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.

Recipe FAQ

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Recipe Card

Shrimp and Avocado Spring Rolls with Thai Peanut Sauce

Rose Sioson

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

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Assembly 20 minutes mins

Total Time 45 minutes mins

Course Main Course, Side Dish, Snack

Cuisine American, Asian

Servings 6 people

Calories 489 kcal

Ingredients

  

1x2x3x

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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Nutrition

Calories: 489kcalCarbohydrates: 50.2gProtein: 50.7gFat: 9.9gSaturated Fat: 1.9gCholesterol: 396mgSodium: 910mgPotassium: 657mgFiber: 3.7gSugar: 13.9gIron: 10mg

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