f you’re looking for a fresh, healthy, and incredibly easy meal, these shrimp spring rolls with peanut dipping sauce are a game changer. To save time, I am using pre-cooked shrimp cocktail from Costco. This makes the recipe not only effortless but also perfect for a quick lunch, light dinner, or even meal prep. The fresh herbs, crunchy veggies, and creamy avocado wrapped in delicate rice paper make these spring rolls irresistibly delicious. And let’s not forget the savory peanut dipping sauce, which adds the perfect balance of sweet, salty, and spicy flavors.

Why You’ll Love This Recipe

Quick & Easy – Using pre-cooked shrimp eliminates a major prep step. No need to devein and cook your shrimp beforehand!
Healthy & Fresh – Packed with vibrant vegetables and lean protein.
Customizable – Swap in your favorite veggies or add vermicelli noodles for more bulk.
Perfect for Meal Prep – Prepare the ingredients in advance for a ready-to-go meal or snack.

Ingredients You Need

FOR THE SPRING ROLLS

12 fully cooked and peeled Costco shrimp, sliced in half lengthwise
1 carrot, cut into matchsticks (or julienned)
1 avocado, thinly sliced
8 sprigs each fresh cilantro and mint
8 sheets Vietnamese rice paper (large size)

FOR THE PEANUT SAUCE

1/3 cup peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp agave, maple syrup, or honey
2 tbsp lime juice
2 tsp sriracha hot sauce
4 tbsp water (adjust based on consistency)

Step-by-Step Instructions

1. Make the Peanut Sauce

In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, agave (or maple syrup/honey), lime juice, sriracha, and water until smooth. Add more water if needed to reach your desired consistency. Set aside.

2. Prep the Ingredients

Slice the shrimp in half lengthwise and prepare the vegetables and herbs. Have everything laid out for easy assembly.

3. Prepare the Rice Paper

Fill a large, shallow dish with warm water. Dip one rice paper into the water, rotating to wet all sides evenly. Do not fully submerge it, as it will become too soft and difficult to work with. Place the softened rice paper on a clean cutting board or work surface.

4. Assemble the Spring Rolls

Near the bottom of the rice paper, layer avocado, carrots, and lettuce.
Fold in the sides of the rice paper, then roll the bottom over the vegetables.
Roll halfway up, then add the cilantro and mint.
Continue rolling and place three shrimp halves before completing the final roll.

5. Serve & Enjoy

Repeat the process for all rolls. Serve immediately with the peanut dipping sauce or refrigerate for later.

Tips for the Best Shrimp Spring Rolls

Work Quickly – Rice paper becomes sticky as it sits, so roll immediately after softening.
Use Fresh Herbs – Cilantro and mint add incredible flavor and freshness.
Add Vermicelli Noodles – For a heartier roll, add cooked rice noodles.
Make-Ahead Option – Spring rolls should be eaten right away as the rice paper tends to harden and stick together over time. Prepare the peanut sauce and ingredients ahead of time so all you need to do is assemble your rolls before serving.

Alternative Dipping Sauces

My favorite sauce to enjoy these spring rolls with is peanut sauce. Sesame sauce is another great alternative for those who have a peanut allergy. You can make it similarly to the peanut sauce but use Chinese sesame paste instead of peanut butter. Be careful to read the ingredients on the bottle carefully, however, as some brands add peanut into their sesame paste.

You can make a quick Vietnamese fish sauce (Nước chấm) or use store-bought Thai sweet chili sauce.

Host a D-I-Y Spring Roll Dinner Party

A fun way to enjoy these spring rolls with friends or family is to host a Do-It-Yourself (DIY) Spring Roll Dinner Party. Your guests can assemble their own spring rolls with their preferred fillings and dipping sauces.

I like to lay out all the ingredients out on the table and provide everyone with their individuals bowls. You can include additional proteins like pork, beef, tofu, etc. as well as additional vegetables and noodles for the fillings.