Facebook Pixel
Print recipe

Vegetable and Shrimp Spring Rolls

20 minutes
5 servings
Spiralizing your vegetables makes preparing these vegetable and shrimp spring rolls a breeze



  • 1 medium cucumber
  • 1 medium carrot
  • 1 medium beet
  • 1 cup (250 ml) mint leaves
  • 1 red bell pepper, seeded and cut into slices
  • 10 shrimps, cooked and halved
  • 10 Rice papers
  • 2 cups (500 ml) hot water
  • Sesame seeds to taste
  • Salt and pepper to taste


  • 3 tbsp. (45ml) peanut butter
  • 2 tbsp. (30 ml) hoisin sauce
  • 1 garlic clove, finely chopped
  • 1 tsp (5 ml) Sriracha sauce
  • 1/2 cup (125 ml) of water
  • 1 tbsp. (15 ml) lemon juice


  1. Spiralize all the vegetables using your Starfrit Electric Spiralizer (circle blade). Set aside.
  2. Fill a large bowl with hot water. Dip one wrapper at a time until softened then place on a clean damp cloth to start assembling the rolls.
  3. Fill the center of the wrapper starting with the mint leaves, 2 shrimps halved and alternate with the rest of the vegetables. Top it with sesame seeds (to taste).
  4. Roll your wrap tightly. Repeat with the remaining wrappers.
  5. In a mixing bowl, add all the ingredients for the sauce and mix well.
  6. Serve your rolls with the peanut butter sauce.

Add a review

Your Rating