Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce

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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.

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

Typically 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.

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.

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:

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.
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.
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4.75 from 12 votes
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Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce

3
4
3
SP
138 Cals 5 Protein 17 Carbs 6 Fats
Prep Time: 30 mins
Total Time: 30 mins
Yield: 12 servings
COURSE: Appetizer
CUISINE: Chinese, Japanese
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.

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, 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.

Nutrition

Serving: 1roll, 1 tbsp sauce, Calories: 138kcal, Carbohydrates: 17g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 193mg, Fiber: 3g, Sugar: 3g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 4
Keywords: shrimp summer roll, shrimp summer roll recipe, Shrimp Summer Rolls, Shrimp Summer Rolls with Peanut Hoisin Sauce, vietnamese shrimp summer rolls
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.
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.
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.
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.

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136 comments

  1. do you know calories for just the sauce?  thank you!!

  2. 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!!! 

  3. 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). 

  4. 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.

  5. 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 

  6. 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

  7. How many SP for just the sauce? Planning to use this in an Asian salad. Thanks.

  8. Can these be made ahead?  I’m worried about the avacado turning brown?

  9. 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!

  10. Made this using PB Fit powder and they turned out great, love these for a lite lunch, thanks for the great recipes.

  11. 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! 

  12. 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/

  13. 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 🙂

  14. I input this recipe into WW, and the freestyle points are 4, for a serving, not 2.

  15. I cannot find a way to pin this recipe.

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  17. Beautiful and tasty! It’s pretty easy once you have all the ingredients prepped. Love the peanut sauce.

  18. 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.

  19. I just made these with PBFit and they were so delicious! I will definitely make them again and again. Thank you!

  20. 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!

  21. When I typed in the nutritional info it came up as 4 pts? Do you know why??

  22. How do you keep the avocado from turning brown? 

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  24. 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. 

  25. These are my new go-to lunch! So easy to make. I used frozen, pre cooked shrimp and just defrosted and wrapped. Delicious!

  26. 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.

  27. This is a dumb and embarrassing question.. but how do I cook the shrimp if not bought cooked?

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  30. This sauce was delicious!

  31. 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.

  32. 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!!!!

  33. Pingback: Asian Recipes | Pearltrees

  34. Pingback: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce | myEcoPlace

  35. 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.

  36. Hello,
     I am allergic to peanuts, what kind of other sauce it would be good with ?

    Thank you !

  37. 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!

  38. 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 

  39. 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.

  40. Does this calorie count including  dipping sauce or just rolls?

  41. What is the SP value per roll without the sauce? I would probably dip in soy sauce to save SP value. 

  42. Where do I find the Rice paper wrappers, I live in CT. New England?

  43. Hi,
    This recipe is listed under GF tab but, soy sauce is not GF

  44. Summer rolls are not typically filled with glass noodles; they're filled with vermicelli. Only spring rolls are filled with glass noodles.

  45. 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.

  46. 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?

  47. 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

  48. 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?

  49. 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.

  50. 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.

  51. oh wow!!

  52. Awesome! They must be really delicious!

  53. I don't care for avocados so use mangoes instead

  54. 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. 🙂

  55. I have always wanted to learn to make spring rolls. Thanks for the recipe!

  56. What size rice papers are you using?

  57. If you WERE to add the glass noodles (I would, cuz I really like them) what portions would you use?

  58. OMGGGG love this!!!!

  59. 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.

  60. How many points for just the rolls. Have friends with peanut alergy so would make with another dip sauce?….

  61. 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…

  62. The sauce ingredients has two with "*" at the end. What is that for?

  63. has anyone tried using peanut butter powder to reduce the fat?

  64. Ditto!! I've never been able to find rice paper at any grocery store I've been to. Where do you find it?

  65. 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!

  66. 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.

  67. This will be great to serve for the Super Bowl.

  68. 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!

  69. oh, yum! I am allergic to shellfish. I'm going to try this with chicken. Thank you!:)

  70. Looks like a rainbow, just beautiful! I can't wait to try them!

  71. Good morning! I'm allergic to avocado…yeah, I know, it sucks. Would you be able to suggest a substitute?

  72. 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.

  73. I want to try!

  74. 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.

  75. 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.

  76. 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!

  77. 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. 🙂

  78. I've made similar ones before. In summer it's really yummy with mango and avo! Also I've done tofu instead of shrimp.

  79. I looooove spring (or summer) rolls! And they are so much fun to make too!

  80. 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!

  81. 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 🙂

  82. What happened to the cilantro leaves that are listed in ingredients? This looks really good!

  83. 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.

  84. How long would these keep if you are prepping for lunches?~Lisa

  85. I love vietnamese spring rolls!

  86. these are GORGEOUS!