Say hello to spring with some delicious Shrimp Spring Rolls. There´s no better way to embrace the longer, sunnier spring days than indulging in the vibrant flavours and textures of Vietnamese-inspired spring rolls.

Savour the freshness of these shrimp spring rolls, served with a delicious peanut dipping sauce. A winning recipe from Lume Brando to enjoy the sunny days ahead!

In our section 12 months, 12 exclusive recipes, you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

Stainless steel kitchen sink RODI Evo 100

Ingredients (serves 8)

8 rice wrappers
16 cooked shrimps (size 30/50), peeled and cut in half
8 crispy lettuce leaves
1 large carrot, grated
1 or 2 stalks of spring onion (or chives), sliced
Fresh coriander leaves

For the dipping sauce:
55 g peanut butter
25 ml soya sauce
25 ml rice vinegar
25 g brown sugar
Juice of 1 lime
A splash of water
Chilli flakes
Salt (optional)
Roasted peanuts, chopped (for serving)

Stainless steel kitchen sink RODI Evo 100

RODI products used in the preparation of this recipe
Kitchen sink: Evo 100
Tap: Line MN 1022
Accessories: Ghost Drainer

Shrimp spring rolls with peanut dipping sauce.


For the spring rolls:
First, wash and prepare all the ingredients.
Second, dip the rice wrappers, one at a time, into a bowl of slightly warm water.
Equally important: make sure that the diameter of the bowl is slightly larger than the diameter of the rice wrappers.
Next, dip for 20 seconds and remove carefully. Lay the wrapper on a clean, moist kitchen cloth.

In the centre of each wrapper, arrange a few coriander leaves, 4 prawn halves in a row, some grated carrot and a few slices of spring onion. Feel free to add more coriander leaves if you like.
Finish with a lettuce leaf that is not too big – it just has to cover the rest of the ingredients.

Finally, fold the rice wrapper over the filling to make it into a wrap.
Repeat with the remaining ingredients.

For the dipping sauce:
First, combine the peanut butter, soya sauce, vinegar, sugar and juice of 1/2 a lime in a bowl.
Whisk until they are smooth.
If the sauce is too thick, add a dash of water to adjust the consistency.
Next, taste it. If it’s not tangy enough, drizzle with more lime juice.
You can add a pinch of salt if needed.
Finally, spice up the sauce with a few chilli flakes, without the seeds.
But be careful not to overdo it.

Pour the sauce into a serving bowl and sprinkle with some chopped peanuts.
Last, serve the spring rolls with the peanut dipping sauce.

Kitchen tap RODI Line MN 1022

Kitchen sink accessory. RODI Ghost Drainer.

These tasty Shrimp Spring Rolls can be just as fresh and delicious without a dipping sauce.
You can make them ahead of time and store them in the fridge.
Likewise, you can prepare the dipping sauce earlier and serve it cold or warm.
For instance, you can try to serve the spring rolls with soya sauce and sweet chilli sauce.

Shrimp spring rolls with peanut dipping sauce.

Recipe developed by: