Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
Experience the vibrant hues of these delightful homemade Vietnamese shrimp summer rolls! Served alongside a creamy peanut hoisin dipping sauce, these rolls are a breeze to prepare right in your kitchen. Feel free to customize them with your choice of proteins and vegetables for a personal touch.
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Ingredients
- 12 rounds rice paper
- 3 cups shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
- Peanut Dipping Sauce:
- 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
- 24 large or jumbo peeled and cooked shrimp
- 1 large haas avocado
- 3 cups shredded carrot
Instructions
- 1
Combine all the components for the peanut sauce in a bowl and stir until well blended.
- 2
Take a rice paper wrapper and immerse it fully in hot tap water for about 10 to 15 seconds, or until it softens and becomes flexible.
- 3
Lay the softened wrapper on a plate or cutting board, then add 2 shrimp, several slices of avocado, 1/4 cup of shredded carrots, 1/4 cup of shredded cabbage, a handful of cilantro, 2 basil leaves, and 2 mint leaves on top.
- 4
Begin by folding the bottom portion of the wrapper over the filling, keeping it secure with one hand. Tuck in the sides and proceed to roll it up firmly.
- 5
Continue this process with the remaining ingredients and serve alongside the dipping sauce.