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When I was vegan, I absolutely loved eating spring rolls and veganizing my favorite Vietnamese dishes. I would make the spring rolls packed with veggies, and even though I am no longer vegan, I still crave raw veggies sometimes. Raw fruit and vegetables are harder on the digestive system but they are okay in moderation.
The avocado and peanut sauce help to make the rolls satisfying and add a little heat! Don't worry, you can adjust this to however hot you want it to be. And if you are allergic to peanuts, you can swap the peanut butter for creamy cashew butter. You will probably have leftover ingredients which you can freeze and later make my Miso Beef Spring Roll Soup with.
I especially love these rolls in the late spring and summertime where fresh veggies are abundant.
📖 Recipe
Avocado Shrimp Spring Rolls with Spicy Peanut Sauce
Equipment
- Dish/bowl with a half inch of water in the bottom (I use a pie dish or mixing bowl)
Ingredients
Spring Roll Ingredients
- 1 lb wild caught shrimp cooked, peeled, and deveined
- 8 oz thin rice noodles cooked
- 12-15 small spring roll wrappers
- 2-3 avocados sliced thinly
- ½ head purple cabbage sliced thinly
- 2 cups butter lettuce chopped
- 1 carrot julienned
- 1 cucumber julienned
- small bunch mint
- small bunch cilantro
Spicy Peanut Sauce
- 4 tablespoon creamy peanut butter natural, unsweetened
- 2 tablespoon coconut aminos
- 2 teaspoon siracha (to taste) (or siracha alternative)
- 2 teaspoon sesame oil
- water to adjust consistency to your liking
Instructions
- Lay out all of your spring roll ingredients separately, in front of you, to make assembly easy. Also, make sure you have your bowl/dish of water ready
- Dip your first spring roll wrapper into the water for just a couple seconds.
- Lay the wrapper out onto a clean surface and begin to fill with your ingredients (see notes). Make sure to place the ingredients into the bottom third of the wrapper.
- Once you have filled the wrapper with your ingredients, roll up the bottom third (see notes).
- Next, fold in the sides about a centimeter or two and roll up the rest of the roll.
- Repeat these instructions for each roll.
- Mix together all of your ingredients for the spicy peanut sauce in a small dish. Add in a small amount of siracha at first, and then adjust the amount of heat to your liking. Add water, if needed, to adjust the consistency.
- Dip your rolls into the sauce and enjoy!
Notes
- If you dip the spring roll wrapper in water for too long, it will rip easier.
- When filling the wrapper, use an extremely small amount of ingredients. For example, Use two pieces of carrot, one or two pieces of shrimp, a small pinch of lettuce, etc. If you overfill the wrapper, it will rip easier when you go to roll it.
- Note the difference between rolling and folding. Rolling involves rotating the wrapper in a circular motion, whereas folding means to fold the wrapper over flat (like if you were to fold a bed sheet).
- You may have leftover filling ingredients from this recipe. What I do is freeze them and save them to make my Miso Beef Spring Roll Soup
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