Avocado Shrimp Spring Rolls

Rating:

Total Time:

Difficulty:

Easy

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 ingredientsย you prefer. Matchstick red, yellow or orange bell peppers, thin strips of sliced beef… the possibilities are endless.

Avocado Shrimp Spring Rolls

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Description:

By:
Gaby Dalkin
Rating:
Servings:
12
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

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.
Avocado Shrimp Spring Rolls: Chef Vision

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68 comments

  1. amy

    I cannot find the way or link to roll the spring rolls. Also, is there any particular type of wrap you use?

    • Gaby

      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

  2. Liz @ The Lemon Bowl

    Fist pump for homemade fresh rolls!!!! Could eat them every day!! Glad you threw some avo in them!

  3. Sommer @ ASpicyPerspective

    Spring rolls are the BEST!! Love that yours have shrimp and avocado in them! Total yumm-o! ๐Ÿ™‚

    • Gaby

      I mean, if they didn’t have avocado I think people would start to worry ๐Ÿ™‚

  4. Erin | The Law Student’s Wife

    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!

  5. Julie @ Table for Two

    These look uber tasty! I haven’t made them myself either and these look perfect!

    • Gaby

      girl!! get on it ๐Ÿ™‚ and I’ll come over to eat them with ya!

  6. Jenny Flake

    These are so lovely Gaby!! I wish I was closer to LA, I’d come sneak one from your kitchen ๐Ÿ™‚

  7. Sharon

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

  8. Heather Scholten

    So beautiful. I have never made a spring roll. I think it’s time to start.

  9. Monika

    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!

  10. Gaby

    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!

    • Gaby

      There are only 2 of us too – so I’ve been cutting the recipe in half and it’s been perfect

  11. Patty

    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!

    • Gaby

      avocado for life!!! let me know what you think when you add some

  12. mailoha albaladejo

    do you buy the shrimp in those bags that say they are already cooked?

    • Gaby

      no I just buy raw shrimp and cook them in some boiling water until they are pink!

    • mailoha albaladejo

      perfect! thank you for the quick response. love your site/posts. appreciate you!

  13. Des

    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.

  14. naomi

    YOu did an awesome job on your first– I grew up on these and they never get old. ๐Ÿ™‚

  15. Aimee @ Simple Bites

    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….

  16. Marian (Sweetopia)

    Way better than my first time with these! They look so gorgeous and fresh!

    • Gaby

      well some of them weren’t pretty enough to make the cut ๐Ÿ™‚ I had to choose carefully

  17. Heather Christo

    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!

  18. Amanda @ Once Upon a Recipe

    These look super easy and fresh – definitely two things I look for in a weeknight meal. Yum!

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  21. Kris Forrester

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

  22. Alejandra Ruiz Esparza

    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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  24. DeeLoves ToCook

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

  25. J duke

    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.

  26. Monika

    Wow!!! These look amazing. They will make the perfect build-it-yourself at my next party!!

  27. Karen @ Seasonal Cravings

    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!

  28. Danielle @ So Munch Love

    The struggle is real. I hear you. I want it to be summer forever, too, but my favorite time of year is fall! Ugh! ๐Ÿ™‚ I love the look of these rolls, though! Thanks for sharing! ๐Ÿ™‚

  29. Janine

    How many spring rolls does this recipie make? I need at least 40

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  33. Helen

    Hi! This was so tasty but I found it very hard to roll them – can you repost the video of this technique?