Vietnamese shrimp summer rolls are a refreshing, no-cook appetizer perfect for warm days and casual gatherings.
They feature tender cooked shrimp paired with crunchy vegetables and fragrant herbs all wrapped in delicate rice paper.
Served with a creamy peanut hoisin dipping sauce, these rolls are bursting with fresh and savory flavors that everyone will enjoy.
Why You’ll Love This Recipe
- The no-cook method keeps the ingredients crisp and fresh, highlighting the natural textures and flavors.
- Using cooked shrimp ensures food safety and adds a satisfying protein element to balance the vegetables.
- The peanut hoisin dipping sauce adds a sweet, nutty, and umami-packed complement that enhances every bite.
Vietnamese Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
These fresh Vietnamese shrimp summer rolls combine tender shrimp, crisp vegetables, and herbs wrapped in rice paper, paired with a flavorful peanut hoisin dipping sauce for a vibrant appetizer.
- Prep time
- 20 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 12 summer rolls
Ingredients
- 12 medium shrimp, cooked, peeled, and deveined (approx. 8 oz/225 g)
- 12 rice paper wrappers (8.5 inch/21.5 cm diameter)
- 1 cup shredded lettuce (about 30 g)
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1/2 cup fresh mint leaves (about 10 g)
- 1/2 cup fresh cilantro leaves (about 10 g)
- 1/4 cup fresh Thai basil leaves (about 5 g)
- For the Peanut Hoisin Dipping Sauce:
- 1/4 cup creamy peanut butter (64 g)
- 3 tablespoons hoisin sauce (45 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon lime juice (15 ml)
- 1 teaspoon honey or sugar (5 ml)
- 1/4 cup warm water (60 ml)
- 1 small garlic clove, minced
- Optional garnish: chopped peanuts and chili flakes
Instructions
- Prepare the Shrimp and Vegetables If not already cooked, boil shrimp in salted water for 2-3 minutes until opaque and an internal temperature of 145°F (63°C) is reached. Drain and cool completely. Julienne the carrot and cucumber, shred the lettuce, and pick the mint, cilantro, and basil leaves.
- Soften Rice Paper Wrappers Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until just softened. Lay it flat on a clean damp kitchen towel or cutting board.
- Assemble the Rolls Place a few pieces of lettuce, carrot, cucumber, and a small handful of fresh herbs near the bottom edge of the rice paper. Add 3 shrimp lengthwise on top of the vegetables. Fold in the sides and roll tightly upward to encase the filling. Repeat with remaining wrappers and fillings.
- Make the Peanut Hoisin Dipping Sauce In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, honey, and minced garlic. Gradually whisk in warm water until smooth and desired consistency is reached.
- Serve Arrange the rolls on a platter. Serve the peanut hoisin dipping sauce garnished with chopped peanuts and chili flakes on the side.
Helpful Tips
- Cook shrimp until they reach an internal temperature of 145°F (63°C) to ensure safety before adding to the rolls.
- Soak rice paper wrappers one at a time in warm water for about 10 seconds to avoid tearing.
- Use fresh herbs like mint, cilantro, and Thai basil for authentic flavor and bright freshness.
- To keep assembled rolls from sticking, place parchment paper between them if storing briefly before serving.
Storage and Make-Ahead
Store leftover assembled rolls in an airtight container with a damp paper towel to keep them moist. Consume within 24 hours for best texture.
Keep peanut hoisin sauce refrigerated separately in a sealed container for up to 5 days.
Do not freeze assembled summer rolls as the rice paper becomes hard and brittle upon thawing.
Frequently Asked Questions
Can I prepare these summer rolls ahead of time?
It’s best to assemble Vietnamese shrimp summer rolls fresh just before serving to maintain the rice paper’s tender texture and the vegetables’ crunch. If necessary, wrap them tightly in plastic wrap and refrigerate for up to 24 hours.
What can I substitute for shrimp?
You can substitute cooked chicken breast strips, tofu strips, or cooked pork slices for the shrimp according to preference or dietary needs.
Is the peanut hoisin dipping sauce spicy?
The basic recipe is mild but can be made spicy by adding chili flakes or sriracha according to taste.
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