I’m having a major identity crisis because half of me wants it to be summer forever and the other half is majorly craving some fall baking. But seeing as how it’s approx 100 degrees outside, I’m sticking with some light and healthy meals like these Avocado Shrimp Spring Rolls!!
Stuffed with all sorts of goodness including the most important – AVOCADO!! These are the perfect snack / lunch / dinner / appetizer EVER. Grab all the ingredients and get rolling!!
You can ditch the shrimp if your a vegetarian if you want – and you can add in any kinds of other ingredients you prefer. Matchstick red, yellow or orange bell peppers, thin strips of sliced beef… the possibilities are endless.
Avocado Shrimp Spring Rolls
Ingredients
- Rice paper for rolling
- 1 cup of dry rice noodles cooked according to the package directions
- 1 large carrot thin julienne cuts
- 3 scallions thinly sliced
- fresh mint
- fresh cilantro
- 2 avocados
- 1/2 pound fresh shrimp cooked and sliced
- Butter lettuce
For the sauce:
- 1/4 cup hoisin
- 2 tablespoons peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoons chili garlic sauce
- 1/2 teaspoon sesame oil
Instructions
For the Avocado Shrimp Spring Rolls
- Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
- Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
- Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
- Once all of the spring rolls are assembled, serve immediately.
For the sauce:
- Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.
I cannot find the way or link to roll the spring rolls. Also, is there any particular type of wrap you use?
Thanks for pointing that out Amy! The link to the “roll” technique was broken! It’s fixed now. And I used the round rice paper wrappers from Whole Foods. You can find them in just about any store in the international aisle
Unfortunately or fortunately that is the only place I shop lol.
Fist pump for homemade fresh rolls!!!! Could eat them every day!! Glad you threw some avo in them!
fist pumps for sure!! love these 🙂
Spring rolls are the BEST!! Love that yours have shrimp and avocado in them! Total yumm-o! 🙂
I mean, if they didn’t have avocado I think people would start to worry 🙂
What, I’m not the only one who doesn’t like my nail in food pics because it’s chip city? lol. Now you have me asking myself why I haven’t made spring rolls. Time to bust out the wrapper. These look to fab and fresh to miss!
hahahahahaha YES!!! so glad you feel my nail pain 🙂
I haven’t made them yet either and it’s KILLING me. Yours look amazing!!
you HAVE to!!!They are the best 🙂
These look uber tasty! I haven’t made them myself either and these look perfect!
girl!! get on it 🙂 and I’ll come over to eat them with ya!
These are so lovely Gaby!! I wish I was closer to LA, I’d come sneak one from your kitchen 🙂
anytime lady!!
I have been spring rolling for many years, taught by women from Taiwan. Love the opportunity for variety.
oooo lucky you! I want to come take a lesson 🙂
So beautiful. I have never made a spring roll. I think it’s time to start.
come on over and we’ll make them together!
I have never made spring rolls before as they always seemed too daunting. You make it seem pretty easy and they look delicious, so I will have to add this to the list of things to try very soon!
not daunting at all!!
Looks so good and I will try soon. Thank you.
Awesome! Glad to hear it Liz 🙂
Thank you!!! I LOVE spring rolls but never made them; there are only 2 of us, but I suppose I can cut down the recipe; also an issue for me is a dipping sauce….. There’s one at Whole Foods I buy….may need to do that!
There are only 2 of us too – so I’ve been cutting the recipe in half and it’s been perfect
I’ve made these before and I have to say that my family loved them! I just haven’t tried adding avocado :/ Thank you for sharing your wonderful recipes!
avocado for life!!! let me know what you think when you add some
do you buy the shrimp in those bags that say they are already cooked?
no I just buy raw shrimp and cook them in some boiling water until they are pink!
perfect! thank you for the quick response. love your site/posts. appreciate you!
I appreciate you!! Thanks 🙂
These are gorgeous Gaby! I make lumpia (Filipino egg rolls) all the time but I’ve only made fresh shrimp spring rolls one time. And mine didn’t have avocado, I must try this one. ASAP.
let’s have a party and trade!
YOu did an awesome job on your first– I grew up on these and they never get old. 🙂
thanks girl!
Great first attempt!
I’ve been making these for ages, ever since a resto I worked on had them on the lunch menu with a kicking spicy peanut sauce.
My kids love them too! It’s been way too long since we had them….
thanks lady!!
Way better than my first time with these! They look so gorgeous and fresh!
well some of them weren’t pretty enough to make the cut 🙂 I had to choose carefully
these are literally some of my very favorite things. I make them in huge batches when I am trying to be “healthy”! but the great news is they are also delicious!
they are the best for those healthy eating days!
These look SO fresh and perfect!! Beautiful 🙂
Thank you 🙂
I love spring rolls, these look fab!
Thanks Laura!
thanks lady!! I’m obsessed
Such a fresh + healthy meal!
These look super easy and fresh – definitely two things I look for in a weeknight meal. Yum!
YUM sooo up my alley!!
How long can these yummy looking spring rolls last in the fridge??? Or do you need to eat them right away??
If you do not have cilantro, you can place chopped mint or chopped persley or ALL together! Shrimp Could be replaced by surimi strips.
Love this recipe,unfortunately the peanut I’m alergic to any other sudgestions on another sauce that would taste great with these?
Its sep 2015, here in ca. Hot! So this is our 2nd time making these, this time im adding spicy ahi tuna to your recipe. For dipping im using the trader joes thai peanut dressing. Thank you for the great recipe.
these look awesome! I love the sipping sauce!
Wow!!! These look amazing. They will make the perfect build-it-yourself at my next party!!
I am obsessed with spring rolls. They are so fresh, delicious and low fat. Love! I ‘m with you that I’m stuck in between seasons. I thought I would miss summer but instead I am embracing butternut squash, apples and pears! Welcome fall!
The struggle is real. I hear you. I want it to be summer forever, too, but my favorite time of year is fall! Ugh! 🙂 I love the look of these rolls, though! Thanks for sharing! 🙂
How many spring rolls does this recipie make? I need at least 40
I’d double this recipe for 40!
Hi! This was so tasty but I found it very hard to roll them – can you repost the video of this technique?
I am obsessed w spring rolls but don’t do shrimp. Do you think I could omit and just beef up the veggies a bit or not worth it? The sauce looks to die for!
yes I subbed it for peaches recently
Vegetarian option? Instead of shrimps