SHRIMP SPRING ROLLS WITH THAI PEANUT DIPPING SAUCE

Black Garlic Shiitake Rub & Seasoning • Sicilian Lemon Infused Olive Oil • Cucumber White Barrel Aged Balsamic

Servings: 14-16 rolls • Prep Time: 30 mins • Cook Time: 5 mins

Looking for a refreshing, healthy, and fun dinner idea? These Shrimp Spring Rolls with Thai Peanut Dipping Sauce are the perfect answer! Packed with colorful veggies, shrimp, and a delicious peanut sauce — the ultimate combination of crunch and flavor, perfect for making with friends and family!

For the Spring Rolls:

½ English Cucumber

1 Large Carrot

¼ Head Red Cabbage

1 cup Fresh Herbs (mix of Cilantro, Basil, and Mint), chopped

1 lb (16-20 count) Raw Shrimp

1 Tbsp plus ½ tsp Black Garlic Shiitake Rub & Seasoning, divided

2 tsp Sicilian Lemon Infused Olive Oil — also available in 250ml, 500ml, 750ml, divided

1 Pack Rice Paper Wraps

For the Thai Peanut Dipping Sauce:

⅓ cup Peanut Butter

2 Tbsp Cucumber White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

1 Tbsp Soy Sauce

1 tsp Honey

1 Clove Garlic, minced

1 tsp Fresh Ginger, minced

5-6 Tbsp Water

Sesame Seeds, to garnish

Prep the Veggies & Herbs:

1. Cut the cucumber in half lengthwise and scoop out the seeds. Slice the cucumber and carrots into thin matchsticks (about 2½" long and ⅛" wide). Thinly slice the red cabbage. Set aside.

2. Chop the cilantro, basil, and mint, then mix together in a small bowl. Set aside.

Cook the Shrimp:

1. Peel and devein the shrimp. Toss with 1 Tbsp Black Garlic Shiitake Rub.

2. Heat 1 tsp Sicilian Lemon Infused Olive Oil in a 12" skillet over medium heat. Cook shrimp for 3-4 minutes, flipping halfway, until pink and opaque. Remove from heat and cut into thirds.

Assemble the Spring Rolls:

1. Soak one rice paper wrapper in lukewarm water for about 15 seconds until soft. Lay on a towel and blot dry. Layer shrimp, vegetables, and herbs in the center. Fold in the sides, then roll tightly from the bottom up.

2. Repeat with remaining wrappers and fillings. Store finished rolls between damp towels to keep fresh.

Make the Peanut Sauce:

1. In a bowl, mix together peanut butter, 2 Tbsp Cucumber White Barrel Aged Balsamic, remaining 1 tsp Sicilian Lemon Infused Olive Oil, soy sauce, honey, remaining ½ tsp Black Garlic Shiitake Rub, garlic, and ginger. Thin with water to desired consistency and top with sesame seeds.

2. Serve spring rolls with peanut sauce and enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.