Shrimp & Avocado Spring Rolls

Use this method to create your favorite roll. Add shredded cabbage and carrots and experiment with different dipping sauces.
Recipe courtesy of Chef Linda Duggan



  • 12 medium shrimp, peeled and deveined with tails removed
  • Salt and pepper
  • 1 teaspoon olive oil
  • 1 avocado – peeled, pitted and cut into small slices
  • 2 tablespoons fresh cilantro - roughly chopped
  • 2 cups Olivia’s Organics whole romaine leaves – chopped fine
  • 4 rice paper wrappers

Dipping sauce

  • 1/2 cup peanut butter
  • 1/4 cup water
  • 2 tablespoons hoisin sauce
  • 1 lime squeezed
  • 2 tablespoons soy sauce
  • 2 teaspoons red chili paste
  • 1/2 teaspoon toasted sesame oil 

    Whisk all ingredients together in a bowl, cover and refrigerate until ready to use. Sauce can be made a day ahead and will last a week in the refrigerator.


  • Season the shrimp with salt and pepper. Heat the olive oil in a sauté pan and add the shrimp, cooking 1.5 to 2 minutes per side. Set aside to cool.
  • Prepare and assemble the remaining ingredients to create the rolls.
  • Fill a large shallow dish with warm water. Making one roll at a time, submerge a rice paper in the water for 20-30 seconds, until pliable but not too soft. Working quickly, place the paper on a flat surface, and layer the shrimp, avocado, cilantro and lettuce in the middle of the wrapper. Roll the wrapper up over the filling, continue to roll up and tuck in the sides as you go. The rice paper should be a little sticky and will seal itself. The roll should be tight but not so much that it rips. Transfer to a serving plate and repeat the process for the other rolls.

    Rolls can be made a few hours in advance – cover with a damp towel or paper towel and refrigerate. To serve, cut the rolls in half and serve with dipping sauce.

Categories: Appetizer, Romaine