Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce Recipe
Love the colors in these FRESH homemade Vietnamese style spring rolls! They are simple to make at home and can be filled with any type of protein and veggies you like. Typically they are also filled with glass noodles, but I left them out (not a fan) and used more veggies instead.
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 (lots of you-tube videos out there). This makes a great appetizer or you can even have a few for lunch.
Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
Servings: 12 • Size: 1 roll 1 tbsp sauce • Points +: 4 • Smart Points: 4
Calories: 138 • Fat: 6 g • Saturated Fat: 1 g • Carb: 17 g • Fiber: 3 g • Protein: 5 g
Sugar: 3 g • Sodium: 218 mg • Cholesterol: 22 mg
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
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.
Keywords: Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce