I love these fresh homemade Vietnamese-style summer rolls filled with shrimp, avocado, raw veggies and fresh herbs plus a delicious peanut hoisin dipping sauce.
Summer Rolls
These Summer Rolls are light and fresh. They are typically filled with glass noodles, but I skipped them to keep them low carb and used more colorful raw vegetables. They’re packed with shrimp (or your protein of choice) avocado, carrots, red cabbage, and fresh herbs rolled in rice paper. Great for lunch, dinner, or a party appetizer. And to make them even better, dip them in delicious peanut hoisin sauce, so good! 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 These Summer Rolls
- 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.
- Fresh and Light: These summer rolls are perfect for summer! Packed with fresh herbs and veggies, they’re refreshing for hot days.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using GF hoisin and tamari), dairy-free, and anti-inflammatory
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 Vietnamese 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 and don’t we it too much. 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 for best results to avoid sticking to the surface, add the shrimp, avocado, carrots, cabbage, and fresh 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 peanut 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, which is more traditional.
- Vegetarian: Skip the shrimp and tofu.
- 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.
- Swap The Protein: Any protein works, add chicken, tofu, crab, lobster, etc.
- Keep It Mild: Omit the sriracha from the sauce.
Summer Rolls with Shrimp and Peanut Hoisin Dipping Sauce
Ingredients
- 12 rice paper rounds
- 24 large or jumbo peeled and cooked shrimp
- 1 large haas avocado, about 6 oz, sliced into strips
- 3 cups shredded carrot
- 3 cups shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
Peanut Dipping Sauce:
- 1/3 cup creamy peanut butter
- 1 tablespoon reduced-sodium soy sauce*
- 2 tablespoons hoisin sauce*
- 2 teaspoons sriracha
- 1 teaspoon grated ginger
- 6 tablespoons hot water, to thin
Instructions
- 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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Notes
Nutrition
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:
- Appetizers: Shrimp Egg Roll, Tuna Tartare, Chicken Satay, Asian Chicken Lettuce Wraps
- Veggie Sides: Green salad with Asian Carrot Ginger Dressing, Spicy Garlic Edamame, Asian Slaw with Mango
- Main Dishes: Shaking Beef, Lemongrass Chicken Noodle Bowls, Shrimp Pho, Asian Edamame Fried Rice
Storage
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!
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.
More Recipes You’ll Love
For more dinner ideas, check out my Seafood Recipes collection, plus these five delicious shrimp recipes to inspire your next meal!
- Bang Bang Grilled Shrimp Skewers
- Spicy California Shrimp Stack
- Honey Garlic Shrimp
- Pineapple Shrimp Fried Rice
- Spicy Thai Shrimp Salad
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!
Hubby and I loved these tonight! Thanks for another winning recipe, Gina!
In terms of taste, these are absolutely delicious!!! However, as leftovers, they are not nearly as good, particularly because the rice paper becomes quite sticky. Mine all stuck to each other in storage and when I tried to pull individual rolls apart, the insides completely fell apart. If you can, make them on the day of and don’t eat them after then!
Has anyone made this with a different protein … my hubby has a shellfish allergy?
Looks delicious! But why would a spring roll with two large shrimp in it only have 5 g. Protein? I would think it would be more like 20-24.
Loved these spring rolls. Made them for lunch today and what a taste treat! My one change I made is adding more sriracha than was called for but loved the peanut sauce. I’ll be making these again and again. Thanks Gina for the healthy wonderful recipes.
Love this recipe! Roasted the shrimp at 400 for 8 minutes to cook. Buying pre-shredded veggies (or prepping everything ahead) is a time saver. Added thinly sliced jalapeño and thinly sliced sticks of mini cucumber. Didn’t have fresh ginger but did have ginger dressing that had soy sauce so I used that in the dipping sauce and it turned out great! Recommend only soaking the wraps for 10 seconds versus full 20 as they continue to soften once removing from the water. And make sure rolls don’t touch or else they may stick together.
These are outstanding. The only thing I tweak is adding a tiny bit of lime/avocado oil vinaigrette to the veggies. It wakes them up a bit. My family enjoyed them, but I LOVED them.
My family loves this colorful, crunchy meal! Thank tou, Gina, for the blessi g your recipes are!
Excellent!
Would love to try this
Has anyone made this with pre-packages cole slaw mix (tri color cabbage & carrots)? Seems easier?
Absolutely! So easy.
I did indeed. Very easy.
Devoured these! Healthy and light. Not to mention the sauce is amazing. Would highly suggest!
do you know calories for just the sauce? thank you!!
I made these shrimp rolls last night as an appetizer for guests and we all loved them!!!! I omitted the avocado as one person doesn’t like it and I added julienned cucumber julienned green onions and bean sprouts. The sauce is delicious!!!
The cuisine is listed incorrectly as Chinese and Japanese. Its’ origin is Vietnam, but a lot of Southeast Asian countries have their own variation of it (Thailand, Cambodia, Laos).
It says Vietnamese doesn’t it?
The recipe is great, however, I placed on bamboo cutting board, and they stuck to the board! Ohhhhhhhh no! 🤣 I have no idea why, but they were glued to it! I switched to a glass plate, and problem solved! Delish!!!!
Hi Gina, I love the recipe and am making it again tomorrow night,, but want to let you know that when I added it to my WW app using the recipe builder it comes out to 4 blue sp per roll, not 3! I double checked each ingredient to be sure, so you may want to revise the SP on the website.
OK, I will double check. 🙂
These look delicious! Although I’m certain the peanut hoisin sauce is perfect, do you have any wonderful peanut-free sauce recipes that would pair well with these rolls? Or do you think almond butter might work as @ substitute for the peanut butter? I have 2 peanut-allergic kids in my house. Thanks
Almond butter would be great.
I tried out this recipe and I have to say , it was easy and refreshing and just plain delicious. Being a pescatarian and eating healthy on a diet can be tough but your recipes and the variety of flavours and cuisines you have with your low carb pesc meals is just fantastic. Keep giving us amazing recipes <3
How many SP for just the sauce? Planning to use this in an Asian salad. Thanks.
Can these be made ahead? I’m worried about the avacado turning brown?
They are best to make the same day.
I work evenings, and pack my lunch and dinner every day. Due to my line of work, the food needs to be able to be eaten as is (I can’t guarantee I can heat it up). I am thinking these could work well for a week of meals. How many days do they last in the fridge after making? Maybe I could prep all the ingredients and make the rolls fresh each day?
I love your site and am constantly finding fun, fresh and delicious recipes to try that won’t bust my calorie count! Thank you!
Made this using PB Fit powder and they turned out great, love these for a lite lunch, thanks for the great recipes.
For those worried about the sugar and salt in the peanut butter, I used unsweetened and unsalted peanut butter. The sauce tasted just as amazing! Loved this recipe!
This looked so good I just had to make it! I followed the recipe to a tee but the rice paper was rubbery and sticky. It would have been better if I just mixed every thing together with the peanut sauce. BTW it was to die for, amazing, it is a simple sauce to make. I’m so glad my husband wasn’t home for this dinner, I would have never heard the end of it. Can you give me any suggestions?
This is a much easier version : ) https://www.skinnytaste.com/spiralized-summer-roll-bowls-with-hoisin-peanut-sauce/
I just made them tonight and they were great! I used regular shrimps, cucumber instead of the cabbage and cut out the avocado for lower points. I managed to get them right pretty quickly but it seems I don’t wrap them tightly enough because the filling started to fall as soon as I bit into them. Still delish though, will make them again soon 🙂
I input this recipe into WW, and the freestyle points are 4, for a serving, not 2.
Are you using the calculator or recipe builder?
I used the recipe builder.
I used the recipe builder.
I cannot find a way to pin this recipe.
Beautiful and tasty! It’s pretty easy once you have all the ingredients prepped. Love the peanut sauce.
This recipe looks awesome. My husband is diabetic and I need to lose 50 pounds. My body only loses weight on low carb and low calorie. It’s tough to find a variety of food. Your recipe’s have saved me from getting frustrated and cheating. Thank you so much Gina !!!!
I am going to try the PB2 just to keep the calories down.
You’re welcome Laura!
I just made these with PBFit and they were so delicious! I will definitely make them again and again. Thank you!
Where did you get the rice paper? I made something like this not too long ago and the wrapper came in at 5pts by itself! Please let me know cuz they are delicious!
Cost Plus Imports
When I typed in the nutritional info it came up as 4 pts? Do you know why??
Are you using the recipe builder?
How do you keep the avocado from turning brown?
I made these tonight for dinner. Love the peanut sauce! I didn’t have large shrimp and so I wish I had put more in. I spiral cut carrot and zucchini using the “angel hair” cutting disk. I lightly steamed the zucchini then shocked it in ice water. My husband and I both really enjoyed the rolls and we didn’t even miss the glass noodles (we’re eating low carb anyway). I served them with an Asian-inspired cucumber salad. Tomorrow night we will use the rest of the peanut sauce with chicken sate.
These are my new go-to lunch! So easy to make. I used frozen, pre cooked shrimp and just defrosted and wrapped. Delicious!
Mine weren’t this gorgeous, but they were still very pretty! I added some sticky jasmine rice and sriracha to mine for a little more “stick to your ribs” heft, my husband would eat it. I love this recipe. Just remember it serves 12. And the rice paper is larger than I thought it would be. You don’t want to make more than will get eaten the next day, especially with the avocado browning within a few hours. I modified the recipe to make 6 (3 servings). I destroyed the first 2 just getting used to handling the wet rice paper, but you start to get a feel for it pretty quickly.
This is a dumb and embarrassing question.. but how do I cook the shrimp if not bought cooked?
You can poach it in water for about 3 min.
This sauce was delicious!
Do you have a good homemade sauce recommendation other than the one listed? I’d like to pack this for my lunch but my work (I teach preschool) is a nut free zone.
Also anih hello! Yes! try the honey mustard vinaigrette from skinnytaste coconut chicken w/ warm honey mustard vinaigrette.
Delicious! Also that recipe to really good too! Try it. Omit the coconut and it’s just as good! But the vinaigrette……
I NEVER comment on blogs, but I feel it is worth it today. I made this recipe and the crock pot balsamic port recipe tonight. Both were a hit. I am not a big cook (work full time and have now energy at the end of the day). I am cooking more lately since my sister is our surrogate and she has two young boys. I am trying to help out as much as possible and cook for them a few times a week. Skinnytase is my go to and ALL the recipes I have used have been a hit with them and their two boys. My sister is a vegetarian so often I am making two recipes, like tonight. THANK YOU. YOU ARE AMAZING!!!!
Thank you!
Very good! Just made it today and ready to make it again!
How do you feel about PB2 Gina? I know that it gets rid of a lot of the healthy fats that come from peanut butter… but the calorie difference is so amazing and it surprisingly has no additives! Just curious about your thoughts on subbing PB2 in peanut sauce and similar recipes.
I do this often and it’s fine. But since this is so light, I thought the added fat won;t hurt here and of course it tastes better.
Hello,
I am allergic to peanuts, what kind of other sauce it would be good with ?
Thank you !
You can just dip them in hoisin sauce.
Peanut allergies here too. Thanks for the suggestion
I made these rolls on Sunday. They were so delish, I brought the remainder with me from AZ to TX on ice. I used PB2 instead of peanut butter for the dipping sauce. So fresh tasting and filling. Thanks Gina once again for an awesome meal!
Lol, glad to know they travel so well!!
These were delicious! I tossed the cilantro with the shredded carrots and I used fresh ground peanut butter and brags amino acid instead of low sodium soy sauce. The peanut sauce was the best I’ve ever tasted! My husband enjoyed them too. His only complaint was that I was feeding him something cold for dinner. Lol
These look delish! The peanut butter you use – is it Kraft-style or all natural? I only have natural and just wondering if that would work.
Natural should work.
Does this calorie count including dipping sauce or just rolls?
1 roll and 1T sauce.
What is the SP value per roll without the sauce? I would probably dip in soy sauce to save SP value.
Don’t have that info off hand but it’s very low! 1 or 2 as I recall…
Where do I find the Rice paper wrappers, I live in CT. New England?
Any Asian market should carry them.
Hi,
This recipe is listed under GF tab but, soy sauce is not GF
You would use gluten-free soy sauce (or GF tamari)
Bragg’s Soy Sauce is gluten free and an awesome alternative to gluteny soy sauces. My personal fave!
Summer rolls are not typically filled with glass noodles; they're filled with vermicelli. Only spring rolls are filled with glass noodles.
I consider myself a good cook and well seasoned and I have to say these were incredibly hard, the whole thing fell apart and looked like crap. If you have lots of time to go slowly and you're not a working mom making this on a weeknight maybe it will go better but if you come home late and try to roll me things for your family it's going to be incredibly frustrating and not turn out anything is beautiful looking
I have been making spring rolls for years, and I have found that some brands of the wraps work better than others. One kind I had fell apart so badly that I had to use two per roll – very frustrating and ugly. The other kind works perfectly. If you can find the ones with the brand "Rose" on them, those are the best ones I've found. Oh – and you have to do them one at a time. Just soak each until it starts to soften. By the time you've filled them, they'll be soft enough to roll.
Love your website Gina! The hubby and I have made so many of your recipes over the years, and have never been let down. If I were to make these with chicken, how would you suggest cooking it? Simple grilled? Any seasonings?
I made this today and it tasted wonderful! So the first four were not too pretty but then I got the hang of it and it was just like making little burritos. At first, I think that I was soaking the wrappers for a couple seconds too long. 5-6 seconds was perfect. My boyfriend and Coworkers loved them! And sauce was awesome! l will definitely make these again! Thanks Gina! BTW, I found the wrappers at Sprout's for those of you in SoCal
Loved the flavor mix in this recipe, but I had trouble softening the rice paper — it was either too thick and opaque or so thin that it ripped when I rolled it up. Any advice on brands/methods?
They are a bit delicate to work with, you need to work fast, one at a time. After a few you get the hang of it.
Yum. I plan to to modify the dipping sauce and use PB2. Would lower the calories quite a bit. We'll see how it goes.
I'm curious how it turned out…..
I made these tonight for Super Bowl. They were delicious and I came home with an empty plate! I wasn't sure about the mint, but it was the magic ingredient for sure. Thanks Gina for the time you put into these recipes.
oh wow!!
Awesome! They must be really delicious!
I don't care for avocados so use mangoes instead
This is how we make them in our house too, only we add a few pineapple chunks inside the spring rolls. We also make a spicy cilantro sriracha sauce. 🙂
I have always wanted to learn to make spring rolls. Thanks for the recipe!
What size rice papers are you using?
If you WERE to add the glass noodles (I would, cuz I really like them) what portions would you use?
OMGGGG love this!!!!
Not a fan of sirracha- I will use chili oil or paste in this. Those shrimp are so beautiful! I tried rice rolls once and what a disaster. It was very hard for me to roll. Any tips? Mine just fell apart or worse, they stuck to themselves.
How many points for just the rolls. Have friends with peanut alergy so would make with another dip sauce?….
This is right up my alley, I've had a craving for peanut sauce, love shrimp spring rolls! This sauce would be good with grilled chicken as well…
The sauce ingredients has two with "*" at the end. What is that for?
wondering the same thing
has anyone tried using peanut butter powder to reduce the fat?
PB2- it is excellent and would really cut down the calories.
Ditto!! I've never been able to find rice paper at any grocery store I've been to. Where do you find it?
You can find them at most Asian grocery stores and they're fairly cheap.
You can find them in most grocery stores in the Asian isle.
I found them at Meijer grocery store in the international aisle!
Where do you find rice paper? I don't think I have seen it at the grocery store, but I haven't really been looking for it!
Is the cilantro a garnish? It wasn't included in the step by step directions. I didn't see a reply to the earlier inquiry…
Apologies, add them with the other herbs… I made this several times and the last time when I took the photos I left it out.
This will be great to serve for the Super Bowl.
WOW. These look absolutely unreal!!! I love how they look so big and filling but so low in calorie because of how thin the wrap is and how they are stuffed with veggies. Cannot WAIT to try these!
oh, yum! I am allergic to shellfish. I'm going to try this with chicken. Thank you!:)
sure
Looks like a rainbow, just beautiful! I can't wait to try them!
Good morning! I'm allergic to avocado…yeah, I know, it sucks. Would you be able to suggest a substitute?
I use mango and chicken breast.
I add thin sticks if cucumber or blanched asparagus
Just leave out the avocado @Emmy Hatzikyriakos
I use cucumber and carrot matchsticks and bean sprouts. I also just use hoisin and skip the PB to cut down even more.
I love summer rolls and make them for myself whenever my husband is out of town (he doesn't like them). Can't wait to try this version with the peanut hoisin sauce.
I want to try!
Ah! I am such a fan of these summer rolls. I've been wanting to make some, and yours look spectacularly fresh. The shrimp! The avocado! Yum.
This looks amazing. I can't wait to try! I am so excited you've done this recipe, these are a go-to guilty pleasure usually.
I want to drink that sauce! Would love to pair it with other recipes too. How many calories/how much fat in just the sauce? Thank you! Love you, Gina!
Most of the calories are in the sauce because of the peanut butter, so if you pair it with something else you'll want to keep it light. I think it would be great with chicken satay!
I was just wondering what to do with my leftover cabbage and carrots from the mason jar salad – thanks for the inspiraton! I loveeee spring rolls, can't wait to make them. 🙂
perfect!
I've made similar ones before. In summer it's really yummy with mango and avo! Also I've done tofu instead of shrimp.
I looooove spring (or summer) rolls! And they are so much fun to make too!
Wow! They look so pretty and colorful and I love that you put avocado in them! do you use regular basil or Thai basil? How long do they keep in the refrigerator? Thanks! Love your blog and cookbook!
Thank You Heidi! I used regular basil, which is what I could find.
Thank you for including step by step pictures, they are so helpful for an inexperienced chef like myself! Would love to see more in the future 🙂
My pleasure
What happened to the cilantro leaves that are listed in ingredients? This looks really good!
Apologies, add them with the other herbs… I made this several times and the last time when I took the photos I left it out.
Thanks!
Wondering if I can use PB2 in this recipe?
I'm wondering this too. I'm sure the points could be significantly reduced if using PB2.
What is "pb2"? My boyfriend is diabetic and I am trying to watch my weight. Any time I hear about healthy alternatives, I'm interested.
I just bought PB2 at Costco today. I made my Protein shake with only 1 tablespoon and it was so delicious. Only 25 calories per tbsp. I was wondering if I could use this for the spring roll sauce too so I’m glad to hear others have tried it.
PB2 is powdered peanut butter. They roast the peanuts then press them to remove most of the fat and oil. You mix the powder with water to make peanut butter. I buy mine from Target, but I'm sure most grocery stores carry it too!
I just made these with PB2, and it was wonderful! I used 1/3 cup PB2, and did not rehydrate. The added liquid from recipe is plenty.
How long would these keep if you are prepping for lunches?~Lisa
I've wrapped individually in saran and the kept till the next day. I don't like to keep too long.
I love vietnamese spring rolls!
these are GORGEOUS!