Healthy Shrimp Avocado Rolls Recipe

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Avocado Shrimp Roll

These Asian wrappers are rolled tightly, packing lots of freshness on the inside from herbs, fruit, and vegetables.

Avocado Shrimp Roll Recipe


➧1 oz dried rice noodles
➧1 Tbsp peanut sauce
➧4 12-inch Vietnamese salad roll wrappers
➧3 oz cooked and peeled shrimp, without tails, cut in half lengthwise
➧1 medium avocado (halved, cut into 12 slices)
➧1 medium mango, julienned into 12 pieces
➧1 cup red leaf lettuce
➧¹/₄ cup tightly packed, fresh Thai basil (torn)
➧¹/₄ cup tightly packed, fresh mint (torn)
➧1, 2.5 oz packaged radish sprouts


Bring a small pot of water to a boil over high heat. Place the rice noodles in a small, heat-resistant bowl. Pour in boiling water to cover them. Let stand until softened, about 4 minutes. Transfer the noodles to a fine-mesh sieve. Drain well. Transfer to a small bowl. Stir in the peanut sauce. Set aside.

Fill a large container (big enough to fit the salad roll wrapper) with warm water. Working with 1 wrapper at a time, soak the wrapper in the water until just pliable but not limp, about 30 seconds. Transfer to a work surface. On the wrapper, layer as follows: the shrimp, avocado, mango, lettuce, basil, mint, and sprouts. Top with the rice noodles. Fold the bottom of the wrapper over the filling. Fold in the ends, rolling like a burrito into a tight cylinder.

Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.

To serve, cut the rolls into thirds using a wet knife. Transfer to a serving platter.

Recipe Tip: Wood surfaces are best when working with salad roll wrappers. They tend to stick to plastic cutting boards.

This recipe is brought to you by the American Heart Association's Healthy For Good™ movement. For more simple, quick and affordable recipes, visit

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