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, it is too soon for pumpkin bread and I'm sticking with some light and healthy meals like these Avocado Shrimp Spring Rolls!!
Table of Contents
Why I Love This Recipe
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!!
I love a spring roll, and I have even converted it into a bowl recipe in my veggie spring roll bowl. These are delicious, summery and so refreshing. And the possibilities with this recipe are endless- you can ditch the shrimp 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.
Ingredients & Substitutions
- Rice paper
- Dry Rice Noodles
- Carrot
- Scallions
- Mint
- Cilantro
- Avocados
- Fresh Shrimp
- Butter Lettuce
For the Sauce
- Hoisin
- Peanut Butter
- Rice Vinegar
- Soy Sauce
- Chili Garlic Sauce
- Sesame Oil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Avocado Shrimp Spring Rolls
Step 1: Add all the ingredients for the sauce in a bowl, hoisin, peanut butter, rice vinegar, soy sauce, chili garlic sauce, sesame oil. Mix well together.
Step 2: 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.
Step 3: 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.
Step 4: 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.
How to Store Avocado Shrimp Spring Rolls
These are really best eaten fresh. However, you can refrigerate leftovers for up to a day. Make sure you tightly wrap the rolls with cling wrap and store them in an airtight container. Storing these can dry out the rice paper.
Tips & Tricks
You can get really creative with how you assemble your filling since you can see it through the wrapper.
FAQs
I do not have hoisin on hand, can I skip it?
Yes, you can adapt the peanut sauce from the peanut noodles recipe, and adjust the water to make it more like a dipping sauce consistency.
Can I make these vegetarian?
Yes! Just add tofu, cut intro straws or diced into small cubes, instead of shrimps.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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
- ½ pound fresh shrimp cooked and sliced
- Butter lettuce
For the sauce:
- ¼ cup hoisin
- 2 tablespoons peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoons chili garlic sauce
- ½ 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.
Vegetarian option? Instead of shrimps
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
Hi! This was so tasty but I found it very hard to roll them - can you repost the video of this technique?
How many spring rolls does this recipie make? I need at least 40
I'd double this recipe for 40!
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! 🙂
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!
Wow!!! These look amazing. They will make the perfect build-it-yourself at my next party!!