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Spring Rolls with Spicy Mayo and Peanut Butter Dipping Sauce

Prep time: 30min Total time: 30min
Serves: 4ppl


7 oz cooked shrimp, imitation crab or lobster

1 pepper, seeded and thinly sliced

1 large mango, peeled, and thinly sliced

1/2 cucumber, thinly sliced

1/4 head cabbage, thinly sliced

Fresh green onions or chives, thinly sliced

Fresh or basil, thinly sliced

8-10 rice paper wraps

Sliced limes, for serving

For Spicy Mayo:

4 tablespoon mayonnaise

1 teaspoonsriracha

For Peanut Dipping Sauce:

1/4 cup peanut butter

1/4 cup water

1 ½ tablespoon soy sauce

1 tablespoon maple syrup

1 tablespoon lime juice

1 teaspoon sriracha


  • Fill a large bowl with warm water.

  • Whisk together all sauce ingredients in a small bowl and set aside.

  • Working one at a time, dip a rice paper wrap in warm water until it becomes a little soft, about 10 seconds. (You don't want the wrapper to fully soften while you're soaking it; it should still have structure when you pull it from the water and will continue to soften while you work on it.)

  • Lay wrapper flat on a large damp paper towel and arrange a small amount of each topping in the center of the bottom.

  • Gently bring the bottom of the wrapper up over the ingredients, fold in the left and right sides; continue to roll until fully wrapped. (It’s like wrapping a burrito.)

  • Set aside and repeat until all fillings have been used.

  • Serve rolls whole or sliced in half sauce on the side.


- I recommend serving them right away, they will start to get soggy has time passes.

- Use any veggies or meat you like, feel free to go crazy!

*You can see a full step by step video making this recipe on our Facebook or Instagram page!*


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