How on earth have I made it through 27 years of life and not made homemade spring rolls. Avocado Shrimp Spring Rolls to be exact. Something is off. Have you guys made spring rolls? I think I’ve always been intimated by these little rolls of goodness but I can’t for the life of me tell you why. They rock. Big time. And guess what, with a little planning, they are super easy.
You can mix and match ingredients but for my first time around I decided to make pretty traditional spring rolls and stuff them with rice noodles, shredded carrots, scallions, mint, cilantro, avocado, shrimp and some butter lettuce. They are light, refreshing, healthy and dangerously addictive. Plus they are fun to make. I roped my husband into helping me stuff them, but I had to take over when it came time to roll. His technique just wasn’t up to snuff.
I take any kind of wrapping or rolling very seriously. Like you know, I’m a burrito kinda gal, and it’s all about how you wrap that thing. Spring rolls are similar. It’s a partial wrap, fold and roll technique and it’s vital to basically every food that is eaten in wrap form.
You can check out my technique (it’s the same as my breakfast burritos) in video form. I was going to make a separate video for these spring rolls but my gel manicure got a little ugly and I didn’t want any hate mail about my nails. Side note, gel manicures are the best thing ever invented. For people who cook on a daily basis, regular manicures just never did the trick. But Gels…. holy moly, these things are freaking champs. Although don’t push it more than 3 weeks like I do… it never ends well.
But enough about the nails… who’s ready to make some Avocado Shrimp Spring Rolls! Let’s get this show on the road….
- 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
- 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
- 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.
- 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.