Shrimp, California Avocado & Rice Noodle Spring Rolls

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Total Time: 6 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 100
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g
Cholesterol 15mg
Sodium 80mg
Total Carbs 17g
Dietary Fiber 1g
Total Sugars 0g
Protein 4g
Potassium 105mg

Vitamin A 420 IU; Vitamin C 11 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 11 IU; Folate 17 mcg; Omega 3 Fatty Acid 0.02 g

% Daily Value*: Total Fat 4%; Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 4%


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whenever I’m making spring rolls, my boys pull out their happy dance. And then they are by my side in a flash, asking if they can help to fill and roll. Serve the rolls whole, especially if you’re serving them as an entree for lunch or dinner, or cut them in half for perfect bite-sized appetizers.

Start cooking

Serves: 16

4 oz. package rice noodles 1/4 lb. large shrimp, peeled and deveined 16 rice noodle spring roll wrappers 1 ripe, Fresh California Avocados, seeded, peeled and thinly sliced 1 red bell pepper, thinly sliced and cut in half 8 large basil leaves, thinly sliced
  1. Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.
  2. Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.
  3. Fill a shallow baking dish with hot water. Working with one spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
  4. Lay one shrimp half, one slice of avocado, 1/4 cup of the noodles, two bell pepper half slices and a sprinkling of basil into the middle of the wrapper.
  5. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired. Serve with soy sauce or a store-bought gyoza sauce.

Copyright © 2013, Dara Michalski

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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