Shrimp Spring Rolls

Shrimp Spring Rolls

Okay, I know what you’re thinking. “I can’t make something as complicated sounding as shrimp spring rolls”. 

Yes. You can.

Can you roll a burrito? Can you make a lunch wrap? 

Yes? Then you can make a shrimp spring roll. 

No?  Sure you can, I believe in you.

Need more motivation? It’s ready in about 10 minutes and you can eat about 100 before you feel any sort of caloric guilt.


Shrimp Spring Rolls
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5 from 1 vote

Shrimp Spring Rolls

Good for any season imo
Course Main Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 Rolls
Author Jim


  • 1 pound cooked shrimp smaller ones work best
  • 3 tablespoons gochujang sriracha good too
  • 1 clove garlic
  • 1 tablespoon ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon Mirin or honey
  • 2 tablespoons Rice wine vinegar or lime juice
  • 12 ounces broccoli slaw mix
  • 12 rice paper spring roll skins
  • Optional: pickled onions* jalapenos, etc


  • Combine slaw mix with one tablespoon vinegar and heavy pinch of salt. Stir and set aside.
  • Mince garlic and ginger and add gochujang, soy sauce, mirin, and rice vinegar. Whisk to combine.
  • Assemble spring rolls (shrimp/slaw/sauce): this video below will help. Just know that you’ll probably lose the first roll, and its okay to double wrap a roll. Serve immediately with a side of soy for dipping.


Serving: 12People

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