Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

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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.

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!
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5 from 9 votes
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Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

164 Cals 12 Protein 15 Carbs 7 Fats
Total Time: 10 mins
Yield: 4 Servings
COURSE: Dinner, Lunch, Salad
CUISINE: Chinese, Japanese
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!


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


  • 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.


Serving: 1bowl, Calories: 164kcal, Carbohydrates: 15g, Protein: 12g, Fat: 7g, Cholesterol: 65mg, Sodium: 382mg, Fiber: 4g, Sugar: 6g
WW Points Plus: 4
Keywords: dairy free

Summer Roll BowlsHoisin Peanut Sauce

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  1. 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 😋

  2. 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!!!!

  3. 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. 

  4. 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..

  5. This is absolutely perfect. So many fresh flavours and colours. Love it!

  6. This looks wonderful!  Do you have any suggestions to make this peanut-free?

  7. This is such a wonderful fresh meal, with lots of flavor. You have to make it, it’s so worth it!! <3

  8. How long does the sauce last in the fridge 🙂 ?

  9. 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.

  10. This was SO good! Better than the rolls. Gina you are my hero.

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

  12. 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.

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

  14. 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?

  15. 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!

  16. 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

  17. 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.

  18. So excited to try this tonight. What do you think about adding a spiralized parsnip, just because I have it around?

  19. Any thoughts on mock crab and/or shrimp instead of the actual?

  20. Just made this for dinner~absolutely delicious and very easy to make ????

  21. I’m not sure if it has already been mentiomed but you can also spiralize red cabbage if you buy it by the head 🙂 Great recipe!

  22. Gina, this sounds delicious. Do you have a suggestion as an alternative to peanuts for those with a peanut allergy? Thanks

  23. I had this for lunch and it was delicious and very refreshing on such a hot day. I didn’t have red cabbage but put in some daikon which wouldn’t be for everyone but worked for me and also added some bell pepper. Just discovered your site and am eager to try more recipes. Thanks for posting this!

  24. This was awesome!  So pretty, filling, and tasty.  Definitely did not feel deprived which is a must.  Thank you for sharing it!

  25. Just added the ingredients to my grocery list, I’m going to make the full batch so we can have for dinner and then for lunch.  I love your recipe for the rolls, making in a bowl is genius!  I love my insprializer and thank you for creating meals that utilize it ?  I am adding avocado, as I loved it in the rolls, I know that ups the points, but worth it.

    Can’t wait for the new cookbook!

  26. I am NOT a fan of cucumbers…. what would you use instead? The Broccoli Slaw I saw above? Minimal zucchini? Otherwise, I realllllly want to try. Thanks!

  27. This was absolutely amazing !  I have made the spring rolls before and they are great but take time.  Made this last night for todays lunch – kept dressing separate. It will definitely be a go to lunch this summer! thank you so much for your recipes!

  28. I loved this recipe!! Thanks for all of your amazing recipes!! It makes losing weight a lot easier!!

  29. What happens if you can’t find red cabbage? What would be a good substitute? 

  30. I love these flavors! Does the nutrition information come with the sauce?

  31. I made this last night, shared it with a friend and we both LOVED it!!! This is an amazing recipe and how fun to spiralize new things other than zucchini for me! So good! I will be making this again and again….and having it for breakfast this morning!!!! GREAT RECIPE!!!

  32. I made this last night (minus the mint). Didn’t have Siracha, so I subbed Frank’s Hot Sauce and some chili flakes. So, so, so good. So very good that I’ve been daydreaming about making it again for dinner tonight. I may grab some bean sprouts on the way home as suggested by another poster.
    As usual, thank you, Gina, for a fantabulous dish!

  33. I just wanted to let your readers know how easy this is to modify. I bought a small bag of broccoli carrot slaw and used that with pre shredded red cabbage and some cucumbers I diced. I had a bottle of Thai peanut sauce in my fridge (80 cal per 2 tablespoons) so put that on top with the shrimp and herbs. Lunch was made in a flash and really delicious! Thank you!

  34. This was really, really good. The herbs have such a wonderful flavor combination. I like this way better than the rolls themselves. We added some red pepper flakes which was great. One of my favorite dinners from now on. 

  35. Hi Gina, Your recipes are amazing! I love that you include the smart points. I attribute much of my recent almost 40lb weight loss on weight watchers to cooking your food! I have already preordered your new cookbook and can’t wait to get it. I made this tonight and it was unbelievably good. I followed the recipe exactly for the sauce but mine came out much more runny than yours looks. Should I just use less water? Thanks for being so awesome, never stop!

    • Different peanut butters and sauces have different consistencies; I would add half the water next time to start, and then slowly add more until you get the consistency you want.

  36. This is incredible!! So delicious and only 4 points?! You are a miracle worker. Thank you for sharing these amazing recipes. My whole family loves your blog and cookbook! We can’t wait for your next book!

  37. This looks amazing, but I can’t have peanuts. Do you have a recommendation for a substitute for peanut butter?

    • It won’t taste the same, but you could try cashew butter and cashews instead. Or almonds. You may need to add some salt. (If you try one of these, please post with your results!)

    • How about trying tahini (from sesame seeds)? I think it tastes very similar to an unsweetened peanut butter.

  38. Had this last night and it was SO TASTY!! I love love love this recipe. The hoison peanut sauce is absolutely perfect (I would actually suggest using this on other dishes, too). The combination of the cucumber, red cabbage, carrot is just enough substance to make me feel full. I cannot wait to make this again. This dish was a huge win and very healthy!

  39. the peanut sauce is basically hoisin sauce’ right? why do we add hoisin sauce?

  40. I changed the shrimp amount to 16 ounces instead of 24 shrimp and got 209 calories. I’ll find out how many shrimp equals one pound/16 ounces tomorrow when I make this. Other than that, I can’t change anything else to be more accurate. Usually I find these recipes are matched pretty spot on. 

  41. This looks awesome. Will try tomorrow. I carefully entered into my fitness pal and got 259 calories per serving just FYI

  42. I was just about to search for your shrimp summer roll recipe to make again when I found this new recipe!  It looks like it would be quicker to make but with the same flavor profile.  Love that! That’s it… I am going to finally order that inspiralizer that I have had my eye on!

  43. Hi Gina I love love love your recipes thank you I would love to make this using the peanut butter powder that you spoke of I have it in my pantry now but not sure how to exchang it in these types of recipes any help would be greatly appreciated

  44. Thought I had hoisin sauce but it’s Plum sauce. Can use that instead or should I run out and grab the hoisin??  I’m craving this too much to ruin it with a bad substitution!!

  45. Do you think this salad would be suitable for a mason jar? So far I’ve “jarred” your sprilized carrot salad adding shredded chicken and feta, the asian chicken lettuce wrap salad, the mediterranean bean salad and greek salad. I LOVE having the jarred salads in the fridge – it’s so convenient and takes a lot less fridge real estate. Thanks!!

    • Yes!!! I agree!

      • BTW, I have jarred this, …sauce on the bottom, shrimp, carrot, cabbage and cucmber then wrapped the herbs in a small bit of paper towel right at the top of the jar so I can remove them and sprinkle them on top after I’ve unloaded the other ingredients. It keeps perfectly and so delicious!

  46. Gina! I made this quickly this morning post-gym for my lunch today and I have to say (as I am currently eating this RIGHT NOW!) THIS IS AMAZING! This has everything I want in a salad roll, in a salad! I added some bean sprouts for a bit of a bite, and forgot the cilantro (my bad! I missed it in the directions but its good without, although likely much better with!) Thank you so much for this one! I will definitely add it to the regular roster!

  47. Hi! This looks great and I just got a spiralizer and dying to try it out! Do you leave the skin on the veggies? Thanks!

  48. Hey Gina – wondering about the change in spiralizer loyalties. You were a fan of the Paderno for quite a long time. I’m FINALLY going to one buy one and am wondering why you made the switch to the Inspiralizer?

    • Paderno is great, but once I got the Inspiralizer I replaced my Paderno. It’s smaller, the blades are built in, and it’s better quality in my opinion.

  49. Can you offer any recommendations on a gluten free hoisin sauce?  Thanks!

  50. I wonder if you could use Better Than Peanut Butter (I think that is the name–you introduced it in another of your recipes, I think) instead of real pb to save calories and points.

  51. This looks so good! Can you tell me what the total weight of the shrimp was? I can’t always find jumbo, so want to make sure I’m using the correct amount of a different size. Thanks for the help! 

  52. May I substitute peanut flour for the peanut butter?  Would that work?  Just trying to cut down on the calories while still getting that great peanut flavor.  Please advise.  Thank you!!!

    • Try it and see. I would think the consistency of the sauce might be different. 

    • U could try pb2 powder instead of peanut butter or peanut flour. It’s peanut butter that’s had the majority of the fat removed, u just add water to it and it looks and tastes like peanut butter. The. U don’t need to worry about consistency or flavor differences. 

  53. How many ounces of shrimp would that be?

  54. It’s good!! Enjoy!

  55. Gina – thank you so much for another fabulous recipe! I just came across this and had the ingredients on hand to make it for lunch 🙂 It was so easy to make and using fresh herbs from my garden elevated the flavour. Yum!

  56. Hey Gina!

    what kind of peanut butter do you use?

  57. I may have missed it, but what are the asterisks for behind soy sauce and hoisin sauce? 

    • For gluten-free to check labels.

    • Really tasty, easy on carbs, and an easy way to get veggies in. I decided to make a half recipe as dinner and it’s more than I can eat! I added some radishes and leaf lettuce, as I expected this recipe to need bulking up volume wise. By no means a complaint that it’s easy on calories and high in volume 🙂