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Fresh Vietnamese Summer Rolls Recipe with Easy Creamy Peanut Hoisin Sauce

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Light and refreshing Vietnamese summer rolls filled with shrimp, fresh herbs, and crunchy vegetables, served with a creamy peanut hoisin dipping sauce. Perfect for a quick, healthy snack or light meal.

Ingredients

Scale
  • Rice paper wrappers
  • Medium shrimp, peeled, deveined, cooked, and halved lengthwise
  • Fresh herbs: mint, cilantro, Thai basil
  • Vermicelli rice noodles, cooked and cooled
  • Julienned carrots
  • Julienned cucumber
  • Butter lettuce leaves
  • For the peanut hoisin sauce:
  • 1/4 cup smooth natural peanut butter
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1–3 tablespoons warm water
  • Chili flakes or sriracha (optional)

Instructions

  1. Cook the shrimp by boiling or steaming until pink and opaque, about 2-3 minutes. Drain and cool, then halve lengthwise.
  2. Prepare vermicelli noodles by soaking or boiling according to package instructions (3-5 minutes), rinse under cold water, and drain thoroughly.
  3. Julienne carrots and cucumber into thin matchsticks. Wash and dry butter lettuce leaves. Roughly chop mint, cilantro, and Thai basil leaves.
  4. Make the peanut hoisin sauce by whisking together peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, and minced garlic in a small bowl. Add warm water gradually to reach a creamy, dippable consistency. Stir in chili flakes or sriracha if desired.
  5. Soften one rice paper wrapper at a time by dipping it into warm water for 5-7 seconds until pliable.
  6. Lay the softened rice paper flat on a clean surface. Place a small handful of noodles near the bottom third, then layer shrimp halves, herbs, lettuce, carrots, and cucumber.
  7. Fold the sides inward and roll tightly from the bottom up like a burrito. Repeat with remaining wrappers and fillings.
  8. Arrange rolls on a serving platter with a bowl of peanut hoisin sauce for dipping. Serve fresh or cover and refrigerate for up to 4 hours.

Notes

Do not soak rice paper wrappers for more than 5-7 seconds to avoid tearing. Drain noodles and vegetables well to prevent soggy rolls. Roll snugly but not too tight. The peanut hoisin sauce thickens if made ahead; add water to adjust consistency before serving. Rolls are best eaten fresh but can be refrigerated up to 4 hours covered with a damp towel.

Nutrition

Keywords: Vietnamese summer rolls, fresh spring rolls, peanut hoisin sauce, shrimp rolls, healthy appetizer, gluten-free, light meal

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