Skinnytaste > Main Ingredient > Shrimp Recipes > Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

This post may contain affiliate links. Read my disclosure policy.

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

These quick and easy Spiralized Summer Roll Bowls with Hoisin Peanut Sauce made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!

Spiralized Carrots and Cucumber

Pictured above is the Inspiralizer, my current favorite spiralizer! The fresh mint and cilantro gives this tons of flavor, so don’t omit! If you can’t find carrots thick enough to spiralize (I usually get them at the farmers market or sold loose in the vegetable store) you can use pre-shredded instead.  If your shrimp are raw, drop them in boiling water for 2 minutes.

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

5 from 10 votes
3
Cals:164
Protein:12
Carbs:15
Fat:7
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Course: Dinner, Lunch, Salad
Cuisine: Chinese, Japanese
These quick and easy Spiralized Summer Roll Bowls with Hoisin Peanut Sauce made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Total: 10 mins
Yield: 4 Servings
Serving Size: 1 bowl

Ingredients

For the Hoisin Peanut Sauce:

  • 2 tbsp creamy peanut butter
  • 2 teaspoons reduced-sodium soy sauce*
  • 1 tablespoons hoisin sauce*
  • 1 teaspoons sriracha
  • 1/2 teaspoon grated ginger
  • 4 tablespoons warm water, to thin
  •  

For the Bowls:

  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot, I used 8 oz
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts

Instructions

  • Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  • Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

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 bowl, Calories: 164 kcal, Carbohydrates: 15 g, Protein: 12 g, Fat: 7 g, Cholesterol: 65 mg, Sodium: 382 mg, Fiber: 4 g, Sugar: 6 g

Categories:

Summer Roll BowlsHoisin Peanut Sauce

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




91 comments on “Spiralized Summer Roll Bowls with Hoisin Peanut Sauce”

  1. This was good and definitely less time consuming than the rolls (which I love). When I make these again, I will use more cabbage and carrots and less cucumber. I think the texture may be a bit better that way. 

  2. Absolutely loved it. I added some more veggies (bell pepper, sugar snaps, red beet, tomatoes) and I poured some lemon juice and olive oil on the kale. Absolutely delicious in combination with the peanut sauce. Will definitely share this in my Healthy Female Fitness Group on Facebook 😋

  3. IMO best peanut sauce of all time!!!  Only changes I made were doubling the sauce and tossing the salad with some brown rice noodles to make a huge bowl of deliciousness.  My husband and I are fighting over the leftovers.  I think I can take him…   Thank you for the great recipe!!!!

  4. This is my new favorite recipe. Don’t let the spiralizer part deter you—you don’t need it. I used matchstick carrots and chopped the cucumber into pieces. The sauce is amazing. 

  5. This really lacked flavor. The peanut sauce was just ok, and I would suggest not adding water because the cucumber watered down the sauce more. I didn’t change the sauce from the recipe but if there were a next time I would add sesame oil, rice vinegar and more soy sauce instead of water..

  6. I love this recipe! I modify to be Whole30 friendly and use almond butter and it is the only way I can eat salad! Do not skip the herbs, because they make all the difference.

  7. Made this again tonight….so yummy!!! I add Sharitaki Noodles to the dish to make it taste even more like a salad roll! ??

  8. Made this with my new Spiralizer. Quick and easy and made with the  PBFit instead of regular peanut butter to save on fat. I should have used only 2 tbsps of water instead of 4. Really great taste with the  PBFit.

  9. My husband made this for me tonight, even used PB2 for the peanut butter. So yummy and only 2 freestyle points!

  10. I am allergic to peanut butter, but I love oriental meals. Is there anything you can suggest to use in the place of peanut butter that would be about the same?

  11. It was delish, hubby commented for the first time with one of your recipes (and we’ve done MANY) that he was still hungry and thinks I should consider this a lunch salad rather than a dinner salad 🙂 However, he still liked it, and solved his problem by taking everyone out to frozen yogurt… which made everyone happy on a hot and humid evening!

  12. Made this for my mom and myself last night for lunch today while we went to work. VERY GOOD! Super light, and my mom said all her co-workers were jealous

  13. I just made this, and it was amazing! I used PB2 peanut butter powder to make the sauce and omitted the chopped peanuts. 3 oz of steamed shrimp brought it to 2 SPs!! The fresh herbs take it over the top, I would not recommend skipping them. Thanks Gina, your website is invaluable to me.