Condiment
Summer Rolls with Shrimp and Peanut Hoisin Dipping Sauce
Plump shrimp and silky avocado slices nestle with crisp carrot and cabbage in tender rice paper, while bright herbs perfume each bite. The silky peanut-hoisin sauce brings creamy, savory depth with a gentle chili kick that lingers on the tongue.
- Total
- 30 min
- Prep
- 30 min
- Serves
- 12
Nutrition per Serving
- Calories
- 138
- Protein
- 5g
- Carbs
- 17g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 193mg
Ingredients
- 12 rice paper rounds
- 24 large or jumbo peeled and cooked shrimp
- 1 large haas avocado (about 6 oz, sliced into strips)
- 3 cup shredded carrot
- 3 cup shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
- 1/3 cup creamy peanut butter
- 1 tbsp reduced-sodium soy sauce*
- 2 tbsp hoisin sauce*
- 2 tsp sriracha
- 1 tsp grated ginger
- 6 tbsp hot water (to thin)
Instructions
- 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.