Shrimp Spring Rolls with Hoisin Dipping Sauce
Delight your taste buds with these refreshing and vibrant Shrimp Spring Rolls with Hoisin Dipping Sauce. Perfect for a light appetizer or a healthy snack, these spring rolls are loaded with plump shrimp, crisp julienned carrots and cucumbers, tender rice vermicelli noodles, and fragrant fresh herbs like mint and cilantro, all wrapped in translucent rice paper. Paired with a creamy hoisin-peanut dipping sauce that’s easy to whip up with pantry staples like soy sauce and sesame oil, this recipe strikes the perfect balance of savory, sweet, and nutty flavors. Ready in just 30 minutes, these no-cook rolls are a quick and impressive addition to any table, ideal for summer gatherings or weeknight dinners. Serve them fresh, and don't forget the optional chopped peanuts on top of the sauce for an extra crunch!
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Recipe Information
Ingredients
- 12 pieces Large cooked shrimp, peeled and deveined
- 8 pieces Rice paper wrappers
- 2 ounces Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 8 pieces Green lettuce leaves
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 4 tablespoons Hoisin sauce
- 2 tablespoons Peanut butter
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 1 cup Warm water
- 2 tablespoons Chopped peanuts for garnish (optional)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cool water, and set aside.
Prepare all the filling ingredients by julienning the carrot and cucumber, and having the shrimp, lettuce, mint, and cilantro ready to assemble.
Fill a shallow dish or large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes soft and pliable. Carefully transfer it to a clean, damp kitchen towel or cutting board.
Starting near the bottom center of the rice paper, place 3 pieces of shrimp in a horizontal row. Add a small handful of noodles, some carrot and cucumber, one lettuce leaf, two mint leaves, and two cilantro leaves.
Fold the sides of the rice paper inward, then tightly roll it up from the bottom, tucking in the ingredients securely as you go. Repeat with the remaining wrappers and ingredients to make 8 spring rolls.
To make the hoisin dipping sauce, mix the hoisin sauce, peanut butter, soy sauce, and sesame oil in a small bowl. Gradually add warm water, stirring until smooth and to your desired consistency.
Transfer the dipping sauce to individual serving bowls and top with chopped peanuts, if desired.
Serve the spring rolls fresh with the hoisin dipping sauce on the side.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 27.2 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
