Best 7 Peanut Dipping Sauce For Shrimp Summer Rolls Recipes

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Indulge in the tantalizing flavors of Southeast Asia with this culinary journey to discover the perfect peanut dipping sauce for shrimp summer rolls. As a symphony of sweet, sour, savory, and spicy notes, this sauce elevates the delicate shrimp and fresh herbs wrapped in translucent rice paper to new heights of culinary delight. So, prepare your taste buds for an explosion of flavors as we embark on a quest to find the ultimate peanut dipping sauce that will transform your summer rolls into an unforgettable dining experience.

Here are our top 7 tried and tested recipes!

COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Colorful Summer Rolls with Peanut Dipping Sauce image

Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 12 pieces

Number Of Ingredients 18

One 6.25-ounce package of mai fun rice noodles
1 orange bell pepper, stemmed and seeded
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
2 candy cane beets, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoons chili garlic sauce
2 teaspoons toasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
4 scallions, sliced thinly
12 8-inch round rice paper wrappers (see Cook's Note)

Steps:

  • Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
  • Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
  • Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
  • Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
  • Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
  • Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
  • Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.

SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Spicy Summer Rolls with Peanut Dipping Sauce image

Provided by Alexis Touchet

Yield Makes 6 servings (12 summer rolls)

Number Of Ingredients 17

Sauce:
2/3 cup hoisin sauce (see Cooks' notes:)
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Summer rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

Steps:

  • For the sauce:
  • Whisk together sauce ingredients in a bowl until smooth. Set aside.
  • For the summer rolls:
  • Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
  • Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
  • Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
  • Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
  • Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
  • Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

PEANUT DIPPING SAUCE FOR SHRIMP SUMMER ROLLS



Peanut Dipping Sauce for Shrimp Summer Rolls image

Make this sauce for Shrimp Summer Rolls.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Time 1h

Yield Makes 1 3/4 cups

Number Of Ingredients 7

1 teaspoon safflower oil
1 tablespoon minced garlic (from about 2 cloves)
2 tablespoons tomato paste
2 tablespoons hoisin sauce
1/2 cup creamy peanut butter, divided
1 1/4 cups water, divided
Roasted unsalted peanuts, coarsely chopped, for garnish

Steps:

  • Heat oil in a small saucepan over medium-high heat. Add garlic, tomato paste, and hoisin and cook, stirring, until mixture comes to a boil, about 1 minute. Add 1/4 cup peanut butter and 1 cup water and return to a boil, whisking until mixture is smooth and thoroughly incorporated.
  • Reduce heat to medium-low and simmer until thickened and slightly darkened, 3 minutes. Remove from heat; whisk in remaining 1/4 cup each peanut butter and water, and let cool. Divide among dipping bowls and garnish with peanuts.

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Shrimp Summer Rolls With Peanut Dipping Sauce image

Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.

Provided by AlmaG

Categories     Lunch/Snacks

Time 30m

Yield 36 serving(s)

Number Of Ingredients 13

4 ounces dried thin chinese rice noodles (maifun)
12 sheets rice paper
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 cup finely shredded lettuce or 1 cup green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
1 cup matchstick-size strips peeled carrots or 1 cup jicama
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

Steps:

  • Place rice sticks in large bowl; add enough hot water to cover.
  • Let stand until softened, about 15 minutes.
  • Drain.
  • Cut into 6-inch lengths; set aside.
  • Fill bowl with warm water.
  • Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
  • Remove from water; drain on kitchen towel.
  • Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
  • Leave about a half an inch free on the sides.
  • Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
  • Place roll, seam side down, on plate.
  • Repeat with remaining rice-paper sheets.
  • Cover with damp paper towel and plastic wrap; chill.
  • Cut each roll diagonally into thirds.
  • Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.

Nutrition Facts : Calories 38.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 24.8, Sodium 153.3, Carbohydrate 4.6, Fiber 0.4, Sugar 0.9, Protein 3.3

PEANUT DIPPING SAUCE FOR SUMMER ROLLS



Peanut Dipping Sauce for Summer Rolls image

Provided by Food Network

Number Of Ingredients 4

4 tablespoons Lee Kum Kee Chili Garlic Sauce
4 tablespoons water
4 tablespoons finely chopped peanuts
4 teaspoons hoisin sauce

Steps:

  • Mix ingredients together. Let stand 1 hour.
  • Suggested drink: BGI "33" Export

PEANUT DIPPING SAUCE FOR SUMMER ROLLS



Peanut Dipping Sauce for Summer Rolls image

This traditional Vietnamese dipping sauce is spiked with a swirl of piquant chile sauce. If you can't find sugarcane syrup, substitute one teaspoon brown sugar mixed with one-half cup warm water.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

1/2 cup smooth, natural peanut butter
1/2 cup sugarcane syrup
2 tablespoons soy sauce, plus more if needed
1/2 teaspoon chile paste, such as sambal oelek or tuong ot, plus more for swirling

Steps:

  • Put peanut butter, sugarcane syrup, soy sauce, and chile paste into a small pot. Cook, whisking, over medium-low heat until smooth, 1 to 2 minutes; if sauce is too thick, whisk in more soy sauce, 1 teaspoon at a time. Transfer to a small bowl; refrigerate until cold. Serve swirled with more chile paste. Sauce can be refrigerated in an airtight container up to 1 week.

VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE



Vietnamese Rolls With Peanut Dipping Sauce image

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Provided by LMillerRN

Categories     Vegetable

Time 40m

Yield 12 rolls

Number Of Ingredients 15

1/2 cup seasoned rice vinegar
1/4 cup honey
1/4 teaspoon salt
1/3 cup finely chopped roasted peanuts
1 tablespoon peanut oil
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into strips
1/3 cup hoisin sauce
1 teaspoon hot chili sauce (such as Sriracha)
12 (8 inch) round sheets rice paper
3 cups thinly sliced romaine lettuce
36 slices julienne-cut seeded peeled cucumbers (2 inch strips)
36 slices julienne-cut red bell peppers (2 inch strips)
36 mint leaves

Steps:

  • To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
  • To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
  • Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutrition Facts : Calories 144, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.4, Sodium 271.9, Carbohydrate 13.8, Fiber 1.7, Sugar 9.8, Protein 10.5

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, raw peanuts are ideal for making peanut dipping sauce, as they have a more intense flavor than roasted or salted peanuts.
  • If you don't have a blender or food processor, you can make peanut dipping sauce by grinding the peanuts in a mortar and pestle.
  • To make the sauce spicier, add a teaspoon or two of chili paste or Sriracha sauce.
  • If you want a sweeter sauce, add a tablespoon or two of honey or agave syrup.
  • To make the sauce thinner, add a little bit of water or rice vinegar.
  • Serve the peanut dipping sauce immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Peanut dipping sauce is a delicious and versatile condiment that can be used with a variety of dishes, including shrimp summer rolls, spring rolls, and grilled meats. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and easy-to-make dipping sauce, give peanut dipping sauce a try. You won't be disappointed!

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