Avocado Shrimp Spring Rolls

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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

Author: Gaby Dalkin
5 from 1 vote
These are the perfect snack / lunch / dinner / appetizer EVER. Grab all the ingredients and get rolling!!
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack, Dinner, Lunch
Cuisine Asian
Servings 14 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
  • 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


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.


You can get really creative with how you assemble your filling since you can see it through the wrapper.

Nutrition Information

Calories: 206kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 28mg | Sodium: 319mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
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  1. 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.

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

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

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

  5. 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!

  6. 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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