Avocado Shrimp Spring Rolls

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.

Avocado & Shrimp Spring Rolls

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.

Avocado Shrimp Spring Rolls Prep

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.

Avocado Spring Rolls

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….

Avocado Shrimp Spring Rolls

 

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
  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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55 thoughts on “Avocado Shrimp Spring Rolls

    • 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 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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….

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

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

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