Shrimp Spring Rolls with Spicy Apricot Dipping Sauce

Each spring roll is filled with healthy crisp vegetables, fresh shrimp, herbs, and dipped in a spicy apricot sauce.

Prep Time
20 min
20 min




  • 6 rice paper wrappers
  • 12 oz large cooked shrimp, peeled and deveined, cut in half lengthwise
  • 1 English cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 avocado, peeled, pitted and sliced
  • ½ mango, peeled, pitted and cut into matchsticks
  • ½ cup chopped fresh cilantro
  • ¼ cup fresh chives, snipped into 1-inch pieces


1. Prepare sauce: In a small bowl, whisk together all ingredients; set aside.

2. Bring a kettle of water to a boil. Pour water into a large shallow bowl or wide skillet (wider than rice paper wraps). Working one at a time, soak a rice paper wrapper in water until pliable, about 30 seconds. Lay on a cutting board and pat dry. Arrange 3 shrimp halves across middle of wrapper; top with some of the cucumber, carrots, avocado, mango, cilantro and chives. Fold bottom of wrapper over filling, then fold in sides and roll up into a tight bundle. Cut rolls in half and serve with apricot sauce.

NOTE: If following our Meal Plan, store spring rolls and sauce separately in the refrigerator until called for.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 567
  • Carbohydrate Content 62 g
  • Cholesterol Content 321 mg
  • Fat Content 16 g
  • Fiber Content 11 g
  • Protein Content 49 g
  • Saturated Fat Content 2 g
  • Sodium Content 325 mg
  • Sugar Content 26 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 2 g