Description
Delicious, fresh, and easy-to-make shrimp and avocado spring rolls, perfect for appetizers or light meals.
Ingredients
Scale
- 8 rice paper wrappers
- 8 oz cooked shrimp, peeled and deveined
- 1 ripe avocado, sliced
- 1 cup mixed vegetables (such as carrots, cucumber, and bell peppers), julienned
- Fresh herbs (like mint or cilantro)
- 1/4 cup peanut butter (for dipping sauce)
- 2 tablespoons soy sauce or tamari (for dipping sauce)
- 1 tablespoon honey or maple syrup (for dipping sauce)
- 1 tablespoon lime juice (for dipping sauce)
- Water to thin out the sauce if needed
Instructions
- Prepare the dipping sauce by whisking together peanut butter, soy sauce, honey, and lime juice in a bowl. Add a splash of water to reach desired consistency.
- Fill a shallow dish with warm water and soak one rice paper wrapper for about 10 seconds until soft.
- Lay the wrapper flat on a clean surface, then place 2-3 shrimp, a slice of avocado, a handful of mixed veggies, and fresh herbs in the center.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom, like a burrito.
- Repeat the process with the remaining wrappers and filling.
- Serve the spring rolls alongside the peanut dipping sauce.
Notes
These spring rolls are best enjoyed fresh. Cover with a damp paper towel if preparing ahead to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 200
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg
Keywords: shrimp, avocado, spring rolls, appetizer, healthy, no-cook