Beet and Shrimp Summer Rolls with Hoisin-Peanut Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Fresh Vietnamese-style rice paper rolls filled with sweet roasted beet, tender shrimp, herbs, and vermicelli, served with a creamy hoisin-peanut dip. This vietnamese-inspired snacks ready in about 30 minutes blends peeled and deveined small cooked shrimp, (1.75 oz) rice vermicelli noodles, 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 260 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.

★ 4.7 (89 ratings) Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 50 g rice vermicelli noodles according to package instructions (about 3 minutes in boiling water), then drain and rinse with cold water.
  2. Step 2: Dip 1 rice paper wrapper in warm water for 10 seconds until soft, place on a clean surface; layer 1 lettuce leaf, a small handful of vermicelli, 3 slices of roasted beet, 3 cooked shrimp halves, 1 tbsp each fresh mint and cilantro leaves towards one edge.
  3. Step 3: Fold the sides of the wrapper inward and roll tightly from the edge with ingredients to form a neat roll; repeat for remaining wrappers.
  4. Step 4: For the dipping sauce, whisk together 1/3 cup hoisin sauce, 3 tbsp peanut butter, 2 tbsp water, 1 tbsp lime juice, 1 minced garlic clove, and 1 tsp sriracha until smooth; sprinkle 2 tbsp crushed peanuts on top.
  5. Step 5: Serve rolls chilled or at room temperature with the hoisin-peanut sauce for dipping.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 30 minutes (25 min prep + 5 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 Summer 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 Summer 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 Summer 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.

What goes well with Beet and Shrimp Summer Rolls with Hoisin-Peanut Dipping Sauce?

Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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