Shrimp spring rolls & sweet chilli peanut butter sauce


The very first time I’ve tried spring rolls I was eighteen, and invited to this barbecue party where didn’t know anyone. Believe it or not it didn’t bother me at all. I remember this feeling of excitement while meeting new friends, and trying new stuff. So I recall that this spring roll with mint and cilantro was the weirdest thing I ate. At that time. I never thought that some day I would consider it as an easy, healthy and delicious family meal. But it is ! And when served with sweet chilli peanut butter sauce it’s one of my all time summer favourites !


Spring roll:
Rice paper sheets
Cooked Rice vermicelli
Cooked shrimps
Grated carrots
Boston salad
Fresh mint
Fresh cilantro

Place rice paper sheet on a clean damp wet cloth, wait a minute until it softens, and then place one leaf of salad, some rice vermicelli, 3 or 4 shrimps, carrots, mint and cilantro leafs. Roll it together.


1 cup peanut butter
1/4 cup sweet chilli sauce
1/4 cup warm water

Mix all the ingredients together, if it gets too liquid add more peanut butter. If you prefer more spicy taste add more sweet chilli sauce.


If you are at the table with kids let them personalize there’s roll, and help them make one on them own. It will taste better and they’ll fell like little chefs 🙂 !

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  1. These look amazing! I love spring rolls. I’m so happy to see you every week at The Yuck Stops Here. I have stumbled and pinned and I look forward to seeing what you bring to the party next week. Hope to see you there. HUGS

    1. Congratulations, I am featuring this recipe as one of my favorites on The Yuck Stops Here this week! It looks delicous and I hope you will proudly display the “I’ve Been Featured” button here on this page! You certainly do bring YUMMY food to the party! HUGS

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