Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Fresh Vietnamese spring rolls filled with vibrant roasted beets, tender shrimp, and crisp herbs, paired with a rich hoisin-peanut dipping sauce. This vietnamese-inspired snacks (vegetarian option) ready in about 25 minutes blends peeled and deveined small cooked shrimp, medium, thinly sliced roasted beet, sheets rice paper wrappers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 rice paper wrappers one at a time in warm water for 10 seconds until pliable. Lay each wrapper flat on a clean surface.
  2. Step 2: On the lower third of each wrapper, place 1 butter lettuce leaf, 1/8 cup cooked rice vermicelli noodles, 3 peeled cooked shrimp, 2 tbsp thinly sliced roasted beet, 1 tbsp fresh mint leaves, and 1 tbsp fresh cilantro leaves.
  3. Step 3: Fold the sides of the rice paper over the filling, then tightly roll from the bottom to enclose all ingredients, forming a neat spring roll. Repeat for all wrappers.
  4. Step 4: In a small bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp peanut butter, 1 tbsp lime juice, and 2 tbsp water until smooth and creamy.
  5. Step 5: Serve spring rolls on a platter with the hoisin-peanut sauce for dipping. Sprinkle 2 tbsp crushed roasted peanuts over the sauce for added texture.

Equipment for this recipe

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Frequently asked questions

How long does Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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