Vegan Shrimp Summer Roll
Dive into the vibrant flavors and refreshing textures of Vegan Shrimp Summer Rolls, a plant-based twist on the classic Asian dish. These summer rolls are packed with crisp, julienned veggies like cucumber, carrot, and bell pepper, paired with tender vermicelli rice noodles, aromatic mint, and cilantro, all wrapped in delicate rice paper sheets. The star of the show, vegan shrimp, adds an authentic bite that's perfect for those seeking a sustainable seafood alternative. Accompanied by a creamy peanut hoisin dipping sauce bursting with umami and a hint of tang, this recipe is quick to prepare in just 35 minutes and makes an ideal appetizer or light meal. Perfect for summer entertaining or an easy weeknight dinner, these rolls are not only delicious but also a feast for the eyes. Try them today for a refreshing plant-based experience!
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 2 cups Vegan shrimp
- 4 ounces Vermicelli rice noodles
- 1 medium Cucumber, julienned
- 1 large Carrot, julienned
- 1 medium Red bell pepper, julienned
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Hoisin sauce
- 2 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Water
Instructions
Prepare the vermicelli rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, and water until smooth. Adjust consistency with more water if needed for dipping.
Fill a large shallow dish or pan with warm water. Dip one rice paper sheet into the water briefly, about 10-15 seconds, until it is pliable but not too soft. Lay it flat on a clean, damp kitchen towel.
Place a small handful of vermicelli noodles in the center of the rice paper. Layer with a few slices of cucumber, carrot, bell pepper, a couple leaves of mint, and cilantro.
Add about 4-5 pieces of vegan shrimp over the veggies.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with the remaining rice paper and fillings.
Serve the summer rolls immediately with the peanut hoisin dipping sauce.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 298.2 g | 108% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 37.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2316 mg | 49% | |
*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.
