Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
You can never have too many side dish recipes, so give Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 149 calories, 5g of protein, and 6g of fat per serving. For 52 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. Several people made this recipe, and 2565 would say it hit the spot. This recipe from Skinny Taste requires shrimp, ginger, mint leaves, and hoisin sauce. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a great spoonacular score of 98%. Similar recipes are Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce Skinnytaste, Shrimp Spring Rolls with Hoisin Dipping Sauce, and Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce.
Servings: 12
Ingredients:
24 basil leaves
3 cups shredded carrot
1/4 cup cilantro leaves
1/3 cup creamy peanut butter
1 teaspoon grated ginger
1 large haas avocado (about 6 oz), sliced into strips
2 tablespoons hoisin sauce*
24 large or jumbo peeled and cooked shrimp
1 tablespoon reduced-sodium soy sauce*
24 mint leaves
3 cups shredded red cabbage
12 rounds rice paper
2 teaspoons sriracha
6 tablespoons hot water, to thin
Equipment:
cutting board
Cooking instruction summary:
Mix together the ingredients for the peanut sauce. Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable. Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat with remaining filling and serve with dipping sauce.
Step by step:
1. Mix together the ingredients for the peanut sauce.
2. Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.
3. Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.
4. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.
5. Repeat with remaining filling and serve with dipping sauce.
Nutrition Information:
covered percent of daily need
