Beet and Shrimp Spring Rolls with Hoisin-Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 recipe (vegetarian option), ready in about 25 minutes, turns small cooked shrimp, roasted beet, rice paper wrappers into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Ingredients

• 12, peeled and deveined small cooked shrimp
• 1 medium, thinly sliced roasted beet
• 8 sheets rice paper wrappers
• 2 oz, cooked and drained rice vermicelli noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 small leaves butter lettuce leaves
• 1/4 cup hoisin sauce
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 2 tbsp water
• 2 tbsp crushed roasted peanuts

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.