic.
  3. Soak one rice paper wrapper at a time, in a large bowl of hot/warm water for about 10 seconds (until softened), then place it on clean damp cloth (this will make it easier to roll). Add the lettuce first, then garnish with remaining ingredients and roll it up.
  4. For the sauce, combine peanut butter, honey and soy sauce with 2 tablespoon of water. If the sauce is too thick, gradually add water to the desired consistency.

Products used