Shrimp Rainbow Rolls

Welcome to springtime on a plate! These Shrimp Rainbow Rolls are refreshing, balanced, and make for such a fun way to get more veggies into your day. And fair warning, you’re going to want to eat the peanut sauce with a spoon, it’s so good. Make some to have for easy lunches throughout the week or enjoy them over a picnic on a beautiful day!

Brought to you by @fitandfedbysteph

Shrimp Rainbow Rolls
Servings: 5 (2 rolls per serving)


  • 2 lb. colossal shrimp, raw (peeled, deveined)
  • 2 carrots, grated
  • 1 cucumber, sliced thinly
  • 1 cup purple cabbage, shredded thinly
  • 1 cup butter lettuce, roughly chopped
  • 1 cup edamame, cooked & shelled
  • ¼ cup peanuts, toasted & roughly chopped
  • 10 rice paper wraps
    • ½ cup (120g) peanut butter
    • 3 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp honey
    • ½ lime, juiced
    • ¼ tsp garlic powder
    • ½ tsp ginger powder
    • 3-6 tbsp water


  1. Bring 4 cups of water to a boil with a little Add the shrimp and cook for 2-3 minutes or until they are pink and no longer see-through.
  2. Fill a bowl with water and ice. When the shrimp are done, transfer them to the bowl (this stops them from cooking further), then onto a paper towel-lined plate.
  3. Add all peanut sauce ingredients to a jar, starting with 3 tbsp of water. Shake until smooth, scraping the bottom once. Add more water, if needed to thin out the sauce.
  4. Add some water to a shallow dish or plate. Place a rice paper wrapper in the water and make sure it’s fully submerged, moving it around a few times. Let it soak for 1-2 minutes or until it’s soft, but don’t let it over-soak (or it will tear more easily). Try pinching together all 5 fingers on the paper to test if it’s ready - it should scrunch pretty easily.
  5. Move the wrap to a flat surface and to the center add 3 shrimp, topped by the cabbage, carrots, cucumber, edamame, peanuts, and lettuce. Try to keep it in a mound to make rolling easier.
  6. To roll, carefully fold the bottom over the long-side of the filling. Then fold over each short end, trying to keep it snug. Finally, tuck the filling and roll it onto the final side of the rice wrap, pressing the seal down. You want to work gently with the rice paper, while trying to make it tight as possible without stretching it too much (especially over sharp veggie corners). It may take a little patience & practice!
  7. When you finish, enjoy with the peanut sauce or store the leftovers in an air-tight container in the refrigerator for 1-2 days!


Nutritional Info (per serving, 2 rolls)

390 calories | 15g fat | 36g carbs | 7g fiber | 31g protein

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