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.
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.
let's have a party and trade!
do you buy the shrimp in those bags that say they are already cooked?
no I just buy raw shrimp and cook them in some boiling water until they are pink!
perfect! thank you for the quick response. love your site/posts. appreciate you!
I appreciate you!! Thanks 🙂
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!
avocado for life!!! let me know what you think when you add some
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!
There are only 2 of us too - so I've been cutting the recipe in half and it's been perfect
Looks so good and I will try soon. Thank you.
Awesome! Glad to hear it Liz 🙂
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!
not daunting at all!!
So beautiful. I have never made a spring roll. I think it's time to start.
come on over and we'll make them together!
I have been spring rolling for many years, taught by women from Taiwan. Love the opportunity for variety.
oooo lucky you! I want to come take a lesson 🙂
These are so lovely Gaby!! I wish I was closer to LA, I'd come sneak one from your kitchen 🙂
anytime lady!!
These look uber tasty! I haven't made them myself either and these look perfect!
girl!! get on it 🙂 and I'll come over to eat them with ya!
I haven't made them yet either and it's KILLING me. Yours look amazing!!
you HAVE to!!!They are the best 🙂
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!
hahahahahaha YES!!! so glad you feel my nail pain 🙂
Spring rolls are the BEST!! Love that yours have shrimp and avocado in them! Total yumm-o! 🙂
I mean, if they didn't have avocado I think people would start to worry 🙂
Fist pump for homemade fresh rolls!!!! Could eat them every day!! Glad you threw some avo in them!
fist pumps for sure!! love these 🙂
I cannot find the way or link to roll the spring rolls. Also, is there any particular type of wrap you use?
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
Unfortunately or fortunately that is the only place I shop lol.