Rice Paper Rolls with Shrimps and Avocado

Vietnamese spring rolls, summer rolls, rice paper rolls…whatever you want to call these is up to you. What’s way more important is how they taste,  and I really think this is one of my favorite foods for summer. These rolls are light, full of colour, healthy and can be made with a variety of vegetables.

I had the most delicious spring rolls ever in a cute little restaurant in Cape Town, where they added some chopped avocado to the filling. While that’s certainly not the traditional (Vietnamese) way, I thought that it was pretty genius.

The soft avocado contrast perfectly with the crunchier vegetables and sticky rice paper and also adds a creamy accent to the rolls. While you can experiment with all the vegetables you like, I truly recommend adding some avocado.


summer spring rolls - rice paper rolls with shrimp and avocado     summer spring rolls - rice paper rolls with shrimp and avocado


In this version I used a mixture of sweet carrot and zucchini, avocado and shrimps. You could substitute the shrimp for chicken, add some rice vermicelli or use vegetables only. Some mint or basil leaves (or cilantro, but I can’t stand it myself. It’s probably a genetic thing, really!) works great too.


summer spring rolls - rice paper rolls with shrimp and avocado






I like to serve these rolls with an easy sauce, made by mixing sweet chili sauce, fish sauce and lime juice. It’s the perfect combination of sweet, spicy, salt and sour.






Just make sure to cover these rolls with a wet (clean) kitchen towel, because they easily dry out. They make a great appetizer, light main dish, summer lunch or party food. You could also let everyone prepare their own rolls at the table. It’s all  up to you.


summer spring rolls rice paper


Rice Paper Rolls with Shrimps and Avocado

Prep Time: 20 minutes

Total Time: 20 minutes


Rice Paper Rolls with Shrimps and Avocado


12 spring roll sheets
24-36 (depending on their size) peeled and cooked shrimps
1 carrot, peeled and sliced into thin strips
1 small zucchini, sliced into thin strips
2 small avocados, flesh chopped
For the sauce:
4 tablespoons sweet chili sauce
4 teaspoons fish sauce
about 2 teaspoons lime juice


  1. Put a layer of lukewarm water in a bowl or pan (I often use a wide pan). Dunk a spring roll sheet in water for about 15 seconds, or until it’s soft and flexible. Remove and carefully transfer to a clean kitchen towel.
  2. Place a small portion of the filling (shrimps, vegetables and chopped avocado) on top.
  3. Lift the edge of the spring roll nearest to you and fold it over the filling. Fold in both sides and then roll the spring roll up tightly.
  4. Transfer to a plate and cover with a damp kitchen towel. Repeat with other spring rolls.
  5. Prepare the mixing sauce by mixing all the ingredients together. Serve with the rolls.

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