Shrimp and Avocado Spring Rolls with Spicy Peanut Dipping Sauce

Shrimp and Avocado Spring Rolls

I don’t know about where you live but here in Maryland it has been hot and humid every day this week. Just looking at my stove makes me feel nauseous. This calls for a quick, easy, and light meal. Spring rolls are by far one of my favorite things to order on pretty much any menu that has them. Maybe it’s obvious, but even the idea of stuffing vegetables into some kind of wrapping makes me happy. Finger foods that require little to no effort or skill to make? Sign me up! All you have to do is cut your vegetables in whatever way you feel is best and assemble. I’m partial to julienne cut veggies in spring rolls but I think a thin spiral cut would probably work pretty well. If you leave out meat and noodles, you don’t even have to cook.

Shrimp and Avocado Egg Rolls

You could easily buy pre-cooked shrimp to make this process go even faster but I tend to keep tons of raw shrimp in my freezer so I don’t feel the need. I think these would be great with crab meat as well. The best thing about spring rolls is that you can add whatever you want. No meat? Fine. All vegetables? Great. No noodles? Still good. You can make these as budget friendly as you want by keeping it simple with whatever is in season. If you wanted to make it really quick, you can find most of these vegetables already pre-cut at a grocery store salad bar.

The dipping sauce I make does contain peanuts so if you’re allergic, I think I’ve already said enough. I use gochujang in my dipping sauce but feel free to use whatever hot sauce you have on hand. I think it’s pretty versatile and would work well with something more mild like sriracha. I do not know how well this would work with PB2 (powdered peanut butter) but I’d like to think that it would be fine even if you don’t rehydrate it first. Don’t quote me, I actually have no idea.

Shrimp and Avocado Spring Rolls
I’d say the only part that kind of sucks is the actual wrapping but all I did was watch a youtube video on how to properly wrap them. It’s obviously not my strong point but whatever. I wanted to add a picture of how I store them for the next day because I realized while I was typing that it might be a little difficult to explain. I use a rectangle glass Pyrex container lined with parchment paper. I make “peaks” in the parchment paper to separate each roll so they don’t stick together too much when I go to eat them next day. Hey, midnight is technically a whole new day. Unfortunately I didn’t have any leftover so I didn’t need to store them so you’ll have to use your imagination.

Spicy Peanut Dipping Sauce

Print Recipe
Shrimp and Avocado Spring Rolls with Spicy Peanut Dipping Sauce BigOven - Save recipe or add to grocery list Yum
Shrimp and Avocado Spring Rolls with Spicy Peanut Dipping Sauce
Cuisine Asian
Servings
Rolls
Ingredients
Cuisine Asian
Servings
Rolls
Ingredients
Shrimp and Avocado Spring Rolls with Spicy Peanut Dipping Sauce
Instructions
  1. Soak wrapper in warm water for 7-10 seconds (or per instructions on the package).
  2. Remove wrapper from water and place on a flat surface. A good rule of thumb is to wet the surface before you put the wrapper on it.
  3. Assemble and roll the spring rolls but try not to over fill them.
  4. Whisk together peanut butter, gochujang, soy sauce, and garlic. Add water until you reach desired consistency.
Share this Recipe

Leave a Reply