Thai Spring Rolls with Japanese Ponzu Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy Thai spring rolls filled with shrimp and vegetables, served with a tangy Japanese ponzu sauce. This thai-inspired asian (gluten-free) ready in about 50 minutes blends spring roll wrappers, shrimp, carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20 spring roll wrappers
• 200g shrimp
• 1 carrot
• 1 cup cabbage
• 1 cup rice stick
• 4 tbsp ponzu sauce
• 1 tbsp sesame seeds

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 200g shrimp (peeled, deveined, and patted dry) and cook for 2-3 minutes until pink and opaque. Tip: Cook shrimp first to avoid overcooking later. Add 1 carrot (julienned) and 1 cup cabbage (shredded), sauté for 4-5 minutes until vegetables soften and release moisture.
2. Step 2: In a bowl, combine the shrimp-carrot-cabbage mixture with 1 cup rice sticks (soaked in warm water for 10 minutes, drained). Stir until evenly mixed. Tip: Soak rice sticks to prevent them from becoming chewy.
3. Step 3: Place 1 spring roll wrapper (round, 8-inch) on a clean surface. Wet the wrapper’s edges with water. Spoon 2 tbsp of the shrimp-vegetable mixture into the center, leaving a 1-inch border. Fold the wrapper diagonally, tucking in the edges to form a triangle. Repeat with remaining wrappers and filling.
4. Step 4: Fill a large pot with 2 inches of oil, heating to 350°F (175°C). Fry 4 spring rolls at a time for 3-4 minutes until golden brown and crispy, turning once. Tip: Use a thermometer for accurate oil temperature. Transfer to a paper towel-lined plate to drain.
5. Step 5: In a small bowl, combine 4 tbsp ponzu sauce with a drizzle of sesame oil (optional) for a glossy finish. Serve 5 spring rolls per person with the ponzu sauce and 1 tbsp sesame seeds (toasted, if available) sprinkled on top. Tip: Toast sesame seeds in a dry pan for 1-2 minutes for enhanced flavor.