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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.
Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
Shrimp Summer Rolls with Peanut Hoisin Dipping SauceTypically they are also filled with glass noodles, but I left them out (not a fan) and used more veggies instead. I also created a quick and easy Spiralized Roll Bowl version, no wrapping! Great as a finger food appetizer, lunch or even a light dinner. Another party app finger food I love is my new Buffalo Chicken Rolls.
The peanut dipping sauce is the real star of the show –  to-die-for! To save time, I bought beautiful cooked shrimp from costco and pre-shredded carrots. The only tricky part is wrapping the rice paper, but after you do one, you get the hang of it (see video below). This makes a great appetizer or you can even have a few for lunch.
How To Make Shrimp Summer Rolls:
Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
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.
Yield: 12 servings
Serving Size: 1 roll, 1 tbsp sauce
Ingredients
- 12 rounds rice paper
- 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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 roll, 1 tbsp sauce, Calories: 138 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 193 mg, Fiber: 3 g, Sugar: 3 g
Would love to try this
Has anyone made this with pre-packages cole slaw mix (tri color cabbage & carrots)? Seems easier?
Absolutely! So easy.
Devoured these! Healthy and light. Not to mention the sauce is amazing. Would highly suggest!Â
do you know calories for just the sauce? Â 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!!!Â
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).Â
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. ThanksÂ
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!Â
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?Â
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.
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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?Â
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I made these tonight for dinner. Â Love the peanut sauce! Â I didn’t have large shrimp and so I wish I had put more in. Â I spiral cut carrot and zucchini using the “angel hair” cutting disk. Â I lightly steamed the zucchini then shocked it in ice water. Â My husband and I both really enjoyed the rolls and we didn’t even miss the glass noodles (we’re eating low carb anyway). Â I served them with an Asian-inspired cucumber salad. Â Tomorrow night we will use the rest of the peanut sauce with chicken sate.Â
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.