I love these fresh homemade Vietnamese-style shrimp summer rolls with a delicious peanut hoisin dipping sauce. They’re so easy to make!
Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
These Shrimp Summer Rolls are light and fresh. They are typically filled with glass noodles, but I skipped them and used more vegetables. They’re packed with avocado, carrots, and cabbage, stuffed with herbs, and rolled in rice paper, making them perfect for lunch, dinner, or a party appetizer. And to make them even better, dip them in the peanut hoisin sauce. It’s the real star of the show and absolutely to-die-for! If you don’t want to do all the rolling, I also have this fast Spiralized Roll Bowl version–no wrapping required! Or if you’re allergic to shrimp, try my Chicken Summer Rolls.
Why You’ll Love This Shrimp Summer Rolls Recipe
Simple to Make: Once you roll a couple, you’ll get the hang of working with rice paper wrappers. Watch my video to see the steps in action.
Light: These summer rolls are perfect for summer! Packed with fresh herbs and veggies, they’re refreshing for hot days.
If you make this healthy shrimp summer rolls recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What is the difference between summer rolls and spring rolls?
Summer rolls use rice wrappers, which are translucent, soft, and chewy. They’re not cooked and are served cold or at room temperature.
Spring roll wrappers are made of wheat flour. They’re deep-fried until crispy and served hot.
What You’ll Need
Here are the ingredients for these easy shrimp summer rolls and peanut hoisin sauce. See the recipe card below for the exact measurements.
Rice Paper Wrappers can be found in the Asian section of regular supermarkets or any Asian grocery store. They are circular and hard but soften and become pliable when added to water.
Shrimp: I bought precooked jumbo shrimp from Costco, but you can also buy frozen, peeled, and deveined shrimp. If it’s uncooked, thaw it first, then bake, boil, or steam it. If you only have small shrimp, double the number. To bake shrimp, cook them at 400°F for 6 to 10 minutes, depending on their size, until they’re pink and opaque.
Vegetables: Avocado, shredded carrots, shredded red cabbage
Herbs: Cilantro, basil, mint
Peanut Dipping Sauce: Creamy, natural peanut butter, reduced-sodium soy sauce, hoisin sauce, sriracha, grated ginger, and hot water (which thins the sauce)
How To Make Shrimp Summer Rolls:
To make the rice paper wrappers easier to work with, use a damp, clean kitchen towel as your work surface. Also, only wet one at a time. See the recipe card at the bottom for printable directions.
Make the Peanut Hoisin Sauce by combining all the ingredients in a small bowl.
Fill the Rice Paper Wrappers: Dip a wrapper in hot water until pliable. Place it on a damp towel, add the shrimp, avocado, carrots, cabbage, and all 3 herbs.
How to Roll Summer Rolls: Fold the bottom half of the wrapper over the filling, tuck in the sides, and roll tightly. Repeat with the remaining wrappers and serve them with dipping sauce.
Variations
Timesaver: Use pre-shredded carrots or a bag of coleslaw instead of the carrots and red cabbage.
Veggie Alternatives: Substitute avocado with julienned cucumbers, bell peppers, or mango.
Make It Heartier: Add some cooked vermicelli or glass noodles to each roll.
Vegetarian: Skip the shrimp and add more veggies or noodles.
Herbs: If you don’t like cilantro, skip it. If you can find Thai basil, swap regular basil for it.
Gluten-Free Sauce: Use gluten-free hoisin and tamari or coconut aminos instead of soy sauce.
Nut Allergy? Replace peanut butter with almond butter or just dip them in hoisin sauce. You can also serve them with a traditional Vietnamese dipping sauce called nuoc cham, which is made with fish sauce, lime juice, garlic, sugar, and chili.
Make It Lighter: Sub peanut butter with PB2 powder.
Keep It Mild: Omit the sriracha from the sauce.
Serving Suggestions
These shrimp spring rolls with peanut sauce are a great appetizer, light lunch, or dinner. Below are some ideas to pair with them:
Since the avocado will brown after a few hours, it’s best to make and eat these shrimp summer rolls on the same day. If you want to prep them in advance, I recommend swapping the avocado with another vegetable, like cucumbers or bell peppers.
Then, you can refrigerate them in an airtight container for up to 3 days. They’d be perfect to pack for lunch since you don’t have to reheat them. And if you have leftover carrots and cabbage, put them to good use and make this Asian Chopped Salad in mason jars. Also great for quick lunches!
Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
4.78 from 18 votes
3
Cals:138
Protein:5
Carbs:17
Fat:6
Fiber:3
Love the colors in these FRESH homemade Vietnamese style shrimp summer rolls! Accompanied with a peanut hoisin dipping sauce. They are simple to make at home and can be filled with any type of protein and veggies you like.
Mix together the ingredients for the peanut sauce.
Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.
Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, cilantro, 2 basil leaves and 2 mint leaves.
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.
Repeat with remaining filling and serve with dipping sauce.
Last Step:
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