Shrimp Spring Rolls with Peanut Sauce

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper




  • 1 package Blue Dragon Spring Roll Wrappers 
  • 1 lb (500 g) shrimp 26-30, uncooked, shelled, deveined
  • 2 bouillon cubes
  • 4 cups (1 L) water
  • 1 package Blue Dragon Rice Noodles
  • 1 head Boston lettuce
  • 1 bunch fresh mint 
  • 1 bunch fresh mint coriander

Peanut Sauce

  • 1/2 cup (125 ml) chicken broth
  • 2 tablespoons (30 mL) rice vinegar
  • 2 tablespoons (25 g) sugar
  • 1 tablespoon (15 mL) Blue Dragon Hoisin Sauce
  • 1/4 cup (60 mL) crunchy peanut butter
  • 1 teaspoon (5 mL) hot pepper paste


  1. Place bouillon cubes in water and bring to a boil. As soon as the water starts to boil, add the shrimp and cook until they are pink.
  2. Drain and let cool completely.
  3. Slice the shrimp in half lengthwise along their backs.
  4. Bring salted water to a boil in a saucepan, and add the rice noodles. Cook for 1 minute, then soak the noodles in cold water to stop cooking. Drain.
  5. Soak the spring roll wrappers in cold water to rehydrate them.
  6. Let the spring roll wrappers rest between wet dishtowels for 1 to 2 minutes.
  7. To form the rolls, place on each spring roll wrapper: 1 lettuce leaf, 3 mint leaves, 1 sprig of coriander, and 1 handful rice noodles.
  8. Fold the two ends of the spring roll wrapper inwards, roll 1/4 of a turn, add the shrimp, and finish rolling.

Peanut Sauce

  1. Combine the chicken broth, rice vinegar, sugar, and hoisin sauce in a saucepan, and bring to a boil.
  2. Add the peanut butter. Reduce heat.
  3. Add the hot pepper paste, if using.
  4. Stir. If not thick enough, gradually add cornstarch until the sauce reaches desired consistency. Remove from heat and let cool.
  5. Serve the spring rolls with the peanut sauce on the side, for dipping.