Have you ever tried Spring Rolls? They can usually be found on menus from Asian cuisines or sushi joints. Their fresh rainbow fillings make them a perfect summertime appetizer. Join me in re-creating them in a few simple steps. Roll ’em, dip ’em, chomp, repeat.




  • 10 rice paper wraps
  • 1 cup bay shrimp
  • 1-2 cucumbers, chopped into thin matchsticks
  • 1 cup shredded carrots
  • 3/4 cup cilantro, stemmed
  • 1 cup cooked thin rice noodles
  • 1/2 cup chopped peanuts
  • 1/2 avocado, thinly sliced


  1. Boil the thin rice noodles according to the package instructions, then strain and set aside.
  2. Once all of the ingredients are laid out and ready to be assembled, obtain a large bowl of water.
  3. Soak each rice paper wrap in the water for about 20 seconds.
  4. Lightly spray a flat work surface with coconut oil to prevent sticking, then set rice paper wrap on top.
  5. Place a little bit of each of the ingredients toward the bottom of the wrap.
  6. Carefully begin to wrap it tightly, as you would a burrito.
  7. Repeat these steps until everything is used up.
  8. Generously dip each bite into a sweet chili sauce or Thai Peanut Sauce ((made by whisking together the ingredients listed below)) then enjoy!

Thai Peanut Sauce:

  • 3 tablespoons creamy peanut butter
  • 1 lime, juiced
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger
  • 1/2 teaspoon red pepper flakes





-Gianna Mary