Shrimp Spring Rolls (makes 12 spring rolls)

1 min read

Shrimp Spring Rolls (makes 12 spring rolls)


  • 12, 8 inch spring roll wraps
  • 1 lb shrimp (41/50 work well), roughly chopped
  • 4 cups shredded green and red cabbage
  • 1 red bell pepper julienned
  • 2 garlic cloves minced
  • 1 carrot thinly julienned
  • 4 tbsp. sesame oil
  • 3 oz. Cilanktro Hank Sauce
  • Salt and Pepper
  • 2 eggs
  • Water
  • Thai chili sauce


  1. Preheat oven to 400ºF
  2. In a saucepan heat sesame oil and then add all shrimp to pan
  3. When shrimp are almost done cooking, add Cilanktro Hank Sauce and turn off heat. Set aside for later.
  4. Combine the cabbage, red bell peppers, garlic, carrots, the rest of the sesame oil, extra Cilanktro, and salt & pepper in a mixing bowl. Mix thoroughly and let sit in the refrigerator for 10 minutes to soften cabbage.
  5. Scramble eggs in a bowl to use as egg wash.
  6. On a cutting board place spring roll wrapper, add appropriate amount of cabbage slaw and top with shrimp.
  7. Around the perimeter of the wrap saturate with water, to help the wrap stick together when rolled
  8. Roll wrapper like a burrito with sides tucked in
  9. Lightly coat the entire wrap with egg wash
  10. Place on a baking sheet with parchment paper (repeat for the rest of the rolls)
  11. Bake until the outside of the wrap is crispy and lightly browned
  12. Serve with Thai Chili for dipping