Avocado Shrimp Spring Rolls

5 from 1 vote

Avocado Shrimp Spring Rolls with rice noodles, fresh herbs, and a hoisin peanut dipping sauce. A fresh, light, no-cook appetizer or lunch ready in just 25 minutes.

Prep Time5 25

Total Time5 25

Course: Appetizer, Snack, Dinner, Lunch

Cuisine: Asian

Servings: rolls

Author: Gaby Dalkin

Ingredients

10 rice paper wrappers
1 cup dry rice noodles cooked according to the package directions
1 large carrot cut into thin julienne strips
3 scallions thinly sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
2 avocados thinly sliced
½ pound fresh shrimp peeled, deveined, and sliced in half lengthwise
Butter lettuce torn

For the sauce:

¼ cup hoisin
2 tablespoons peanut butter
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoons chili garlic sauce
½ teaspoon sesame oil

Instructions

Make the dipping sauce: Whisk together the hoisin, peanut butter, rice vinegar, soy sauce, chili garlic sauce, and sesame oil in a small bowl until smooth. Taste and adjust seasoning as needed. Add a splash of warm water if the sauce is too thick. Set aside.
Prep all your fillings and arrange them within easy reach before you start rolling. Fill a shallow bowl or pie dish with warm water. Soak one rice paper wrapper at a time for 30 to 45 seconds until pliable but still slightly firm. Transfer to a clean, smooth cutting board.
On the lower third of the wrapper, arrange a small amount of each filling in a tidy horizontal line: about 2 tablespoons rice noodles, a few carrot strips, a pinch of scallions, a few mint and cilantro leaves, 2 slices of avocado, 2 to 3 pieces of shrimp, and a small piece of butter lettuce.
Fold the bottom of the wrapper tightly up and over the filling. Fold in both sides like a burrito, then continue rolling tightly until fully sealed. Transfer to a plate and cover with a slightly damp kitchen towel while you roll the remaining spring rolls. Serve immediately with the hoisin peanut dipping sauce alongside.

Notes

Soak rice paper for no longer than 30 to 45 seconds. Over-soaking makes the wrapper too soft and it will tear when you try to roll it. It should still feel slightly stiff when you lift it out of the water because it continues to soften on the cutting board.
Use warm water, not cold, for soaking the rice paper. Warm water activates the starch in the rice paper faster and more evenly, giving you a pliable wrapper without the wait. Cold water leads to uneven softening and cracking.
Work on a damp cutting board or a clean damp kitchen towel. A slightly damp surface prevents the softened rice paper from sticking and tearing while you assemble. A dry surface grips the wrapper too aggressively.
Keep your fillings dry before rolling. Excess moisture from wet herbs, noodles, or shrimp will make the rice paper soggy and cause it to break. Pat the shrimp dry and shake off excess water from the noodles before assembling.
Place fillings in the bottom third of the wrapper, not the center. Starting low gives you enough wrapper above and on the sides to fold and seal properly. Placing fillings in the center leaves too little paper to create a tight, secure roll.
Slice the shrimp in half lengthwise before rolling. Halved shrimp lie flat and distribute evenly across the roll, making it easier to roll tightly. Whole shrimp create a lump that pushes through the wrapper.
Add avocado slices last, right on top of the other fillings before rolling. Avocado is delicate and browns quickly once cut. Placing it last minimizes air exposure during prep and keeps the slices intact rather than mashed into the other ingredients.
Drape finished rolls with a damp paper towel while you assemble the rest. Rice paper dries out and hardens within minutes of being rolled. A damp towel keeps the surface hydrated and prevents the rolls from sticking to each other.
Make the dipping sauce before you start rolling, not after. The peanut butter needs a few minutes to fully incorporate with the hoisin and soy sauce. Mixing ahead gives you a smoother, more cohesive sauce by the time you are ready to serve.
Thin the peanut sauce with warm water if it feels too thick. Peanut butter tightens up when combined with acidic and salty ingredients. Add warm water one teaspoon at a time until you reach a consistency that coats a spoon but still flows freely.
Julienne the carrots as thin as possible. Thick carrot cuts create hard lumps inside the roll that make it difficult to roll tightly and uncomfortable to eat in one bite. Thin matchstick cuts stay flexible and blend with the other fillings.
Serve spring rolls whole, not sliced, if making them ahead. Cutting the rolls exposes the avocado and noodles to air, accelerating browning and drying. If you need to slice for presentation, do it immediately before serving.

Nutrition