We ordered shrimp and avocado spring rolls at a restaurant, and my veggie-averse daughter devoured them. That's when I knew I had to recreate it at home.
These rolls come together fast: fresh shrimp, creamy avocado, and crisp vegetables wrapped in rice paper, dipped in a homemade Thai peanut sauce. No fryer, no fuss, just fresh ingredients and a sauce worth the extra few minutes. If my daughter loved it, yours probably will too.
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Why You'll Love This Recipe
- Quick and easy: Ready in about 30 minutes, no cooking beyond the shrimp and sauce.
- Fresh and flavorful: Shrimp, avocado, and crisp veggies in every bite.
- Kid-approved: My veggie-averse daughter couldn't get enough.
- Light: A good option for lunch or a snack without feeling heavy.
- Flexible: Works as an appetizer, a light meal, or a side, depending on what you need.
Ingredients
Spring Rolls
- Shrimp: Fresh or frozen both work. Swap in chicken or tofu if you're not into seafood.
- Avocado: Choose one that's ripe for the creamiest texture. Mango works as a sweeter substitute.
- Rice paper wrappers: These hold everything together. Look for them in the Asian aisle of your grocery store or at an Asian market.
- Cucumber: Adds crunch. Carrots or bell peppers, cut into thin strips, work too. Greens: Butter lettuce for something soft, romaine for more crunch. Green or red cabbage works as an addition.
- Fresh herbs (mint and cilantro): Adds a burst of freshness. Basil works as a substitute.
- Vermicelli noodles (optional): Adds bulk. Skip for a lighter version.
- Fried wonton wrappers (optional): For extra crunch.
Thai Peanut Sauce
- Hoisin sauce: The sweet-savory base. Soy sauce mixed with a little honey works as a substitute.
- Creamy peanut butter: Smooth or crunchy, your call.
- Lime juice: Adds tang. Lemon juice or rice vinegar both work too.
- Milk: Coconut milk for a tropical flavor, or soy or whole milk for something milder.
- Sugar: Sweetens the sauce. Palm sugar or brown sugar are good alternatives.
- Garlic cloves: Adds real depth. Garlic powder works in a pinch.
- Cornstarch: Thickens the sauce if needed. Skip it for a thinner consistency.
- Chili garlic sauce: For heat. Sriracha or crushed red pepper flakes both work.
See recipe card for quantities.
How to Make Shrimp and Avocado Spring Rolls
- Prep the fillings. Slice the avocado, julienne the cucumber, and cook the vermicelli noodles if using.
- Soften the wrapper. Dip one rice paper wrapper in lukewarm water for a few seconds until just softened. Lay flat on a clean surface.
- Layer the fillings. Add lettuce, herbs, avocado, and cucumber in the center. Place shrimp near the bottom edge.
- Roll it up. Fold in the sides, then roll tightly from bottom to top. Repeat with remaining wrappers.
- Serve. Serve with the peanut sauce.
How to Make Peanut Sauce
- Sauté the garlic. Heat oil in a pan over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.
- Mix the sauce base. Whisk together the peanut butter, hoisin sauce, sugar, milk, and lime juice in a bowl.
- Cook it down. Pour into the pan with the garlic. Cook, stirring, until thickened. If too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.
- Cool and serve. Let cool slightly before serving.
Variations
- Mango and Chicken Spring Rolls: Swap the shrimp for grilled chicken and add sweet mango slices for a tropical version.
- Spicy Sriracha Shrimp Rolls: Toss the shrimp in a bit of Sriracha or chili sauce before rolling for extra heat.
- Creamy Crab Rolls: Swap shrimp for imitation or real crab meat, and add a dollop of cream cheese for richness.
- Pineapple and Shrimp Rolls: Add pineapple chunks for a sweet, tangy contrast to the shrimp and avocado.
Storage
- Refrigerate: Wrap each roll tightly in plastic wrap, or place in an airtight container. Keeps in the fridge for up to 2 days.
- Prevent drying: Lay a damp paper towel over the rolls before sealing the container so the rice paper doesn't dry out.
- Don't freeze: These don't hold up well frozen, the rice paper turns chewy and the vegetables lose their crunch.
- Best fresh: For the best texture, eat these the same day you make them.
What To Serve With This
- Peanut Dipping Sauce: A creamy, nutty sauce that complements the fresh rolls.
- Thai Chicken Satay: Another peanut sauce favorite, good for rounding out a Thai-inspired spread.
- Miso Soup: Light and savory, pairs well with the freshness of the rolls.
- Asian Slaw: A crunchy, tangy side that adds texture to the meal.
- Edamame: Steamed with a sprinkle of sea salt, a simple protein-packed side.
- Jasmine Rice: A small serving turns the rolls into a more filling meal.
Check out more spring rolls side dishes.
Rose's Tips
- Don't over-soak the rice paper. Pull it from the water while it still feels slightly firm, it keeps softening once it's out, and over-soaking is the most common reason wrappers tear.
- Don't overfill. A smaller amount of filling makes the roll easier to close tightly and keeps it from tearing as you roll.
- Keep your work surface slightly damp. This stops the rice paper from sticking as you work.
- Place the shrimp near the edge, visible side down. It shows through the wrapper once rolled, which makes for a nicer-looking roll.
Recipe FAQ
Can I make these rolls ahead of time?
Yes, but it's best to enjoy them fresh. If making ahead, store them in the fridge wrapped tightly in plastic wrap for up to 2 days.
Can I use other proteins instead of shrimp?
Absolutely! Grilled chicken, tofu, or crab meat are great substitutes if you want to switch things up.
What if I can’t find rice paper wrappers?
You can use large lettuce leaves or collard greens as a low-carb alternative.
How do I keep the rice paper from sticking?
Work on a slightly damp surface, and keep a damp towel nearby to cover the rolls as you make them.
Can I skip the noodles?
Yes, skipping the noodles makes the rolls lighter and gluten-free, perfect for a low-carb option.
Why does my rice paper keep tearing?
Usually it's over-soaked. Pull it from the water while it's still slightly firm, it'll keep softening once it's out. Overfilling the wrapper can also cause tears, so keep your fillings modest.
More Appetizer Ideas
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Shrimp and Avocado Spring Rolls with Thai Peanut Sauce
Fresh shrimp, creamy avocado, and crisp vegetables wrapped in softened rice paper, served with a homemade Thai peanut sauce. No cooking required beyond the shrimp and the sauce itself. Ready in about 30 minutes, and easy to customize with whatever's in the fridge.
Ingredients
Spring Rolls
- 12-15 large Cooked Shrimp sliced
- 1 whole 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 cooked
- Fried rolled wonton wrappers optional
Peanut Sauce
- 3 tablespoon Hoisin Sauce
- 2 tablespoon Creamy Peanut Butter
- 1 tablespoon Lime Juice
- ¼ cup whole 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!
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