Spring Rolls are a great way to make something healthy and delicious. These shrimp avocado spring rolls have tons of tasty, colorful ingredients that are perfect for serving as appetizers to your friends. If you’ve never made spring rolls before, don’t worry. You don’t even need to cook them if you don’t want to. I used shrimp because I had some leftover after my Prawn Pad Thai, but tofu works here as well.
All the colorful fruit and veggies that go into the spring roll is the most important part. The shrimp is just a meaty protein, but you could totally make these shrimp avocado spring rolls without the shrimp. Or you could add tofu if you still wanted a protein.
The fruit and vegetables should all be julienne or shaved, so they are easier to lay down and roll later on. I used carrot, cucumber, bean sprouts, green onion, and mango . You can leave some stuff out (or add new stuff) if you choose.
For the shrimps, I ran them through with a skewer. Normally in Vietman, shrimp in the spring rolls is boiled or steamed, however I decided to butter poach them. The skewer is there to keep them from curling. After all, that will just make rolling the spring rolls more difficult.
As these shrimp avocado spring rolls should be served cold, you can do the shrimp first and then set them aside. Just put the skewers on a pan medium low with a good pat of butter. Let the shrimp cook in the butter, remove and set aside, and then remove from the skewer before assembly.
Rice paper does not need to be cooked. Instead you just soak it in cold water for about a minute and it will soften naturally. Be warned though, once it is soft it can be a bit delicate to work with.
I take all the julienne vegetables and fruits, except the spring onion and avocado, and put them in a bowl. Then goes in a mixture of Phu Quoc Fish Sauce, Dark Soy Sauce, Oyster Sauce, Lemon Juice, Chili Flakes, and a bit of White Wine Vinegar. You can use rice wine vinegar, I just didn’t have any on hand. I just let this marinate for a few minutes while the shrimps are cooling and I am assembling my work station.
To make the spring rolls I lay down a sheet of rice paper. Then I lay down the avocado and spring onion. I put the marinated mixture in the middle, and then top with two shrimps/prawns. Then just fold it like a burrito; bottom over, sides in, then roll it upwards tightly (but not too tight that you break the rice paper). As you can see in the pictures I probably could have gotten it tighter, but it didn’t fall out so I didn’t feel like risking a rip.
The leftover liquid from the marinated stuff now becomes a dipping sauce. You can just strain out any bits and pieces that have been left over and move the liquid to a dipping bowl. If you want it spicy you can add hot sauce or chili oil.
Shrimp Avocado Spring Rolls
- Shallow Dish
- 6 sheets Rice Paper
- 12 large Shrimp prawns, peeled and deveined
- 1 Avocado thinly sliced
- 1 small Carrot julienne
- 3 Spring Onions cut in half, then sliced lengthwise
- 15 grams Bean Sprouts
- 1 small Cucumber julienne
- 1/2 Mango julienne
- 2 tbsp Fish Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Vinegar I used white wine vinegar, but rice wine is better
- 1 tbsp Oyster Sauce
- 1 tbsp Lemon Juice freshly Squeezed
- 2 tsp Garlic Powder
- 1 tsp Red Chili Flakes
- 2 tbsp Butter optional
- Put the cucumber, mango, carrot, and bean sprouts in a bowl. Add in the fish sauce, dark soy sauce, vinegar, garlic powder, chili flakes, oyster sauce, and mix. Set aside.
- Skewer the shrimps and place in a pan on medium low heat. Add the butter and poach them for a couple minutes. You can leave out the butter if you want and just saute them directly on the heat. Or boil them if you prefer. Remove and set aside.
- In a shallow dish add some water and the rice paper. Let soak for a minute.
- Lay down a sheet of rice paper. Lay down avocado and spring onion. Then spread over some of the marinating mixture. Top with two shrimp. Roll like a burrito; bottom up, sides in, the roll upwards. Try to make it tight, but be careful not to tear the rice paper.
- Strain the marinade into a dipping bowl to be used as a dipping sauce. Serve
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