Summer Rolls with Shrimp are fresh rice paper rolls filled with shrimp, vegetables, and herbs.
Ingredients
Summer Rolls
- 12 rice paper rounds
- 24 large cooked shrimp peeled
- 1 large avocado sliced
- 3 cups shredded carrot
- 3 cups shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
Peanut Hoisin Sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha
- 1 teaspoon grated ginger
- 6 tablespoons hot water
Instructions
- In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and hot water until smooth.
- Fill a shallow dish with warm water. Submerge a rice paper wrapper for 10–15 seconds until soft.
- Lay the wrapper flat on a clean surface.
- Add 2 shrimp, avocado slices, carrots, cabbage, cilantro, basil, and mint.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining ingredients.
- Serve the Summer Rolls with Shrimp fresh with peanut hoisin sauce.
Notes
- Substitute shrimp with grilled chicken or tofu if preferred.