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Work on your Thai and Vietnamese cooking skills with these Shrimp Spring Rolls and Almond Hummus Dipping sauce. The perfect appetizer for hot summer days.

Easy Shrimp Spring Rolls With Almond Hummus

Work on your Thai and Vietnamese cooking skills with these refreshing shrimp spring rolls are perfect for hot summer days when you want a light meal but don't want to turn on the stove. They are also served with a creamy Almond Hummus which highlight the flavor
Course Appetizer
Servings 2 people


For The Spring Rolls

  • 2 sheets of rice paper
  • ½ bell pepper
  • ½ cucumber
  • 1/8 red cabbage
  • 10 shrimps large
  • 1 cup spinach
  • 10 leaves of fresh mint

For The Almond Hummus

  • ½ cup almonds
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ tbsp paprika
  • 2 tsp nutritional yeast
  • 2 cloves garlic


  • Prepare the almond hummus. In a food processor combine all the ingredients until smooth consistency. Add water, if needed. Set aside.
  • Cut bell pepper into strips. Shred red cabbage. Slice cucumber
  • Peel the shrimps
  • Soak a sheet of rice paper on cold water for a few minutes.
  • Carefully remove and spread on the surface. Place the shrimps, mint leaves, bell pepper, red cabbage, spinach, and cucumber slices. Wrap the sides first, then bottom and gently roll on. Cut with a sharp knife and serve with almond hummus.