Shrimp Summer Roll Bites with Peanut-Hoisin Dipping Sauce

Steps

1. Step 1

   Bring a medium pot of water to a boil and add the salt. Add the shrimp, turn off the heat, and let them sit just until pink and curled, 2 to 3 minutes. Drain and rinse under cold water until cool.

   8 min

   • the rest of the large shrimp, peeled and deveined, tails removed
   • 1 tsp salt
2. Step 2

   Slice each shrimp in half lengthwise so you have two thin flat halves. Pat dry and set aside.

   8 min

   • the rest of the large shrimp, peeled and deveined, tails removed
3. Step 3

   Cook the rice vermicelli according to the package directions, usually 3 to 4 minutes in boiling water. Drain, rinse well under cold water, and shake dry. Snip the noodles a few times with scissors so they are easier to roll.

   6 min

   • the rest of the rice vermicelli noodles
4. Step 4

   Make the sauce: whisk the peanut butter, hoisin, rice vinegar, sesame oil and garlic in a bowl. Whisk in warm water a tablespoon at a time until it is smooth and pourable, like heavy cream. Scrape into a serving bowl and top with chopped peanuts.

   5 min

   • 1/2 cup creamy peanut butter
   • 1/3 cup hoisin sauce
   • 1 tbsp rice vinegar
   • 1 tsp toasted sesame oil
   • 1 clove garlic
   • 1/4–1/3 cup warm water
   • 2 tbsp roasted peanuts
5. Step 5

   Set up a rolling station: a shallow pan or pie dish of warm water, a clean damp kitchen towel to roll on, and the shrimp, noodles, carrot, cucumber, lettuce and herbs in bowls within reach.

6. Step 6

   Dip one rice paper wrapper into the warm water for about 10 seconds, until it is pliable but still slightly firm, then lay it flat on the damp towel. It will keep softening as you work.

   • 1 piece round rice paper wrappers (8-inch)
7. Step 7

   Lay 4 shrimp halves cut-side up in a line across the lower third of the wrapper, leaving a 1-inch border at each side. Top with a few mint and cilantro leaves, then a half lettuce leaf, a small handful of noodles, and a little shredded carrot and cucumber. Keep the filling to a compact log, about 1 inch thick.

   • 1/12 large shrimp, peeled and deveined, tails removed
   • 1/12 rice vermicelli noodles
   • 1/12 carrots
   • 1/12 English cucumber
   • 1 piece butter or green leaf lettuce leaves
   • 1/12 fresh mint leaves
   • 1/12 fresh cilantro leaves
8. Step 8

   Fold the bottom edge up over the filling, fold in both sides, then roll up tightly to the top, pressing gently as you go. Set the finished roll seam-side down on a platter and cover with a damp towel. Repeat with the remaining wrappers and filling, keeping the rolls from touching so they don't stick.

   25 min

9. Step 9

   Chill the rolls, covered with the damp towel and plastic wrap, for at least 20 minutes to firm up.

   20 min, hands-off

10. Step 10

    With a sharp knife, trim the ends off each roll and cut it crosswise into 4 pinwheels, wiping the blade between cuts. Stand the bites cut-side up on a platter and serve cold with the peanut-hoisin sauce.

    10 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026