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Garlic Shrimp Spring Rolls RecipeGarlic Shrimp Spring Rolls


Garlic Shrimp Spring Rolls Recipe

Spring rolls make a healthy lunch at home or on the go. They are easy to make, and you can take the opportunity to stuff them with a variety of vegetables. Pair them with a fresh salad or low-sodium soup for a nutritious, filling meal.

Nutrition Facts
Serving Size 1 roll
Amount Per Serving
% Daily Value*
Total Fat 1.7g
1%Saturated Fat 0.2g
Trans Fat 0g
Cholesterol 26mg
Sodium 134mg
Total Carbohydrate 11g
Dietary Fiber 0.6g
Sugars 1.1g
Protein 4.2g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 spring rolls

Preparation time: 10 minutes

Cook time: 5 minutes


  • ½ tbsp olive oil
  • 1 tbsp grated onion
  • 2 cloves garlic, grated
  • 1/3 cup shredded carrot
  • ¼ lb. raw shrimp, cleaned and chopped
  • ½ small red bell pepper, cut into matchsticks
  • ½ cup shredded cabbage
  • 1 green onion, greens only, sliced
  • ½ tsp low-sodium soy sauce
  • ¼ tsp dark sesame oil
  • 6 rice paper wraps
  • 6 small sprigs of cilantro


  1. Heat the oil over medium-high in a medium skillet. Add the grated onion and garlic. Cook for 1 minute.
  2. Add the carrot and cook another minute. Add the shrimp and cook for 2 to 3 minutes, until they begin to turn opaque.
  3. Add the bell pepper and cook for 1 more minute. Stir in the cabbage, green onion, soy sauce, and sesame oil. Remove from the heat and let cool completely.
  4. Soften the rice paper wraps with water according to package directions. Lay a single wrap on a plate. Place 1/6 of the shrimp and vegetable mix towards one end. Lay one small sprig of cilantro on top. Fold in each side of the wrap and then roll up, similar to a burrito.
  5. Serve at room temperature or cold.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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