Photo of Shrimp spring rolls with dipping sauce by WW

Shrimp spring rolls with dipping sauce

SmartPoints® value per serving
Total Time
25 min
25 min
0 min
This fresh, flavorful finger food is perfect for a crowd. Double or triple the recipe, set out the ingredients in small bowls and have everyone assemble their own or make it for a quick, clean lunch or dinner in just 25 minutes. The combination of tender lettuce leaves stuffed with delicate shrimp, crunchy vegetables and tender udon noodles get a burst of delicious Asian-inspired flavors when dipped into the tart, briny and spicy sauce. Regulate the heat of the sauce with the amount of jalapeno used. For a neater meal, serve as a salad and eat with chopsticks.


Soy sauce

¼ cup(s)

Fresh lime juice

¼ cup(s)


2 Tbsp

Garlic clove(s)

2 medium clove(s), minced and mashed to a paste

Splenda No Calorie sweetener packets

½ tsp

Jalapeño pepper(s)

1 small, minced (do not touch seeds with bare hands)


8 leaf/leaves, large, butter, hard stem removed (or another soft lettuce)

Uncooked carrot(s)

1 small, cut into matchsticks

Sweet red pepper(s)

1 medium, cut into matchsticks

Cooked shrimp

pound(s), cut in half lengthwise (about 8 large-size shrimp)

Uncooked udon noodles

4 oz, cook and keep at room temp


cup(s), about 8 large leaves


  1. Whisk soy sauce, lime juice, water, garlic paste, Splenda and jalapeno together in a medium bowl.
  2. To assemble rolls, place one lettuce leaf on a flat surface. Put a small amount of carrot and red pepper longways on edge of lettuce closest to you. Add 2 halves of a shrimp (next to each other), a small amount of udon and finally a mint leaf. Carefully roll up leaf and tuck in sides as you roll to close. Serve with dipping sauce. Yields 2 rolls and about 2 1/4 tablespoons sauce per serving.