Fresh Avocado & Shrimp Spring Rolls

For the last 2 years, my mom and I have been making this fresh spring roll recipe for July 4th celebrations. It’s a refreshing twist on the usual fried classic, and I’m here today to share with you the recipe! One thing I love about these rolls is the fresh herbs that go along with it; this particular recipe combines mint and cilantro, a wonderful pairing if you ask me!


July 4th dinner of CHAMPIONS


The recipe comes straight from Canadian Living’s website which my mom found last year. We’ve been following the recipe almost to a tee and it turns out perfectly each time! The only addition we made is the shrimp because it’s an extra kick of protein and a nice shell fish flavor that perfectly pairs with the creamy avocado.

So, if you’re looking for a fun and fresh summertime recipe, this one’s for you!

Canadian Living’s Fresh Avocado & Shrimp Spring Rolls

Makes 25 servings


5 oz. vermicelli noodles

50 small shrimps or 25 medium-sized shrimps butterflied

2 carrots, shredded

1-1/2 cups julienne cucumbers

1/2 cup lightly packed fresh mint, chopped

1/2 cup lightly packed fresh cilantro leaves, chopped

1/4 cup seasoned rice vinegar

4 tsp. fish sauce

2 large avocados

25 rice wrappers, 8 1/2 inches/21 cm round **Check your local food store’s international aisle or find these at the Japanese food market if you live near one!

Store bought sweet chilli sauce

Store bought peanut sauce


1. In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes.

2. Drain and chill under cold water; drain and return to bowl.

3. Using scissors, cut the noodles into thirds.

4. Add carrots, cucumber, mint, cilantro, vinegar and fish sauce; toss to combine.

5. Peel and pit avocados, cut into 1/2-inch thick slices.

6. Fill a pie plate with hot water (the plate should be larger than the rice wrappers).

7. Dip each rice paper wrapper in water until pliable, 5 to 10 seconds; pat dry on towlel.

8. Onto center of each wrapper, lay two slices of avocado, and two shrimp (or two pieces of butterflied shrimp) , followed by a scant 1/4 cup of noodle mixture.

9. Fold the bottom up over the pile, then the sides of the wrapper over the filling; roll into a cylinder.

10. Place on a damp towel-lined baking sheet; cover with damp towel to prevent from drying out. (If you make-ahead, this recipe will refrigerate for up to 6 hours).

11. Serve with dipping sauce and enjoy!

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