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Fresh Shrimp Rolls & Homemade Dipping Sauce

Written by Keren Chen
  • 30 minutes
  • 5

Fresh and light is the theme for most summer meals! Beat the heat with these fresh spring rolls and homemade dipping sauce!

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  • 7 round rice papers
  • 1/2 large red or yellow bell pepper, thinly sliced
  • 1/2 english cucumber, thinly sliced
  • 1 thin carrot, thinly sliced
  • 1 whole avocado, halved and then sliced thinly
  • 14 cooked shrimps, halved lengthwise
  • 1/2 bunch of cilantro, washed and cut into 2” pieces
  • 1 tbsp sriracha
  • 1tsp sesame oil
  • 1 tbsp sugar-free fish sauce
  • 1 tbsp scallions, finely minced
  • Optional: 1 tbsp peanut butter



  1. Add all of the sauce ingredients (sriracha, sesame oil, fish sauce, scallions and peanut butter) to a bowl and mix until combined.


  1. Soak the rice paper in warm water for 10-15 seconds and wipe off before adding the filling
  2. Place shrimp halves pink-side down first before any other filling so you can see the shrimp pieces in the finished product and it looks so cute. For your first few, resist the urge to pile on the veggies - if it’s too full it’ll break
  3. Put your filling in the centre and leave room around the edges so you can fold the sides up when you roll

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