Spiralized Vegetable Spring Rolls with Shrimp and Spicy Thai Style Sauce

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Recipe - Spiralized Vegetable Spring Rolls with Shrimp and Spicy Thai Style Sauce

From The Hamilton Beach Test Kitchen

Added by Laurie


Spicy Thai style sauce:

  • 1/4 cup fresh lime juice 
  • 1/4 cup granulated sugar 
  • 3 tablespoons fish sauce 
  • 2 tablespoons thinly sliced green onion 
  • 1 tablespoon chopped fresh cilantro 
  • 1 clove garlic, minced 
  • 1 teaspoon dried red pepper  


  • 1 tablespoon oil 
  • 1/2 pound (21/25 count) shrimp, peeled and deveined 
  • 1 medium carrot 
  • 1 small zucchini  
  • 1 piece (6 ounces) daikon radish, peeled 
  • 1 small red bell pepper, halved, seeded and thinly sliced 
  • 1/4 cup thinly sliced fresh basil 
  • 8 (8-inch each) rice paper wrappers 


  1. In a medium bowl, combine lime juice, sugar, fish sauce, green onion, cilantro, garlic, and dried red pepper until sugar is dissolved, about 1 minute. Set aside. 
  2. In a large skillet, heat oil over medium-high heat. Add shrimp and stir until shrimp is pink and opaque. Remove from heat. Set aside to cool. 
  3. Using a spiralizer, make spirals of carrot, zucchini, and daikon radish. In a large bowl, combine all vegetables and basil. Set aside. 
  4. Slice shrimp in half lengthwise.
  5. Work with rice paper wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.
  6. Place 3 shrimp halves, cut side up, near the center of the wrapper, in a straight line. 
  7. Top shrimp with 1/2 cup vegetable mixture. 
  8. Fold opposite top and bottom sides together in center. Roll up tightly. Pinch and tuck the wrapper as you roll, ending with the shrimp showing through the wrapper at the top. 
  9. Wrap with plastic wrap and store in refrigerator.
  10. Serve with Spicy Thai Style Sauce. 


Spiralized Vegetable Bowl: Omit rice paper wrappers and do not cut cooked shrimp. Prepare Spring Roll Filling and Spicy Thai Style Sauce or prepare Peanut Dipping Sauce. Divide vegetables mixture between two bowls. Top with sliced avocado, fresh basil leaf, chopped cashews or peanuts and sesame seeds. Drizzle with Sauce of Sauce before serving.  

Serves: 2 



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