Shrimp Summer Rolls with Creamy Peanuthoisin Dipping Sauce

Q: How do I keep Shrimp Summer Rolls with Peanut from getting soggy?

Don’t over‑soften the rice paper — dip each wrapper for only 6–10 seconds in warm (not hot) water and lay it on a damp towel so it finishes relaxing without becoming mushy. Pat vegetables, herbs and cooked shrimp dry before assembling, work on one roll at a time, and avoid overfilling so the wrapper seals tightly. If you need to make them ahead, store on a plate covered with a damp towel and plastic wrap and add the sauce just before serving to preserve texture.

Q: What can I use instead of peanuts or hoisin if I have allergies or can’t find them?

For a nut‑free alternative, use sunflower seed butter or tahini in place of peanut butter and adjust acidity with extra lime or rice vinegar. If you don’t have hoisin, mix soy sauce (or tamari/coconut aminos for gluten‑free) with a little brown sugar, rice vinegar and a pinch of five‑spice or molasses to recreate the sweet‑savory depth. For a lighter sauce, use powdered peanut (PB2) reconstituted to taste and thin with water.

Q: Are Shrimp Summer Rolls with Peanut healthy and how can I make them lighter?

They’re a protein‑rich, veggie‑packed option: roughly 430 kcal for two rolls with the peanut sauce, with most of the calories and fat coming from the sauce. To lighten them, reduce the amount of peanut sauce per serving, swap in powdered peanut or sunflower seed butter, skip the vermicelli for extra veg, and use low‑sodium soy or tamari. Also, adding lots of fresh herbs and lime boosts flavour without extra calories.

Shrimp Summer Rolls with Peanut Easy Creamy Weeknight Rolls

By Sophie ChenSeptember 25, 2025

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Recipe Introduction

Quick Hook

Shrimp Summer Rolls with Peanut kick off my favorite lazy dinners. I still remember the first time I rolled one.

The tangy, savory sweet peanut hoisin combo stole the show. Honestly, that sauce makes these Shrimp Spring Rolls With Peanut Sauce irresistible.

Fun little quote from my friend Mai: fresh is best. These are basically Healthy Shrimp Spring Rolls . No frying. Just bright herbs and crisp veggies.

Brief Overview

This dish is inspired by Vietnamese gỏi cuốn, a street food classic. It’s all about balance and freshness.
Difficulty is easy.

You need basic knife work and rolling patience.
Prep time is bolded for clarity: Prep: 25 minutes , Cook: 5 minutes , Total: about 35 40 minutes .

Makes 8 rolls. Serve 2 per person as a main.

Main Benefits

Top health win: lean protein and lots of veggies. Shrimp and vermicelli give filling texture without heaviness. The peanut adds healthy fats and creaminess.

Perfect for hot evenings and casual get-togethers. They’re great as a light lunch, picnic food, or party finger food. These are the classic Vietnamese Shrimp Summer Rolls vibe with a modern twist.

What makes this recipe special is the sauce. The Peanut-Hoisin Dipping Sauce lifts simple ingredients into something fancy. Also, these are Easy No-Fry Shrimp Summer Rolls .

You get the look of Shrimp Rolls Rice Paper that are neat and translucent. Pro tip: arrange the shrimp facing out for a pretty presentation.

I’ll be honest. My first tries looked messy. I overfilled and panicked. Now I tuck, fold, and roll like a pro.

Rolling tight is the only trick. Once you nail it, you’ll crave these. They become your go-to Fresh Rice Paper Rolls with Shrimp for summer.

If you love noodle texture, try the Shrimp and Vermicelli Summer Rolls version. Want vegetarian? Swap in tofu and avocado.

Okay ready to grab your rice papers and herbs? Next up: the ingredients list and exact amounts.

Ingredients & Equipment

Oh my gosh, these are my go-to. I call them Shrimp Summer Rolls with Peanut when texting friends. They taste fresh.

They are light. Fun fact: a serving runs about 430 kcal .

Main Ingredients for the rolls

8 round rice paper wrappers (22 24 cm / 8.5 9.5 in ). Choose soft, flexible sheets.
12 oz (340 g) large shrimp, peeled and deveined. Look for firm, glossy shrimp.
4 oz (115 g) dry rice vermicelli noodles.
1 medium carrot (~ 70 g ), julienned.
1 small cucumber (~ 120 g ), seeded and julienned.
1 cup (30 g) cilantro leaves, stems removed.
1 cup (30 g) mint leaves, stems removed.
1 cup (30 g) Thai basil leaves, optional.
2 cups (60 g) mixed salad greens.
1 lime, cut in wedges.

For the Peanut-Hoisin Dipping Sauce

1/3 cup (80 g) creamy peanut butter. Prefer unsalted, smooth type.
3 tbsp (45 g) hoisin sauce.
2 tbsp (30 ml) soy sauce or tamari.
1 tbsp (15 ml) rice vinegar.
1 tbsp (15 ml) honey or maple syrup.
1 clove garlic, grated.
1 tsp (5 ml) toasted sesame oil.
2 4 tbsp (30 60 ml) warm water to thin. Quality tip: Use fresh herbs and good peanut butter. It makes a big difference.

Seasoning Notes

Essential combos: peanut plus hoisin balances sweet and savory. Add lime for acidity. Garlic and sesame oil round flavors.
Flavor enhancers: a splash of fish sauce or a pinch of salt wakes it up.

Fresh chile adds heat.
Quick swaps: sunflower seed butter for peanuts. Tamari for soy sauce. Honey instead of maple.

Equipment Needed

Wide shallow dish for softening rice paper.
Small saucepan or skillet for shrimp.
Bowls for assembly.
Sharp knife and cutting board.
Common alternatives: use a large plate instead of a shallow dish. Use tongs for handling shrimp.

I learned one annoying lesson. Rice paper over-soaks quickly. Dip briefly. Roll gently. These tips make this Summer Rolls Recipe feel effortless.

Enjoy the Healthy Shrimp Spring Rolls vibe. Try them as Fresh Rice Paper Rolls with Shrimp tonight.

Cooking Method

Fun fact: a rice paper wrapper is about 35 calories. I love that. It makes these rolls feel light. This is the heart of my Shrimp Summer Rolls with Peanut method.

Think of it as an easy no-fry ritual.

Prep Steps

Start with a clean station. Wash hands and surfaces. Pat herbs and lettuce dry. Lay out bowls. Soak vermicelli. Slice veggies thin.

I always arrange things in assembly order. It saves so much time.

Time saving tip: prep shrimp, noodles, and sauce first. Keep rice papers in one shallow dish. Work one wrapper at a time.

Safety reminder: cook shrimp to 145° F ( 63° C) and chill promptly. Refrigerate finished rolls within 2 hours .

step-by-step Process

Soak vermicelli in hot water 3– 4 minutes . Drain and chill.
Poach shrimp in simmering water 2– 3 minutes until opaque. Shock in ice.
Make Peanut Hoisin Dipping Sauce and thin as needed. Set aside.
Dip rice paper in warm water 6 10 seconds until pliable. Lay on damp towel.
Layer vermicelli, shrimp halves, herbs, carrot, cucumber. Tuck and roll tight.
Slice rolls and serve with sauce and lime wedges.

Visual cues matter. Shrimp should be firm and opaque. Rice paper becomes translucent and slightly tacky. Noodles stay springy, not mushy. If shrimp looks glassy, keep cooking. Use a thermometer if unsure.

Pro Tips

Always pat fillings dry. Wet veg ruins texture. For neat rolls, don’t overfill. Use shrimp cut-side out for a pretty look. Make the Peanut Hoisin Dipping Sauce a day ahead. Flavors deepen overnight.

Common mistakes: over soaking rice paper. Overcooking shrimp. Crowding the assembly line. If you want make-ahead options, assemble and store rolls in a single layer.

Cover with damp towel and cling film. They’ll hold for up to 4 hours .

Honestly, this is my go-to Summer Rolls Recipe. It hits bright, crunchy, and savory notes. You get Healthy Shrimp Spring Rolls, Shrimp Rolls Rice Paper charm, and that tangy Shrimp Spring Rolls With Peanut Sauce magic.

Try making Fresh Rice Paper Rolls with Shrimp this weekend. You won’t regret it.

Fun fact: gỏi cuốn literally means rolled salad. I love that.
If you try Shrimp Summer Rolls with Peanut , you'll see why.

They feel fresh. They taste like summer. They’re also an easy no-fry crowd pleaser.

Serving Suggestions plating the Easy No-Fry Shrimp Summer Rolls

Shrimp Summer Rolls with Creamy Peanuthoisin Dipping Sauce presentation

Lay rolls on a long platter. Alternate the shrimp side up for looks. Serve with a ramekin of Peanut-Hoisin Dipping Sauce.

Add lime wedges and extra chopped peanuts.
Pair with a crisp jasmine iced tea. Or a cold lager. A dry Riesling works too.

For appetizers, offer a small Asian slaw. Edamame on the side keeps things light.

Storage Tips keep your Shrimp Rolls Rice Paper perfect

Store wrapped rolls in the fridge. Use plastic wrap to keep them moist. Eat within 4 hours for best texture.

Rice paper firms with time.
Freezing is not recommended for Fresh Rice Paper Rolls with Shrimp. Texture suffers badly.

If you must freeze, freeze fillings only. Thaw in the fridge overnight. Reheat shrimp gently before rolling.
To reheat already assembled rolls, avoid microwaves.

Dip briefly in warm water to soften the wrapper. Or serve cold many prefer it.

Variations swap for diet or season

Vegetarian version: use smoked tofu or avocado. It makes great Healthy Shrimp Spring Rolls stand-ins. For nut allergies, try sunflower seed butter.

It mirrors peanut richness.
Seasonal swaps: add thin mango in summer. Roast sweet potato in autumn. Use grilled pork or chicken for a heartier take.

I once added mango and everyone lost their minds.

Nutrition Basics simple and useful facts

Two rolls are about 430 kcal on average. They offer lean protein and fresh veg. Shrimp and vermicelli make these Shrimp and Vermicelli Summer Rolls balanced.

Peanut sauce adds calories and healthy fats.
Benefits: high protein, low saturated fat, lots of fresh herbs. They’re a lighter alternative to fried snacks.

Honestly, these Summer Rolls Recipe moments are small wins. They’re fast, forgiving, and pretty. Make a batch. Share them. You’ll feel accomplished.

Healthy Shrimp Spring Rolls Irresistible Shrimp Summer Rolls with Peanut

Frequently Asked Questions

How do I keep Shrimp Summer Rolls with Peanut from getting soggy?

Don’t over-soften the rice paper dip each wrapper for only 6 10 seconds in warm (not hot) water and lay it on a damp towel so it finishes relaxing without becoming mushy.

Pat vegetables, herbs and cooked shrimp dry before assembling, work on one roll at a time, and avoid overfilling so the wrapper seals tightly. If you need to make them ahead, store on a plate covered with a damp towel and plastic wrap and add the sauce just before serving to preserve texture.

Can I make Shrimp Summer Rolls with Peanut ahead of time and what’s the best way to store them?

You can prepare the rolls up to 4 hours ahead and refrigerate them covered with a damp cloth and plastic wrap any longer and the rice paper becomes noticeably chewier. Store the peanut-hoisin sauce separately in an airtight container (it keeps 3 5 days in the fridge); if it thickens, whisk in a little warm water or lime juice to loosen it.

Freezing is not recommended because rice paper and fresh herbs don’t thaw well.

What can I use instead of peanuts or hoisin if I have allergies or can’t find them?

For a nut-free alternative, use sunflower seed butter or tahini in place of peanut butter and adjust acidity with extra lime or rice vinegar. If you don’t have hoisin, mix soy sauce (or tamari/coconut aminos for gluten-free) with a little brown sugar, rice vinegar and a pinch of five-spice or molasses to recreate the sweet-savory depth.

For a lighter sauce, use powdered peanut (PB2) reconstituted to taste and thin with water.

Any tips for rolling perfect, restaurant-style summer rolls?

Place fillings about a third of the way from the near edge, fold the bottom up, tuck the sides in and roll away from you with gentle, even pressure like making a tidy burrito.

Arrange shrimp cut-side down so they show through the translucent rice paper, keep fillings dry, and slice with a sharp, wet knife for clean halves. A bamboo mat helps shape them if you want very tight, uniform rolls.

Are Shrimp Summer Rolls with Peanut healthy and how can I make them lighter?

They’re a protein-rich, veggie-packed option: roughly 430 kcal for two rolls with the peanut sauce, with most of the calories and fat coming from the sauce. To lighten them, reduce the amount of peanut sauce per serving, swap in powdered peanut or sunflower seed butter, skip the vermicelli for extra veg, and use low-sodium soy or tamari.

Also, adding lots of fresh herbs and lime boosts flavour without extra calories.

Shrimp Summer Rolls With Creamy Peanuthoisin Dip

Shrimp Summer Rolls with Peanut Easy Creamy Weeknight Rolls Recipe Card

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Preparation time:35 Mins

Cooking time:5 Mins

Servings:8 rolls (serves 4)

Instructions:

Prepare components: soak rice vermicelli in boiling water off the heat for 3 4 minutes until tender but slightly firm; drain, rinse under cold water, toss lightly with a little oil and set aside. Julienne carrots and cucumber, pick herbs, and tear lettuce; arrange on a platter for assembly.
Cook shrimp: poach in gently simmering salted water with a slice of lime for 2 3 minutes until pink and opaque, then transfer to an ice bath, pat dry and slice in half lengthwise. Alternatively, sauté shrimp in a hot skillet with a little oil 1 2 minutes per side until cooked through.
Make the peanut hoisin sauce: whisk together peanut butter, hoisin, soy sauce, rice vinegar, honey, garlic, sesame oil and sriracha if using. Add warm water 1 tbsp at a time until sauce reaches a thick but pourable consistency. Adjust seasoning and garnish with chopped peanuts and lime.
Soften rice paper: fill a wide shallow dish with warm water and immerse one rice paper for 6 10 seconds until pliable but still slightly stiff. Lay flat on a damp towel or board; work one at a time to avoid over softening.
Assemble rolls: about 1/3 from the edge nearest you, layer a small handful of vermicelli, 2 3 shrimp halves (cut side down if desired), a few carrot and cucumber matchsticks, herbs and a bit of lettuce. Fold bottom edge over filling, fold sides in snugly, then roll away from you into a tight cylinder. Transfer to a plate lined with a damp towel and cover to prevent drying. Repeat for remaining wrappers.
Serve: slice rolls in half on the diagonal if desired and serve immediately with peanut hoisin dipping sauce and lime wedges. To make-ahead: cover tightly and refrigerate up to 4 hours; keep a damp towel over rolls to maintain moisture.