It is a fact that I have a minor obsession with Shrimp Spring Rolls. While I love the roll itself, I am mostly just looking for a vehicle for that delicious peanut dipping sauce they come with! Sooooooo GOOD.

Light, fresh, doesn’t involve cooking….perfect for a hot summer’s day lunch. Never thinking that it would be a feat I could conquer, for months, I toyed with the idea of trying to make my own Shrimp Spring Rolls. If I was able to do this, I would be able to have an endless supply of them, readily available at my whim.

It was worth a shot.

So I got to work and did my best to recreate a healthier, Weight Watchers Shrimp Spring Roll Recipe that would satisfy my craving, yet still be low in Points.

While my rolling and display skills may not be on par with professional Shrimp Spring Roll Maker Guys, the flavor profile I established was on point!! They were absolutely delicious. And the peanut lime dipping sauce was just as tasty as I hoped and prayed it would be.

These light, fresh, low calorie Shrimp Spring Rolls make me super happy, and I make them much more often than I care to admit.

SHRIMP SPRING ROLLS WITH PEANUT LIME DIPPING SAUCE RECIPE

Wendy Zitzman

4.50 from 2 votes

A perfect and delicious summer lunch idea, these Shrimp Spring rolls are fantastic. Fresh, light, filling and very low calorie, you definitely get a mouthful of wonderful flavors in this healthy recipe. And the peanut lime dipping sauce is to die for!

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servings

186 kcal

Ingredients

12 oz cooked shrimp - (tail off)
12 rice paper spring roll wrappers
2 cups romaine lettuce - (chopped)
1 medium carrot - (cut into matchsticks)
1 medium cucumber - (peeled and cut into matchsticks)
¼ cup cilantro - (finely chopped)
⅓ cup fresh mint - (finely chopped)
4 tbsp Better’n Peanut Butter
1 tbsp toasted sesame oil
¼ cup reduced sodium soy sauce
2 garlic cloves - (minced)
1 tbsp rice vinegar
1 tbsp brown sugar
Juice from 1/2 a small lime
½ tbsp lime zest

Instructions

In a small bowl, whisk together the Better’n Peanut Butter, lime juice, lime zest, soy sauce, rice vinegar, sugar, garlic cloves and sesame oil. Set aside.
Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.
Assemble spring rolls: lay one wrapper flat, and in the center lengthwise, place some lettuce, mint, cilantro, carrot, cucumber, and about 3 shrimp. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.
Serve with dipping sauce.

Notes

Entire recipe makes 6 servings

Serving size is 2 shrimp spring rolls and 2 tbsp dipping sauce

Nutrition

Calories: 186 kcal (9%)Carbohydrates: 12.5 g (4%)Protein: 16 g (32%)Fat: 4.5 g (7%)Saturated Fat: 0.6 g (4%)Cholesterol: 119 mg (40%)Sodium: 568 mg (25%)Potassium: 389 mg (11%)Fiber: 2 g (8%)Sugar: 2.4 g (3%)Calcium: 60 mg (6%)Iron: 1.8 mg (10%)