Vietnamese Summer Rolls with Peanut Hoisin Dipping Sauce

From Gluten-Free Connecticut’s favorite Danbury-based blogger,  The Curious Mouse! summerrolls

Ingredients for the rolls:

Suggested fillings for the rolls – you can fill them with anything you want!

  • 18 large shrimp (boiled until cooked through, peeled, deveined, and halved lengthwise)
  • 2 Chinese sausages (cut into thin biases, cooked through, and drained on paper towels)
  • 3 ounces thin dried rice-stick noodles (prepared as per package instructions, rinsed with cold water)
  • 2 medium carrots, peeled into ribbons
  • 2 English or Persian (seedless) cucumbers, julienned into long matchsticks
  • 1 red bell pepper, julienned
  • 12 leaves butter lettuce
  • 2 cups fresh cilantro leaves
  • tofu, prepared to your liking
  • avocado, sliced
  • red cabbage, shredded
  • radish slices
  • beet slices
  • bean sprouts
  • basil leaves
  • chives

For the dipping sauce

  • 1/2 cup natural creamy peanut butter (I prefer freshly ground, no sugar added peanut butter)gfsoysauce
  • 1/4 cup warm water
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1 Tbsp gluten-free soy sauce
  • 1/2 cup hoisin sauce
  • 3 Tbsp sriracha (may be omitted, lessened, or more to taste)
  • 2 tsp rice vinegar (optional if you do not have any on hand)


Spring Rolls:

  1. wet rice paper
    (photo courtesy of Inspired Taste)

    Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 3 shrimp halves, cut sides up, on bottom third; top with 1/4 cup noodles, butter lettuce, a few slices of each fresh vegetable, several Chinese sausage pieces, and 2 Tbsp cilantro.

  2. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Place completed roll on a plate and cover with a damp paper towel.

  3. Repeat to make remaining rolls. Serve with dipping sauce.

Dipping Sauce:

  1. In a medium bowl, microwave the water and lime juice for approximately 30 seconds.

  2. Carefully whisk the peanut butter in with the liquid, then add the remaining ingredients to taste.

    Dip and enjoy!

    angelaAngela started The Curious Mouse as a means to channel her love of food, cooking, and photographing all those delicious moments. While her background is in biomedical engineering, after several moves across the country she decided to pursue food blogging as a full-time project to see just where this next adventure might take her. She currently resides in Danbury, CT with her husband where they are working eagerly to help support the local downtown community and eventually hoping to get a puppy. =)

    Instagram: @the_curious_mouse  Facebook: The Curious Mouse  Email:

    Your Cart
    Your cart is emptyReturn to Shop