Shrimp and Avocado Spring Rolls
Showing you how to make Shrimp and Avocado Spring Rolls! These are a restaurant favorite that are super easy to make at home!
Ingredients
- 12 shrimp peeled, deveined, tails removed
- 1-2 avocados 2 avocado slices per roll
- 18 cucumber matchsticks about 1/2 a large cucumber sliced into 4 inch long strips, seeds removed
- 1/4 cup cilantro leaves
- 1/4 cup carrot matchsticks thinly sliced carrots, can usually find these already prepared in produce section
- 1 cup rice noodles cooked, rinsed
- 6 rice paper discs
Spicy Dipping Sauce
- 3 tbsp low sodium soy sauce
- 1 tsp sriracha
Instructions
- Boil the prepared and cleaned shrimp until pink and cooked through. Rinse and set aside to cool.
- Boil the rice noodles according to the package, about 3 minutes. Rinse and set aside.
- Prepare the avocado, cilantro, carrots and cucumber. Have these set aside and ready to go.
- Fill a bowl large enough to fit a rice paper with warm water. Have a clean surface ready. Dip the rice paper into the warm water and move around with your fingers until it has softened. Place onto a smooth, clean surface. Have water bowl near in case you need it to keep rice papers hydrated.
- Begin filling the rice paper by placing three shrimp in a line down the center of the rice paper. Then add avocado slices, then rice noodles. Next add carrots and cucumber then cilantro leaves.
- Wrap the ends of the rice paper around the filling like a burrito. Complete rolling up, dipping your fingers into the water bowl if the rice paper begins to get sticky or dry out.
- Serve with sriracha and soy dipping sauce or another other dipping sauce of choice.
Video
Nutrition
Calories: 375kcalCarbohydrates: 67gProtein: 12gFat: 7gSaturated Fat: 1gCholesterol: 32mgSodium: 298mgPotassium: 1441mgFiber: 10gSugar: 13gVitamin A: 1633IUVitamin C: 33mgCalcium: 165mgIron: 3mg
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