I love these fresh homemade Vietnamese-style summer rolls filled with shrimp, avocado, raw veggies and fresh herbs plus a delicious peanut hoisin dipping sauce.
Summer Rolls
These Summer Rolls are light and fresh. They are typically filled with glass noodles, but I skipped them to keep them low carb and used more colorful raw vegetables. They’re packed with shrimp (or your protein of choice) avocado, carrots, red cabbage, and fresh herbs rolled in rice paper. Great for lunch, dinner, or a party appetizer. And to make them even better, dip them in delicious peanut hoisin sauce, so good! If you don’t want to do all the rolling, I also have this fast Spiralized Roll Bowl version–no wrapping required! Or if you’re allergic to shrimp, try my Chicken Summer Rolls.
Why You’ll Love These Summer Rolls
- Simple to Make: Once you roll a couple, you’ll get the hang of working with rice paper wrappers. Watch my video to see the steps in action.
- Fresh and Light: These summer rolls are perfect for summer! Packed with fresh herbs and veggies, they’re refreshing for hot days.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using GF hoisin and tamari), dairy-free, and anti-inflammatory
What You’ll Need
Here are the ingredients for these easy shrimp summer rolls and peanut hoisin sauce. See the recipe card below for the exact measurements.
- Rice Paper Wrappers can be found in the Asian section of regular supermarkets or any Asian grocery store. They are circular and hard but soften and become pliable when added to water.
- Shrimp: I bought precooked jumbo shrimp from Costco, but you can also buy frozen, peeled, and deveined shrimp. If it’s uncooked, thaw it first, then bake, boil, or steam it. If you only have small shrimp, double the number. To bake shrimp, cook them at 400°F for 6 to 10 minutes, depending on their size, until they’re pink and opaque.
- Vegetables: Avocado, shredded carrots, shredded red cabbage
- Herbs: Cilantro, basil, mint
- Peanut Dipping Sauce: Creamy, natural peanut butter, reduced-sodium soy sauce, hoisin sauce, sriracha, grated ginger, and hot water (which thins the sauce)
How To Make Vietnamese Summer Rolls
To make the rice paper wrappers easier to work with, use a damp, clean kitchen towel as your work surface. Also, only wet one at a time and don’t we it too much. See the recipe card at the bottom for printable directions.
- Make the Peanut Hoisin Sauce by combining all the ingredients in a small bowl.
- Fill the Rice Paper Wrappers: Dip a wrapper in hot water until pliable. Place it on a damp towel for best results to avoid sticking to the surface, add the shrimp, avocado, carrots, cabbage, and fresh herbs.
- How to Roll Summer Rolls: Fold the bottom half of the wrapper over the filling, tuck in the sides, and roll tightly. Repeat with the remaining wrappers and serve them with peanut dipping sauce.
Variations
- Timesaver: Use pre-shredded carrots or a bag of coleslaw instead of the carrots and red cabbage.
- Veggie Alternatives: Substitute avocado with julienned cucumbers, bell peppers, or mango.
- Make It Heartier: Add some cooked vermicelli or glass noodles to each roll, which is more traditional.
- Vegetarian: Skip the shrimp and tofu.
- Herbs: If you don’t like cilantro, skip it. If you can find Thai basil, swap regular basil for it.
- Gluten-Free Sauce: Use gluten-free hoisin and tamari or coconut aminos instead of soy sauce.
- Nut Allergy? Replace peanut butter with almond butter or just dip them in hoisin sauce. You can also serve them with a traditional Vietnamese dipping sauce called nuoc cham, which is made with fish sauce, lime juice, garlic, sugar, and chili.
- Swap The Protein: Any protein works, add chicken, tofu, crab, lobster, etc.
- Keep It Mild: Omit the sriracha from the sauce.
Yield: 12 servings
Serving Size: 1 roll, 1 tbsp sauce
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Mix together the ingredients for the peanut sauce.
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Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.
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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, cilantro, 2 basil leaves and 2 mint leaves.
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Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.
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Repeat with remaining filling and serve with dipping sauce.
Last Step:
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*check labels for gluten-free
Serving: 1 roll, 1 tbsp sauce, Calories: 138 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 193 mg, Fiber: 3 g, Sugar: 3 g
Serving Suggestions
These shrimp spring rolls with peanut sauce are a great appetizer, light lunch, or dinner. Below are some ideas to pair with them:
Storage
Since the avocado will brown after a few hours, it’s best to make and eat these shrimp summer rolls on the same day. If you want to prep them in advance, I recommend swapping the avocado with another vegetable, like cucumbers or bell peppers.
Then, you can refrigerate them in an airtight container for up to 3 days. They’d be perfect to pack for lunch since you don’t have to reheat them. And if you have leftover carrots and cabbage, put them to good use and make this Asian Chopped Salad in mason jars. Also great for quick lunches!
What is the difference between summer rolls and spring rolls?
- Summer rolls use rice wrappers, which are translucent, soft, and chewy. They’re not cooked and are served cold or at room temperature.
- Spring roll wrappers are made of wheat flour. They’re deep-fried until crispy and served hot.
More Recipes You’ll Love
For more dinner ideas, check out my Seafood Recipes collection, plus these five delicious shrimp recipes to inspire your next meal!
If you make this healthy shrimp summer rolls recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
