Plant Based 'Shrimp' Veggie Spring Rolls

  • 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
  • 1 pound Mind Blown Plain Plant Based 'Shrimp' thawed
  • 1 red bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 bunch of purple cabbage, thinly sliced
  • 1 bunch of fresh spinach
  • 1 bunch fresh cilantro

For the Thai Sun Butter Sauce:

  • 1/4 cup sweet chili sauce
  • 2 Tbl. sun butter 
  • 1/2 teaspoon coconut aminos


  • Gather all ingredients together, including chopped veggies, herbs, plant based shrimp.
  • Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 
  • (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
  • Layer 1-2 slices of each veggie, 2-3 shrimp, a few leaves of each herb 1/3 of the spring roll that is closest to you.
  • Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the Thai Sun Butter Sauce:

  • Add all ingredients to a food processor or blender and pulse until smooth. 
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