Shrimp and Avocado Spring Rolls with Thai Peanut Sauce

This Shrimp and Avocado Spring Rolls is a refreshing, flavor-packed delight that's quick to prepare. Perfect for a light lunch or a vibrant appetizer, these rolls are bursting with fresh shrimp, creamy avocado, and crisp veggies.

Ever had a restaurant dish so good that even your picky eater loved it? That’s exactly what happened here. We ordered shrimp and avocado spring rolls, and my veggie-averse daughter devoured them.

I knew I had to recreate it at home. The result? A fresh spring rolls that's easy to make and pairs perfectly with this amazing sauce. Trust me, if my daughter loved it, yours will too!

Ingredients

Here's what we'll need:

Spring Rolls

• Shrimps: Fresh or frozen shrimp works. You can use chicken or tofu  if you're not into seafood.
• Avocado: Choose a ripe avocado for the best creamy texture. Swap with juicy mango for a sweeter twist.
• Rice paper wrappers: These hold everything together. Look for them in the Asian market or Asian section of your grocery store.
• Cucumber: Adds crunch. Feel free to substitute with crunchy carrots or bell peppers cut into think strips.
• Greens: Use butter lettuce for a soft texture, or romaine for little crunch. You can also add some green or red cabbage.
• Fresh herbs (mint and cilantro): These bring a burst of freshness. Basil works as a substitute if you prefer.
• Vermicelli noodles (optional): Adds a bit more bulk. You can skip this for a lighter version.
• Fried rolled wonton wrappers (optional): Adds extra crunch to your spring rolls

Thai Peanut Sauce

• Hoisin Sauce: Sweet and savory base; soy sauce mixed with a bit of honey can work as a substitute.
• Creamy Peanut Butter : Choose the smooth type or crunchy ones,  your pick.
• Lime Juice: Adds tanginess; lemon juice or rice vinegar  also works well here.
• Any Milk: Use coconut milk for a tropical flavor or soy/whole milk for a milder taste.
• Sugar: Sweetens the sauce;  Shaved Palm Sugar or brown sugar are a good alternative.
• Garlic Cloves: Adds a punch of flavor; garlic powder can be used if you’re in a pinch.
• Cornstarch: Helps thicken the sauce if needed; skip for a thinner consistency.
• Chili Garlic Sauce: For some heat; Sriracha hot sauce or crushed red pepper flakes can be substituted.

See recipe card for quantities.

How to Make Spring Rolls?

1. Prep Your Ingredients: Slice avocado, julienne cucumber, and cook the vermicelli noodles (if using).

2. Soak Rice Paper: Dip a spring roll wrapper in large bowl or mixing bowl with lukewarm water for a few seconds until it softens. Lay it flat on a clean surface like a cutting board. 
   

3. Layer the Fillings: Place lettuce, herbs, a few slices of avocado, cucumber, and shrimp onto the rice paper.

4. Roll It Up: Fold the sides over the filling, then give it a tight roll from bottom to top like a burrito. Repeat with the remaining spring roll wrappers.

Serve and Enjoy: Serve with your favorite dipping sauce and watch these rolls disappear!

How to Make Peanut Sauce?

1. Sauté Garlic: Heat a bit of oil in a pan over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.

2. Mix Ingredients: In a mixing bowl, combine ½ cup peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon sugar, ¼ cup milk, and the juice of 1 lime.
   

3. Cook the Sauce: Pour the mixture into the pan with the garlic. Stir and cook until the sauce thickens. If it's too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.

4. Serve: Let the sauce cool slightly, then serve it as a dipping sauce for spring rolls. Enjoy!

Variations

• Mango and Chicken Spring Rolls: Swap the shrimp for grilled chicken strips and add sweet mango slices for a tropical twist.
• Spicy Sriracha Shrimp Rolls: Mix shrimp with a bit of Sriracha or chili sauce before rolling for an extra kick of heat.
• Veggie Delight Rolls: Skip the shrimp and load up on colorful veggies like bell peppers, carrots, and spinach for a vegetarian version.
• Creamy Crab Rolls: Substitute shrimp with imitation crab or real crab meat, and add a dollop of cream cheese for a rich flavor.
• Pineapple and Shrimp Rolls: Add pineapple chunks for a sweet and tangy flavor that pairs perfectly with the shrimp and avocado.

Storage Instructions

• Refrigerate: Wrap each roll tightly in plastic wrap or place them in an airtight container. Store in the fridge for up to 2 days.
• Prevent Drying: Keep a damp paper towel over the rolls before sealing the container to prevent the rice paper from drying out.
• Do Not Freeze: These rolls don't freeze well, as the rice paper can become too chewy and the veggies lose their crunch.
• Serve Fresh: For the best taste and texture, enjoy these rolls the same day you make them.

What To Serve With Shrimp and Avocado Spring Rolls

1. Peanut Dipping Sauce: A creamy, nutty sauce that perfectly complements the fresh spring rolls. 
2. Miso Soup: Light and savory, this classic Japanese soup pairs well with the refreshing taste of spring rolls.
3. Asian Slaw: A crunchy slaw with a tangy dressing adds texture and a burst of flavor to your meal.
4. Edamame: Steamed edamame with a sprinkle of sea salt makes for a simple, protein-packed side.
5. Jasmine Rice: A small serving of fluffy jasmine rice can turn these rolls into a more filling meal

Check out more spring rolls side dishes here.

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Recipe Card

Shrimp and Avocado Spring Rolls with Thai Peanut Sauce

Rose

This Shrimp and Avocado Spring Rolls recipe is a quick, fresh, and flavorful dish, ideal for a light meal or appetizer. Ready in minutes!

5 from 1 vote

Print Recipe Pin Recipe

Course Main Course, Side Dish, Snack

Cuisine American, Asian

Servings 6 people

Ingredients

  

1x2x3x

Spring Rolls

• 12-15 large Cooked Shrimp sliced
• 1 cup Avocado sliced
• 8-10 sheets Rice paper wrappers
• 1 piece Cucumber julienned
• 5 large Lettuce leaves
• 1 cup cabbages green and/or red cabbage, sliced thinly
• handful Fresh herbs mint and cilantro or basil leaves
• 1 cup Vermicelli noodles
• Fried rolled wonton wrappers optional

Peanut Sauce

• 3 tablespoon Hoisin Sauce
• 2 tablespoon Creamy Peanut Butter
• 1 tablespoon Lime Juice
• ¼ cup Any Milk coconut milk or any milk
• 1 teaspoon White Sugar
• 2 Garlic Cloves minced
• 1 teaspoon cornstarch added with 2 tablespoon water to make a slurry
• Chili Garlic Sauce optional, to taste

Instructions

 

Spring Rolls

• Prep Your Ingredients: Slice avocado, julienne cucumber, and cook the vermicelli noodles (if using).
• Soak Rice Paper: Dip a spring roll wrapper in large bowl or mixing bowl with lukewarm water for a few seconds until it softens. Lay it flat on a clean surface like a cutting board.
• Layer the Fillings: Place lettuce, herbs, a few slices of avocado, cucumber, and shrimp onto the rice paper.
• Roll It Up: Fold the sides over the filling, then give it a tight roll from bottom to top like a burrito. Repeat with the remaining spring roll wrappers.
• Serve and Enjoy: Serve with your favorite dipping sauce and watch these rolls disappear!

Peanut Sauce

• Sauté Garlic: Heat a bit of oil in a pan over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.
• Mix Ingredients: In a mixing bowl, combine ½ cup peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon sugar, ¼ cup milk, and the juice of 1 lime.
• Cook the Sauce: Pour the mixture into the pan with the garlic. Stir and cook until the sauce thickens. If it's too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.
• Serve: Let the sauce cool slightly, then serve it as a dipping sauce for spring rolls. Enjoy!

Keyword avocado spring rolls, shrimp spring rolls, summer rolls, vietnamese spring rolls

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