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Serving plate with spring rolls.
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Shrimp Spring Rolls Recipe

Bursting with juicy shrimp, creamy avocado, and crisp fresh vegetables, these spring rolls are an easy and healthy dish to serve at home or take on the go!
Course Appetizer, Main Course
Cuisine Vietnamese
Keyword Shrimp Spring Rolls, Shrimp Spring Rolls Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 306kcal
Author Natalya Drozhzhin

Ingredients

  • 24 round rice paper sheets
  • 1 English cucumber
  • 2 avocados
  • 1 cup carrots shredded
  • 2 cups purple cabbage shredded
  • 1 lb cooked shrimp deveined and peeled
US Units - Metric

Instructions

  • Slice the cucumber and avocados into long, thin strips.
    Sliced veggies for spring rolls.
  • Soak a single rice paper in a shallow dish filled with warm water for 10-20 seconds. Lay it on a clean surface.
    Rice paper getting dipped into water.
  • Place an equal portion of all the veggies and shrimp on the bottom half of the rice paper. Fold over both sides and roll it up. Repeat the process until you use up the filling.
    Spring rolls filling on top of the rice paper.
  • Assemble the spring rolls in a single layer on a plate, making sure none of them are touching. Enjoy!
    Spring rolls on a plate cut open with herbs.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 668mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3144IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 3mg