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Fresh Healthy Shrimp Summer Rolls Recipe with Easy Peanut Hoisin Sauce

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A fresh and filling summer roll recipe featuring tender shrimp, crisp veggies, and a creamy, slightly sweet peanut hoisin sauce. Perfect for light lunches, picnics, or potlucks.

Ingredients

  • Rice paper wrappers (round, about 8-inch diameter)
  • Cooked shrimp, peeled and deveined (about 12 medium-sized, tails removed)
  • Rice vermicelli noodles (about 2 ounces/60 grams), cooked and cooled
  • Fresh herbs: mint leaves (about 12), cilantro sprigs (about 12), Thai basil if available
  • Cucumber, julienned (1 medium cucumber)
  • Carrot, peeled and julienned (1 large carrot)
  • Butter lettuce leaves or baby spinach
  • For the Peanut Hoisin Sauce:
  • Creamy peanut butter (¼ cup/60 ml)
  • Hoisin sauce (3 tablespoons/45 ml)
  • Fresh lime juice (1 tablespoon)
  • Soy sauce (1 tablespoon)
  • Honey or maple syrup (1 teaspoon, optional)
  • Garlic, minced (1 small clove)
  • Warm water (2-3 tablespoons)

Instructions

  1. Cook the rice vermicelli noodles: Bring a medium pot of water to a boil. Add about 2 ounces (60 grams) of rice vermicelli and cook for 3-4 minutes until just tender. Drain and rinse under cold water to stop cooking. Toss lightly with a teaspoon of sesame oil or neutral oil to prevent sticking. Set aside (about 10 minutes).
  2. Prepare the shrimp: If not already cooked, boil or steam shrimp until pink and opaque, about 2-3 minutes depending on size. Cool completely, then slice shrimp in half lengthwise to make them easier to roll and eat (about 10 minutes including cooling).
  3. Prep veggies and herbs: Julienne the cucumber and carrot into thin matchsticks. Rinse and pat dry the mint, cilantro, and any other herbs. Tear lettuce leaves into manageable pieces (5-7 minutes).
  4. Make the peanut hoisin sauce: In a small bowl, whisk together ¼ cup creamy peanut butter, 3 tablespoons hoisin sauce, 1 tablespoon lime juice, 1 tablespoon soy sauce, minced garlic, and a teaspoon honey or maple syrup. Add warm water 1 tablespoon at a time until you reach a smooth, dippable consistency (about 5 minutes). Taste and adjust for balance.
  5. Soften the rice paper wrappers: Fill a large shallow dish with warm water (not hot). Dip one wrapper in the water for about 10-15 seconds until pliable but not soggy. Lay it flat on a clean surface or parchment paper.
  6. Assemble the rolls: Near the bottom edge of the wrapper, layer a few shrimp halves (3-4), a small handful of noodles, cucumber, carrot, herbs, and lettuce. Don’t overfill or the wrapper will tear. Fold the bottom edge over the filling, then fold in the sides snugly, and roll up tightly to seal (about 2 minutes per roll).
  7. Repeat softening wrappers and rolling until all ingredients are used (about 15-20 minutes total).
  8. Serve: Arrange the rolls on a platter and serve immediately with the peanut hoisin sauce on the side for dipping.

Notes

Do not over-soak rice paper wrappers to avoid tearing. Keep ingredients dry to prevent sogginess. Use fresh herbs generously for best flavor. Prepare sauce ahead and refrigerate if desired. Use quality shrimp for best texture and taste. For gluten-free, use gluten-free hoisin and tamari instead of soy sauce. Peanut butter can be substituted with sunflower seed butter for peanut allergies.

Nutrition

Keywords: shrimp summer rolls, fresh summer rolls, peanut hoisin sauce, healthy summer recipe, Vietnamese rolls, light lunch, picnic food

Find it online: https://gleamgulp.com/fresh-healthy-shrimp-summer-rolls-recipe-with-easy-peanut-hoisin-sauce/