Beet and Shrimp Summer Rolls with Hoisin-Peanut Dipping Sauce

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

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 recipe, ready in about 30 minutes, turns small cooked shrimp, roasted beet, rice vermicelli noodles 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 260 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, peeled and thinly sliced roasted beet
• 50 g (1.75 oz) rice vermicelli noodles
• 8 sheets rice paper wrappers
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 small leaves lettuce leaves
• 1/3 cup hoisin sauce
• 3 tbsp peanut butter
• 2 tbsp water
• 2 tbsp crushed peanuts
• 1 tbsp lime juice
• 1 small clove, minced garlic
• 1 tsp sriracha sauce

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.