Fresh Shrimp Spring Rolls

Name: Fresh Shrimp Spring Rolls
Total time: 25 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Rice paper — 25 g; Peeled shrimp — 100 g; Rice noodles — 30 g; Carrots — 40 g; Cucumbers — 50 g; Leaf lettuce — 25 g; Fresh mint — 5 g; Peanut butter — 20 g; Soy sauce — 10 ml; Lime — 15 g; Honey — 6 g; Salt — 1 g

Light rice paper rolls with shrimp, noodles, vegetables, and herbs. Peanut sauce adds heartiness and a mild nutty flavor.

Time: 25 min
Serving: 461 kcal
Ingredients: ≈ $3.33
Protein: 30 g

Healthy High protein No cooking

Ingredients

1 Rice paperNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 25 g
2 Peeled shrimppack 400 g ≈ $8.50 100 g
3 Rice noodlespack 400 g ≈ $2.80 30 g
4 Carrots≈ $1.50 per kg 40 g
5 Cucumbers≈ $3.67 per kg 50 g
6 Leaf lettucepack 150 g ≈ $0.65 25 g
7 Fresh mintpack 30 g ≈ $2.20 5 g
8 Peanut butterpack 300 g ≈ $3.00 20 g
9 Soy sauce 10 ml
10 Lime≈ $5.00 per kg 15 g
11 Honey 6 g
12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Boil the shrimp in salted boiling water for 2–3 minutes, until pink and firm. Let cool.
Pour boiling water over the rice³ noodles for 5 minutes, or cook according to the package instructions until tender, then rinse with cold water.
Cut the carrot⁴ and cucumber⁵ into thin matchsticks, tear the lettuce leaves, and pick the mint leaves from the stems.
Mix the peanut⁸ butter, soy sauce, lime¹⁰ juice, honey, and 20–30 ml warm water into a pourable sauce.
Dip a sheet of rice³ paper in warm water for 5–7 seconds and place it on a board.
Add the lettuce, noodles, vegetables, mint, and shrimp. Fold in the sides and roll up tightly. Repeat with the remaining filling.
Serve the spring rolls immediately with the peanut⁸ sauce.

Tips

Why it works: Soak the rice paper briefly. After 5–7 seconds it is still firm, but within a minute it softens from the moisture of the filling and won't tear when you roll it.
Substitutions: Replace the shrimp with 100 g thin strips of boiled chicken, and the lime with the same amount of lemon juice.
Common mistakes: Sheets are most often left in the water too long. They turn sticky, bunch into folds and tear before the filling goes in.
Storing and reheating: Eat them fresh: in the fridge the rice paper turns tough and the vegetables release water. If needed, keep up to 1 day under a damp towel and don't reheat.
Serve with: Serve as a light snack with peanut sauce or with a simple bowl of rice for lunch.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	461 kcal	23%
Protein	30 g	40%
Fat	12 g	17%
Carbs	61 g	24%
Per 100 g	141 kcal

Cost

≈ $3.33per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is peeled shrimp.

You will need

Stove

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What to cook

What to cook with shrimp

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Asian cooking at home64 recipes

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