Shrimp Quinoa Vegetable Spring Rolls Recipe

Name: Shrimp Quinoa Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Spring Roll Wrappers; 1/2 cups Carrot, Sliced Thin; 1 whole Red Bell Pepper, Sliced Thin; 1 whole Cucumber, Sliced Thin; 1/2 cups Cilantro; 1/2 cups Cooked Quinoa; 12 whole Large Shrimp, Cooked; 2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free); 1 Tablespoon Creamy Peanut Butter; 1 Tablespoon Water; 1 clove Garlic, Minced

Servings: persons

6 whole Spring Roll Wrappers
1/2 cups Carrot, Sliced Thin
1 whole Red Bell Pepper, Sliced Thin
1 whole Cucumber, Sliced Thin
1/2 cups Cilantro
1/2 cups Cooked Quinoa
12 whole Large Shrimp, Cooked
2 Tablespoons Soy Sauce (Or Tamari To Keep Gluten-free)
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Water
1 clove Garlic, Minced

1
For the spring rolls: Place 1 spring roll wrapper at a time in a bowl of warm water for 510 seconds until it softens up a bit.
2
Place it on your work surface.
3
In the top center of the wrapper, leaving enough space at the top to roll, add a handful of each veggie, quinoa and 2 shrimp.
4
Do not overstuff.
5
Fold the edge closest to you over the toppings and tuck sides in and over the portion you just rolled.
6
Roll away from you, making sure to keep the spring roll tight.
7
Repeat until you have used up all of the filling, about 6 rolls.
8
Serve immediately with the peanut dipping sauce.
9
Cover with a damp cloth so they do not stick together if you wont be serving them right away.
10
For the peanut dipping sauce: Whisk ingredients together in a small bowl.
11
Set aside until you are ready to use.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 whole Spring Roll Wrappers, 1/2 cups Carrot, Sliced Thin, 1 whole Red Bell Pepper, Sliced Thin, 1 whole Cucumber, Sliced Thin, and more.

Yes, Shrimp Quinoa Vegetable Spring Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Quinoa Vegetable Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions