Ever since eating these at Green Papaya in Dallas, I’ve been totally obsessed. I think I’d be happy ordering these as my dinner, rather than just a starter. Nom nom nom…

They take a little bit of time to make, but I promise, it’s totally worth it. And if you get a helper, it goes super fast! They’re perfect as a starter to any Asian dish. And if you’re not much for shrimp, you can try it with BBQ pork or chicken. Or heck, just go vegetarian and cut the meat or add a block of tofu. I wish I could go there, but tofu is just not going to happen for me.

We recently visited Chinatown on the south side of Chicago and had dim sum. Which gave me another idea! Why not serve these dim sum style. Basically that means you have lots of little dishes to make up a meal. I’d pair these with potstickersginger & sriracha brussel sprouts and grilled flank steak. Asian tapas perhaps?


Prep Time 20 minutes
Cook Time 2 minutes
Course Appetizer
Servings 4
Calories 238 kcal


Nutrition per Serving Cal: 238 • Fat: 7.1g • Carb: 50.6g • Protein: 6.2g • Fiber: 1.6g • Sugar: .9g
  • 1 small carrot, peeled and julienned
  • 1/2 cucumber, peeled and julienned
  • 2 oz. cellophane noodles, really thin rice noodles
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp mint, chopped
  • 2 Tbsp basil, chopped
  • 6 shrimp, cooked, tails removed and cut in half through the middle
  • 6 rice paper rounds, 8″ diameter
  • one recipe of peanut sauce, below
Peanut Sauce
  • 1/8 c. creamy peanut butter
  • 1 1/2 tsp hoisin sauce
  • 3/4 tsp soy sauce
  • 1 small garlic clove, mashed into a paste
  • 1/4 tsp sriracha chili paste, more for spicier sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp lime juice
  • 1-3 Tbsp hot water
  • 1 tsp crushed peanuts
  1. In a bowl, pour boiling water over the cellophane noodles, let sit for 15 minutes, strain and cool.
  2. Once everything is prepared, fill a shallow bowl with warm water. One at a time, place a rice paper round in the warm water for about 5-10 seconds, until pliable, and lay it on a work surface. Place two shrimp halves in the middle, top with some cellophane noodles, carrots, cucumber and herbs, wrap like a burrito, cut in half and place on a plate.
  3. Continue to roll the spring rolls, one at at time, using 1/6 of the ingredients in each one.
  4. To make the peanut sauce, combine all ingredients and whisk in water until it reaches the desired consistency. I like mine a little thinner! Pour into a serving dish that’s easy for dipping or spooning sauce from and top with crushed peanuts and a squirt of sriracha if desired.
  5. Serve the spring rolls with peanut sauce.

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