May 8
2013

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe

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Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Last weekend I made like Billy Idol and let out a rebel yell. Or maybe it was more of a caveman grunt. I become a little overwrought with excitement when the grilling season hits. Last year, I posted How to: Grill Like a Girl…My Best Tips to help any wannabe grillers tackle their fear of lighting the propane or flipping a burger. As Memorial Day draws nearer in the U.S. (the unofficial start of summer), it’s time to uncover those barbecues, wield those tongs and get down to some serious searing and basting.

Of course, a good backyard barbecue is not just about what’s cooking on the grill. It’s also about snacking on appetizers while chatting with friends and tending the barbecue. As I mentioned in my Kicked-Up Avocado Margarita post, I am excited to be acting as an ambassador for the California Avocado Commission, along with my fellow avocado-loving blogging friends, Kristen of Dine and Dish, Shawn of I Wash…You Dry and Rachel of Southern Fairytale. This month, we’re giving you all sorts of fantastic snack and appetizer ideas to help kick off the summertime grilling season.

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Avocados are the things that appetizer dreams are made of. Whether you’re talking guacamole, nachos or something a little more surprising like Chilled California Avocado Soup with Coconut Milk, the creamy fruit (yep, it’s a fruit…I promise) and its distinctive flavor can elevate almost any dish to a new level.

By the way, if you love avocados as much as I clearly do, be sure to enter the giveaway on the Poached Eggs over Avocado & Smoked Salmon Post for a chance to win a copy of Gaby‘s fantastic book, Absolutely Avocados.

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Whenever I’m making spring rolls, my boys pull out their happy dance. And then they are by my side in a flash, asking if they can help to fill and roll. One of them is responsible for soaking the spring roll wrappers until they’re soft, while the other fills the wrappers. In this case, the filling is rice noodles, shrimp, avocado (of course!), red bell pepper and basil. A few rolls in, they switch jobs, working away until we have a platter full of pretty rolls that are ready to be dipped into soy sauce spiked with chili-garlic sauce, or Trader Ming’s Gyoza Sauce (from Trader Joe’s). Love that stuff.

Serve the rolls whole, especially if you’re serving them as an entree for lunch or dinner, or cut them in half for perfect bite-sized appetizers. And did I mention that one full roll has only 70 calories and 1.9g of fat. Guilt free, I’d say!

The recipe:

Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.

Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Lay 1 shrimp half, 1 slice of avocado, 1/4 cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients.

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe | cookincanuck.com #recipe #avocado

Serve with soy sauce or a store-bought gyoza sauce.

Other light avocado recipes:

Avocado Recipes | cookincanuck.com
Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
Cookin’ Canuck’s Chilled California Avocado Soup with Coconut Milk
Dine & Dish’s Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
I Wash, You Dry’s Guacamole Linguine
Southern Fairytale’s Spicy Pulled Pork Baked Taquitos with Cool Avocado Cream Dipping Sauce

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe

Prep Time: 24 minutes

Cook Time: 6 minutes

Total Time: 30 minutes

Yield: Approximately 15 whole wraps

Serving Size: 1 whole wrap

Calories per serving: 70.2 cal

Fat per serving: Total Fat 1.9g / Saturated Fat 0.3g

Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 4 oz. rice noodles
  • 1/4 lb. large shrimp, peeled and deveined
  • 16 (approximately) spring roll wrappers
  • 1 California avocado, peeled, pitted & thinly sliced
  • 1 red bell pepper, thinly sliced and cut in half
  • 8 large basil leaves, thinly sliced

Instructions

  1. Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.
  2. Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.
  3. Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
  4. Lay 1 shrimp half, 1 slice of avocado, 1/4 cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper. F
  5. old in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired. Serve with soy sauce or a store-bought gyoza sauce.

Notes

Calories 70.2 / Total Fat 1.9g / Saturated Fat 0.3g / Cholesterol 11.5mg / Sodium 29.5mg / Total Carbohydrates 11.0g / Fiber 1.1g / Sugar 0g / Protein 2.5g / WW (Old Points) 1 / WW (Points+) 2

Disclosure: This recipe was created as part of my partnership and ambassadorship with the California Avocado Commission (CAC). All opinions expressed are my own. For more fantastic ways to use California Avocados, be sure to head to the CAC website, and follow them on Facebook and Twitter.

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{ 28 comments… read them below or add one }

1 Liz @ The Lemon Bowl May 8, 2013 at 5:47 am

You’re going to chuckle- I have a fresh rolls post scheduled for later in the month! Wish I had avocados in mine though!! BTW I also slice my shrimp the same way!! It’s the best for rolling. :)

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2 Tieghan May 8, 2013 at 6:17 am

So yummy!! Love how fresh everything is. Healthy, delicious and perfect for summer!

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3 Trish @infinebalance May 8, 2013 at 6:44 am

This is a great idea for a quick dinner. And yes! My kids would love to get involved with the wrapping. Thanks!

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4 RavieNomNoms May 8, 2013 at 7:58 am

WOW! These look so delicious! I will have to try these with Patrick, I am sure we would love them!

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5 Lisa E. May 8, 2013 at 8:25 am

These sound amazing. I can’t wait to make them.

But, am I reading correctly – cook for 60-90 minutes??

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6 Dara (Cookin' Canuck) May 8, 2013 at 12:30 pm

Ack – no! That would certainly produce some rubbery shrimp. :) It was supposed to read 60-90 seconds…fixed now. Thank you for catching that!

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7 Sommer @ ASpicyPerspective May 8, 2013 at 8:36 am

What a light, delicious spring rolls recipe!

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8 Jenna May 8, 2013 at 8:47 am

I adore spring rolls!! These look so good

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9 Brenda @ a farmgirl's dabbles May 8, 2013 at 8:58 am

I ♥ spring rolls. And with shrimp and avocados? I am so taking this plate and running away with them, all to myself, yum!

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10 Paula - bell'alimento May 8, 2013 at 9:17 am

I need spring rolls in my life ehem belly.

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11 Laura @ Gluten Free Pantry May 8, 2013 at 9:25 am

These look delightful and my whole family can eat them-love it!

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12 Laura (Tutti Dolci) May 8, 2013 at 9:58 am

I love spring rolls, these look so delicious!

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13 Carla @ Carlas Confections May 8, 2013 at 11:42 am

My tummy is grumbling now. I really want these!!!

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14 Georgia @ The Comfort of Cooking May 8, 2013 at 3:42 pm

Wow, these look incredibly delicious (and surprisingly easy)! Thanks for sharing, Dara!

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15 Liz May 8, 2013 at 4:29 pm

Sounds excellent. Thank you.

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16 Amanda May 8, 2013 at 4:31 pm

These look SOOOOOO good!! With me trying to eat Paleo as much as possible, your site has been such a great resource!

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17 FoodJunkie May 8, 2013 at 5:02 pm

These sound great and so easy to modify for variety, BBQ pork, bean sprouts (although there is some evidence they shouldn’t be eaten raw), a sprig of cilantro and on and on. I expect the Vietnamese Nuoc Cham dipping sauce would be a great choice for these as well. I have been thinking about making these for a while and am off to get the supplies.

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18 Jeanette May 8, 2013 at 5:23 pm

Love how your boys help make these gorgeous and healthy spring rolls – we love avocados too!

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19 kirsten@FarmFreshFeasts May 8, 2013 at 5:43 pm

Dara,
I love how I can repurpose leftovers into a new dish when I whip out the spring roll wrappers. These look so fresh and pretty, and I bet they taste so great with the creamy avocado–that really makes it for me and I rarely include it in my spring rolls because I’m too busy stuffing CSA farm share vegetables into them!

Thanks!

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20 Crystal @ Simply Playful Fare May 8, 2013 at 5:46 pm

I’ve been wanting to try making spring rolls like this, and you certainly had me at avocado. Basil sounds like a lovely addition. These look awesome!

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21 Kayla Wood May 8, 2013 at 6:32 pm

I’ve been wanting to try some spring rolls like this for a while. I’ll have to give these a go!

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22 Shawn @ I Wash You Dry May 8, 2013 at 10:30 pm

These look fantastic! So light and fresh, I would be doing a happy dance too! I can’t wait to try these bad boys out. :)

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23 Ali | Gimme Some Oven May 8, 2013 at 10:36 pm

Ooooh – spring rolls are my favorite! Such a great idea to add the avocados!

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24 kelley May 9, 2013 at 7:19 am

Gorgeous and healthy- a winning combination any time!

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25 shelly (cookies and cups) May 9, 2013 at 1:32 pm

This is my kinda food. Pinning!

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26 jamie @ green beans & grapefruit May 10, 2013 at 12:52 am

I love summer rolls and I love avocado so you have just won my heart.

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27 Nutmeg Nanny May 13, 2013 at 1:13 pm

These spring rolls look amazing! I love how fresh they look :)

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28 Sheldon September 22, 2013 at 4:24 pm

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