California Avocado season has ended.

Shrimp, California Avocado & Rice Noodle Spring Rolls

Total time:

6 min

Prep time:


Cook time:

6 min

Nutritional Highlights (Per serving) See Full
100 Calories
2.5 g Fat
1 g Fiber
80 mg Sodium
17 g Carbs
Shrimp, California Avocado & Rice Noodle Spring Rolls


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. 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.


Serves: 16

4 oz. package rice noodles
1/4 lb. large shrimp, peeled and deveined
16 rice noodle spring roll wrappers
1 ripe, Fresh California Avocados, seeded, peeled and thinly sliced
1 red bell pepper, thinly sliced and cut in half
8 large basil leaves, thinly sliced

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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 one spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
  4. Lay one shrimp half, one slice of avocado, 1/4 cup of the noodles, two bell pepper half slices and a sprinkling of basil into the middle of the wrapper.
  5. Fold 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.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Dara Michalski

Nutrition information per serving

Calories 100
Total Fat 2.5 g (Sat 0 g, Trans 0 g, Poly 0 g, Mono 1.5 g)
Cholesterol 15 mg
Sodium 80 mg
Potassium 105 mg
Total Carbohydrates 17 g
Dietary Fiber 1 g
Total Sugar 0 g
Protein 4 g

Vitamin A 420 IU; Vitamin C 11 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 11 IU; Folate 17 mcg; Omega 3 Fatty Acid 0.02 g

% Daily Value*: Total Fat 4%; Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Dara Michalski, a Canadian (“Canuck”) living in the United States, is the recipe developer and photographer behind the healthy recipe and running site, Cookin’ Canuck. Dara has been sharing her easy, innovative and healthy recipes with her readers since April 2009. More recently, she started writing about her adventures with running, including her first marathon. Starting in September 2011, Dara’s cooking and view on health went through a transformation, leading to a 30-pound weight loss and a new dedication to moderation in eating and exercise. She believes that healthy eating doesn’t need to equal boring food!

Dara is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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