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Fresh Spring Rolls With Thai Dipping Sauce

"Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol."
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servings 59 cals
Original recipe yields 6 servings


  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  2. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  3. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.


  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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Read all reviews 74
  1. 98 Ratings

Most helpful positive review

The spring roll wrappers needed should be specified more clearly. There are two types of wrappers available. One kind needs to be cooked (made from flour and eggs) while the other (made from ric...

Most helpful critical review

I'm going to say that this was just ok...I forgot to put in the lettuce and my cilantro went bad(in 2 days), so I used chopped scallions instead. I think I was expecting more...the texture of th...

Most helpful
Most positive
Least positive

The spring roll wrappers needed should be specified more clearly. There are two types of wrappers available. One kind needs to be cooked (made from flour and eggs) while the other (made from ric...

I make these all the time for a quick, light dinner. My favorite dip is quick peanut sauce - 2T hoisin, 2T peanut butter, 1T light soy. Slowly drizzle water in until it achieves a smooth textur...

These spring rolls are awesome! It's always a little nerve-wracking to be the first person to try out a recipe, but these were delicious. I'm not big on the sauce in the recipe, however. I paire...

Great recipe! Maesri spring roll sauce is ideal for fried and fresh spring rolls. Add a small bunch of fresh chopped mint leaves for extra flavor! Most fresh spring roll wrappers need only...

I love the freshness of this dish, however I changed a few things. I used mixed greens instead of regular lettuce which added great color to it. I also maranated then steamed the shrimp. The ...

Very yummy! I'm Thai and I found this to taste similar to what my mother would make. I made this with several different dipping sauces. Always nice to have a salty, a sweet and a peanut sauce...

This sounds very simalar to the spring rolls I make. I use cellephane/bean thread noodles, mint and thai basil in mine. It makes them filling enough for a main course. I also prepare a couple of...

These were great, just like my local Thai restaurant. I bought the spring roll wrappers in Chinatown, so most of the packages weren't in English. I did find one in English that said to put a d...

Yummy! They tasted just like I had ordered them at a Thai restaurant! I made the rolls exactly as the recipe read. Could not find mirin so I had to find a substitute online. The sauce was pr...