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5 from 1 vote

Shrimp Tempura Spring Rolls

These shrimp tempura spring rolls are a cross between sushi and a traditional spring roll. Served with eel sauce and a shot of lime.
Prep Time20 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: American, Asian
Keyword: asian inspired, spring rolls
Servings: 6 servings
Calories: 656kcal
Author: Ty


  • 12 rice wrappers
  • 24 tempura shrimp cooked
  • 3 c cooked jasmine rice
  • 12 lettuce bibs
  • 4 c red cabbage shredded
  • 2 c carrots shredded
  • 1 lg cucumber thinly sliced
  • 1 c red radish julienned
  • 1 red pepper thinly sliced
  • 1 lg avocado sliced
  • 1 c cilantro leaves
  • lime wedges for serving

Eel sauce

  • 1/2 c soy sauce
  • 1/2 white sugar
  • 1/2 c mirin
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar



  • Rolls
  • Prepare the rice wrapper according to the package. In each prepared rice wrapper add 1 lettuce bib followed by 1/4 c rice, 1/3 c of cabbage, a bit of carrot, and few slices of red peppers, cucumber, avocado, a pinch cilantro leaves. Top each roll with 2 pieces of tempura shrimp.
  • Roll them up according to the package and serve with eel sauce and/or sweet chile sauce.

Eel Sauce

  • Mix ingredients in a sauce pan and bring to a strong boil. Stir constantly when boiling begins. Remove from heat and allow it to cool. Best served cold but can be eaten right away.


Serving: 0g | Calories: 656kcal | Carbohydrates: 84g | Protein: 39g | Fat: 8g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 2342mg | Potassium: 836mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9670IU | Vitamin C: 78.4mg | Calcium: 116mg | Iron: 3.5mg