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Shrimp and Avocado Spring Rolls

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 mins
Total Time20 mins
Course: Lunch/Dinner
Servings: 6 rolls
Calories: 99kcal
Author: Kaylee Pauley


  • 6 rice spring roll wrappers
  • 24 medium-large shrimp precooked with tail off
  • 3/4 - 1 medium avocado
  • 1 cup approximately shredded carrots
  • 1 cup cucumber cut into small matchsticks
  • 1-2 cups fresh spinach leaves
  • 2-3 tbsp sweet chili sauce


  • 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.


Nutrition info does not include sweet chili sauce


Serving: 1g | Calories: 99kcal | Carbohydrates: 11.5g | Protein: 6.2g | Fat: 3.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2.3g | Cholesterol: 27.5mg | Sodium: 152mg | Fiber: 2g | Sugar: 1.3g