Avocado Shrimp Spring Rolls For Warm, Spring Days Ahead

1Photo: Courtesy of What's Gaby Cooking.
The moment we found out Gaby Dalkin — author of the addictive food site, What's Gaby Cooking — is just as obsessed with avocados as we are, we were hooked. Each week, she'll be sharing one of her mostly healthy, occasionally decadent, and always tasty recipes.
How on earth have I made it through 27 years of life and not made homemade spring rolls? Avocado shrimp spring rolls, to be exact. Something is off. Have you guys made spring rolls? I think I’ve always been intimated by these little rolls of goodness but I can’t for the life of me tell you why. They rock. Big time. And, guess what, with a little planning, they're super easy.
You can mix and match ingredients ,but for my first time around I decided to make pretty traditional spring rolls and stuff them with rice noodles, shredded carrots, scallions, mint, cilantro, avocado, shrimp, and some butter lettuce. They are light, refreshing, healthy and dangerously addictive. Plus they are fun to make. I roped my husband into helping me stuff them, but I had to take over when it came time to roll. His technique just wasn’t up to snuff.
2Photo: Courtesy of What's Gaby Cooking.
I take any kind of wrapping or rolling very seriously. As you know, I’m a burrito kinda gal, and it’s all about how you wrap that thing. Spring rolls are similar. It’s a partial wrap, fold and roll technique and it’s vital to basically every food that is eaten in wrap form.
You can check out my technique (it’s the same as my breakfast burritos) in video form. I was going to make a separate video for these spring rolls but my gel manicure got a little ugly and I didn’t want any hate mail about my nails. Side note, gel manicures are the best thing ever invented. For people who cook on a daily basis, regular manicures just never did the trick. But gels…. holy moly, these things are freaking champs. Although don’t push it more than three weeks like I do; it never ends well. But ,enough about the nails — who’s ready to make some avocado shrimp spring rolls! Let’s get this show on the road.
3Photo: Courtesy of What's Gaby Cooking.
Rice paper for rolling
1 cup of dry rice noodles, cooked according to the package directions
1 large carrot, thin julienne cuts
3 scallions, thinly sliced
fresh mint
fresh cilantro
2 avocados
1/2 pound fresh shrimp, cooked and sliced
Butter lettuce
For the sauce:
1/4 cup hoisin
2 tablespoons peanut butter
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 teaspoons chili garlic sauce
1/2 teaspoon sesame oil
4Photo: Courtesy of What's Gaby Cooking.
For The Avocado Shrimp Spring Rolls:
Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls. Once all of the spring rolls are assembled, serve immediately.
For the sauce:
Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.

More from Food & Drinks

While some people might be trying to get you to delete your Instagram food pics, there are many, many more tinkering around in their high-tech laboratories...
Growing up, your parents may have told you to be grateful for your food, because some people are starving. Now, your own meals can actually help other ...
Coffee lovers of the world, get ready. We have news that might make even a die-hard caffeine addict à la Lorelai Gilmore jump up and down in excitement. ...
These out of this world doughnuts are topped with a vanilla galaxy. Oh, and did we mention that they only have two ingredients
DIY cotton candy ice cream that doesn't require an ice cream maker? Winning
Whether you're brunching or, uh, dinnering, etiquette is of the utmost importance when dining out. And no, we don't mean keeping your elbows off the table...
Once in college, I had a friend Google "how to make a grilled cheese," and I remember being completely baffled that someone would need a step-by-step ...
(Paid Content) Scrambled eggs for breakfast? Yawn. Standard-issue pancakes? Predictable. To effectively get us out of bed in the a.m., we prefer a morning ...
Once the vegetable our moms would have to beg us to try ("just a bite!"), today, we can't get enough of cauliflower. It practically defines the word ...
Great drinks, a perfect soundtrack, the perfect lighting: all these things can make a party good. But what makes a get-together memorable? The food. Once ...
A few months back, Zoe Bain went boldly where neither of us had gone before: She completely barred herself from anything takeout (yes, even coffee) for two...
Every time we log into Amazon, it feels like everything — movies, tech gadgets, and random articles of clothing — is competing for our attention. But, ...
S'mores are a messy dessert favorite. But why not skip the sticky situation and enjoy yours in a cone
This may be news to you, but living in New York is kind of expensive. But, while it may always be the land of $17 cocktails and unmentionable rents, the ...