Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
Love the colors in these FRESH homemade Vietnamese style spring rolls! They are simple to make at home and can be filled with any type of protein and veggies you like. Typically they are also filled with glass noodles, but I left them out (not a fan) and used more veggies instead.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
pescatarian
- 1/3 cup creamy peanut butter
- 1 teaspoon grated ginger
- 2 teaspoons sriracha
- 1/4 cup cilantro leaves
- 24 leaves
- 3 cups shredded red cabbage
- 12 rounds rice paper
- 24 large or jumbo peeled and cooked shrimp
- 1 large haas avocado (about 6 oz) sliced into strips
- 3 cups shredded carrot
- 1 tablespoon reduced-sodium soy sauce*
- 2 tablespoons hoisin sauce*
- 6 tablespoons hot water to thin
- Carbohydrate 5.10138333337884 g
- Cholesterol 0.079999999932372 mg
- Fat 3.29976111368665 g
- Fiber 1.23649998561749 g
- Protein 1.92280555680666 g
- Saturated Fat 0.666764444973035 g
- Serving Size 1 1 serving (45g)
- Sodium 63.7790277421447 mg
- Sugar 3.86488334776135 g
- Trans Fat 0.18209555568491 g
- Calories 54 calories
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, 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.
