These Shrimp and Avocado Spring Rolls are perfect for a warm summer day, no need for the oven and dinner is ready in no time!
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Lunch/Dinner
Cuisine: Asian
Keyword: avocado, shrimp, spring rolls
Servings: 6rolls
Calories: 99kcal
Author: Kaylee Pauley
Ingredients
6rice spring roll wrappers
24medium-large shrimpprecooked with tail off
3/4 - 1medium avocado
1cupapproximately shredded carrots
1cupcucumbercut into small matchsticks
1-2cupsfresh spinach leaves
2-3tbspsweet chili sauce
Instructions
Cut avocado in half, then cut into thin slices. Cut cucumber into matchstick pieces, approximately two inches long.
Soak one rice paper wrapper at a time into a bowl of warm water for about 20-30 seconds. When the paper wrapper begins to loosen up and become elastic-like, remove from water and set on a damp towel or clean plate.
Gently pat wrapper dry, then arrange vegetables in the center of wrapper. Start with the spinach leaves, then top with cucumber and carrots, followed by avocado slices, then top with shrimp {four per roll}.
Fold the left and right sides towards the middle, then fold the top flap over the vegetables, tuck everything in, and tightly roll it all up.The wrapper will be sticky and delicate, work carefully, it will get easier with each one.
Cut the rolls in half and place serve with sweet chili sauce.