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Shrimp and Avocado Fresh Spring Rolls

7 INGREDIENTS • 4 STEPS • 40MINS

Shrimp and Avocado Fresh Spring Rolls

Recipe

4.2

6 ratings
These Shrimp and Avocado Fresh Spring Rolls are perfect for a warm summer day, no need for the oven and dinner is ready in no time!
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These Shrimp and Avocado Fresh Spring Rolls are perfect for a warm summer day, no need for the oven and dinner is ready in no time!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

40MINS

Total Time

$3.66

Cost Per Serving

Ingredients

Servings
2
us / metric
Spring Roll Wrappers
6
Spring Roll Wrappers
Medium-Large Cooked Shrimp
24
Medium-Large Cooked Shrimp
Avocado
1
Medium Avocado, sliced
Carrot
1 cup
Carrot, shredded
Cucumber
1
Cucumber
cut into small matchsticks
Spinach Leaves
2 cups
Spinach Leaves
Sweet Chili Sauce
3 Tbsp
Sweet Chili Sauce

Nutrition Per Serving

VIEW ALL
Calories
549
Fat
13.4 g
Protein
28.8 g
Carbs
74.7 g
Love This Recipe?
Add to plan
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Shrimp and Avocado Fresh Spring Rolls
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Soak one of the Spring Roll Wrappers (6) at a time into a bowl of warm water for about 20 to 30 seconds. When the wrapper begins to loosen up and become elastic-like, remove from water and set on a damp towel or clean plate.
step 1 Soak one of the Spring Roll Wrappers (6) at a time into a bowl of warm water for about 20 to 30 seconds. When the wrapper begins to loosen up and become elastic-like, remove from water and set on a damp towel or clean plate.
step 2
Gently pat wrapper dry, then arrange vegetables in the center of each wrapper. Start with the Spinach Leaves (2 cups), then top with strips of Cucumber (1) and shreds of Carrot (1 cup), followed by Avocado (1), then topped with Medium-Large Cooked Shrimp (24), four per roll.
step 2 Gently pat wrapper dry, then arrange vegetables in the center of each wrapper. Start with the Spinach Leaves (2 cups), then top with strips of Cucumber (1) and shreds of Carrot (1 cup), followed by Avocado (1), then topped with Medium-Large Cooked Shrimp (24), four per roll.
step 3
Fold the left and right sides of the wrapper 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, so work carefully, and it will get easier with each one.
step 3 Fold the left and right sides of the wrapper 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, so work carefully, and it will get easier with each one.
step 4
Cut the rolls in half and serve with Sweet Chili Sauce (3 Tbsp).
step 4 Cut the rolls in half and serve with Sweet Chili Sauce (3 Tbsp).

Tags

Appetizers
Dairy-Free
Gluten-Free
Asian
Lunch
Snack
Healthy
Dinner
Shellfish
Side Dish
Summer
Vegetables
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