Avocado Shrimp Spring Rolls

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!!

Avocado Shrimp Spring Rolls from www.whatsgabycooking.com

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

Yield: 12-14 rolls

Avocado Shrimp Spring Rolls


  • 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


    For the Avocado Shrimp Spring Rolls
  1. 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.
  2. 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.
  3. 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.
  4. Once all of the spring rolls are assembled, serve immediately.
  5. For the sauce:
  6. 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.

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    1. 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

  1. I made spring rolls for the first time this past spring and fell hard for them. So fresh, quick and easy! Totally a California food. LOL! Love your shrimp version, they look awesome!

  2. 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!

  3. I have been spring rolling for many years, taught by women from Taiwan. Love the opportunity for variety.

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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….

  9. 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!

  10. How long can these yummy looking spring rolls last in the fridge??? Or do you need to eat them right away??

  11. If you do not have cilantro, you can place chopped mint or chopped persley or ALL together! Shrimp Could be replaced by surimi strips.

  12. Love this recipe,unfortunately the peanut I’m alergic to any other sudgestions on another sauce that would taste great with these?

  13. 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.

  14. 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!

  15. 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! :)

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