Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

These light, vibrant Spiralized Summer Roll Bowls are a fast, fresh take on classic shrimp summer rolls. Made with spiralized cucumbers and carrots, shredded red cabbage, fresh herbs and a creamy hoisin-peanut dressing, they deliver all the bright flavors of summer rolls in a bowl you can assemble in under 10 minutes. This recipe keeps things simple without sacrificing texture or taste—perfect for quick lunches, easy dinners, or a flavorful salad course.

Why you’ll love it

Ready in about 10 minutes—ideal for busy weeknights.
Fresh, crunchy vegetables paired with cooked shrimp make it satisfying and light.
The hoisin-peanut sauce adds sweet-savory depth with a touch of heat from sriracha.
Easy to customize for allergies or preferences (see variations below).

Notes and tips

If you have a spiralizer, use it for a quick, attractive presentation—English cucumbers and a thick carrot work best for long spirals. If you don’t have a spiralizer, pre-shredded carrots or a julienne peeler will work well. For raw shrimp, blanch them in boiling water for about 2 minutes until pink and opaque, then cool before assembling. Fresh herbs—mint and cilantro—are essential for authentic flavor, so try not to skip them.

Recipe

Total time: 10 mins | Yield: 4 servings | Serving size: 1 bowl

Nutrition (per serving)

Calories: 164 kcal; Carbohydrates: 15 g; Protein: 12 g; Fat: 7 g; Fiber: 4 g; Cholesterol: 65 mg; Sodium: 382 mg; Sugar: 6 g

Ingredients

Hoisin Peanut Sauce

2 tbsp creamy peanut butter
2 teaspoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sriracha (adjust to taste)
1/2 teaspoon grated ginger
4 tablespoons warm water, to thin

For the Bowls

24 jumbo peeled and cooked shrimp
2 large English cucumbers, spiralized
1 thick carrot (about 8 oz), spiralized
1 cup shredded red cabbage
2 tbsp cilantro leaves
12 basil leaves
12 mint leaves
2 tbsp chopped peanuts

Instructions

Make the hoisin-peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, hoisin, sriracha and grated ginger. Add the warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency. Refrigerate until ready to use.
Prepare the vegetables: Spiralize the cucumbers and carrot, then cut the spirals into approximately 6-inch lengths for easier eating. If you don’t have a spiralizer, use a julienne peeler or shred the vegetables.
Assemble the bowls: Divide the spiralized cucumber, carrot and shredded red cabbage evenly among four bowls. Top each bowl with six shrimp.
Finish and serve: Drizzle about 2 tablespoons of the hoisin-peanut sauce over each bowl. Garnish with cilantro, basil and mint leaves, then sprinkle with chopped peanuts for crunch. Serve immediately.

Make-ahead and storage

You can make the hoisin-peanut sauce up to 3 days in advance—store it in an airtight container in the refrigerator. Spiralize vegetables just before serving for best texture; if needed, you can spiralize and store them in the fridge for a few hours in an airtight container, but they are crunchiest when fresh. Leftovers with shrimp are best eaten within one day; keep components separate when possible to preserve texture.

Variations and substitutions

Vegetarian option: Replace shrimp with marinated baked tofu or tempeh.
Nut-free alternative: Substitute sunflower seed butter for peanut butter and omit chopped peanuts, or use toasted sesame seeds for garnish.
Protein swap: Use cooked chicken breast, seared salmon, or edamame for different protein profiles.
Spice level: Adjust the sriracha to taste, or replace with a milder chili sauce for less heat.

Final notes

This bowl captures the fresh flavors of classic summer rolls with far less work—no wrappers required. Bright herbs and crunchy vegetables balance the creamy, slightly sweet hoisin-peanut sauce for a satisfying, healthy meal any time of year.