Summer rolls with shrimp are fresh, colorful, and packed with crisp vegetables, creamy avocado, and fragrant herbs. These light rice paper rolls are easy to make, full of texture, and even better when served with a rich peanut hoisin dipping sauce.
Why You’ll Love This Recipe
These summer rolls with shrimp are everything you want in a fresh appetizer or light meal. They are bright, crunchy, and satisfying without feeling heavy. The combination of juicy shrimp, creamy avocado, shredded vegetables, and herbs makes every bite refreshing and flavorful. They are also family-friendly, simple to assemble, and perfect for warm days, meal prep, or entertaining.
Ingredients
For the rolls
- 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
For the peanut hoisin 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
- In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, sriracha, grated ginger, and hot water until smooth and creamy. Adjust the water as needed until the sauce reaches your preferred dipping consistency.
- Fill a shallow dish or large plate with hot tap water. Submerge one rice paper wrapper for 10 to 15 seconds, just until soft and pliable.
- Transfer the softened wrapper to a clean plate or cutting board.
- Layer 2 shrimp, a few avocado slices, about 1/4 cup shredded carrot, about 1/4 cup shredded red cabbage, a few cilantro leaves, 2 basil leaves, and 2 mint leaves in the lower center of the wrapper.
- Fold the bottom half over the filling, tuck in both sides, and roll tightly to seal.
- Repeat with the remaining wrappers and filling.
- Serve the summer rolls with shrimp immediately with the peanut hoisin dipping sauce.
Tips & Tricks
- Do not soak the rice paper too long or it may tear easily.
- Prep all fillings before you begin rolling to make assembly quicker.
- Keep finished rolls covered with a lightly damp towel so they stay soft.
- Slice the avocado just before assembling to keep it fresh.
- For extra crunch, add cucumber strips or lettuce.
- Use halal-certified soy sauce and hoisin sauce if needed for a fully halal-friendly recipe.
Details
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Appetizer, Light Lunch
- Method: No-Cook, Assembly
- Cuisine: Vietnamese-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, dairy-free
Notes
- You can swap shrimp for cooked chicken, crab, or tofu.
- Add thin cucumber or bell pepper strips for more freshness.
- These rolls are ideal for party platters, lunch boxes, or a light summer dinner.
- Serve with extra herbs and lime wedges for a brighter finish.
Nutrition
Approximate per 2 rolls with sauce
- Calories: 240
- Protein: 12g
- Carbs: 20g
- Fat: 13g
FAQ
Can I make summer rolls with shrimp ahead of time?
Yes, but they are best enjoyed fresh. You can make them a few hours ahead and store them covered with a damp paper towel in the fridge.
Why are my rice paper wrappers tearing?
They usually tear when soaked too long or overfilled. Dip them briefly and keep the filling moderate.
Can I use raw shrimp?
Only if you cook them first. This recipe works best with peeled, cooked shrimp.
What can I use instead of peanut butter?
You can use almond butter or sunflower seed butter for a similar creamy sauce.
Are summer rolls the same as spring rolls?
Fresh summer rolls are usually not fried and are wrapped in rice paper, while many spring rolls are crispy and fried.
How do I keep the rolls from sticking together?
Place them in a single layer with a little space between each roll, or separate them with lettuce leaves or parchment.
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 1 day. Cover them with a damp paper towel to help prevent drying. The dipping sauce can be refrigerated for up to 4 days in a sealed container. Stir well before serving. Freezing is not recommended because the rice paper and fresh vegetables lose their texture. Reheat is not needed since these are served chilled or at room temperature.
Similar Recipes
Summer Rolls with Shrimp and Peanut Hoisin Sauce
Ingredients
For the rolls
- 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
For the peanut hoisin 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
- In a small bowl, whisk together the peanut butter, soy sauce, hoisin sauce, sriracha, grated ginger, and hot water until smooth and creamy. Adjust the water as needed until the sauce reaches your preferred dipping consistency.
- Fill a shallow dish or large plate with hot tap water. Submerge one rice paper wrapper for 10 to 15 seconds, just until soft and pliable.
- Transfer the softened wrapper to a clean plate or cutting board.
- Layer 2 shrimp, a few avocado slices, about 1/4 cup shredded carrot, about 1/4 cup shredded red cabbage, a few cilantro leaves, 2 basil leaves, and 2 mint leaves in the lower center of the wrapper.
- Fold the bottom half over the filling, tuck in both sides, and roll tightly to seal.
- Repeat with the remaining wrappers and filling.
- Serve the summer rolls with shrimp immediately with the peanut hoisin dipping sauce.
Notes
- You can swap shrimp for cooked chicken, crab, or tofu.
- Add thin cucumber or bell pepper strips for more freshness.
- These rolls are ideal for party platters, lunch boxes, or a light summer dinner.
- Serve with extra herbs and lime wedges for a brighter finish.
Conclusion
These summer rolls with shrimp are fresh, vibrant, and surprisingly easy to make at home. With crisp vegetables, tender shrimp, creamy avocado, and a bold peanut hoisin dipping sauce, this recipe is perfect when you want something light but satisfying. Once you try them, they may become your go-to warm-weather appetizer or easy lunch.