Summer Rolls with Shrimp and Peanut Hoisin Sauce
Summer Rolls with Shrimp are fresh rice paper rolls filled with cooked shrimp, avocado, cabbage, carrots, and herbs.They are quick to assemble and perfect for a light appetizer or lunch.Serve with a creamy peanut hoisin dipping sauce for the best flavor.
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.