Summer Rolls with Shrimp and Peanut Hoisin Dipping Sauce

Name: Summer Rolls with Shrimp and Peanut Hoisin Dipping Sauce
Total time: 30 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 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; 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)

These fresh homemade Vietnamese-style summer rolls are filled with shrimp, avocado, raw veggies and fresh herbs plus a delicious peanut hoisin dipping sauce.

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Summer Rolls with Shrimp and Peanut Hoisin Dipping Sauce

Foto: Skinnytaste

Ingredients

12 servings

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
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)

Steps

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, cilantro, 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.