mango, avocado & shrimp spring rolls

You know what’s a bummer? When you plan a recipe post all week and then pretty much the exact same dish, done by someone else, gets featured on Freshly Pressed. And that person clearly has a way better camera and lighting. And better culinary skills. And a prettier blog.

But that’s life, and I’m sharing my mango, avocado and shrimp spring roll recipe with you regardless of the fact that its hot older sister is soaking up the spotlight of Freshly Pressed.

I absolutely love spring rolls and eat them for at least one meal a week. For a long time now, I’ve wanted to start making them myself instead of getting them from restaurants or Trader Joe’s, and I finally did just that. They’re so easy to make and healthy that you really can’t go wrong with this recipe.


  • Cooked shrimp (1/2 lb will make about 6)
  • Mango
  • Cilantro
  • Cucumber
  • Carrot
  • Avocado
  • Romaine lettuce
  • Rice paper

I also made my own dipping sauces to go along with the spring rolls. I saw a bottle of “spring roll sauce” in the grocery store, but whenever possible, I like to make things from scratch. There’s a certain comfort in knowing exactly what is in everything you’re eating.

I decided to make two different sauces—a peanut sauce and a traditional sweet and spicy spring roll sauce. I did some recipe perusing online, got a general idea of ingredients and portions and then just sort of made the rest up as I went along (which is scary, given my limited culinary ability). Every recipe I found called for sugar, but I excluded it with no ill consequences. My sweet and spicy sauce turned out not-so-sweet and oh-so-spicy, but I LOVE spicy, hot everything so I was thoroughly pleased.


  • 3 tbsp chopped onion
  • 2 cloves garlic, chopped finely
  • ¾ tsp dried red pepper flakes
  • 1 tsp vegetable oil
  • 3 tbsp water
  • 2 tbsp chunky peanut butter
  • 1 tbsp hoisin sauce
  • 1 tsp red curry paste
  • ½ tsp sesame oil


  • Juice from 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp water
  • 1 tbsp red curry paste
  • 2 tbsp grated ginger
  • 2 garlic cloves, chopped finely


  1. The sauces are easy—just mix up all the ingredients in a bowl. If you have a plethora of beer tasting glasses lying around like I do, you can serve the sauces nicely in them. Or, you could be a normal person and use a bowl.
  2. Slice up your fruit and veggies into thin strands. For the carrots, use a peeler to remove and discard the outer skin, then continue to use the peeler to create thin strips that are perfect for the spring rolls.
  3. Fill a pan with hot water and dip the rice paper into it for about 15 seconds or until soft and pliable. Remove from the water and place flat on a plate.
  4. Fill rice paper with desired amount of lettuce, cilantro, mango, cucumber, carrot, avocado and shrimp.
  5. To roll, fold over a long edge, then fold in the sides and roll tightly to the end.

Traditionally, rice noodles are used in spring roll recipes, but I totally forgot to add them. At first I was mad at myself, but these turned out wonderfully without the noodles. These are a perfect light, healthy meal and absolutely delicious. I enjoyed both sauces, but I think the not-so-sweet sweet & spicy sauce was the winner for me. While the peanut sauce was delicious, it was a little heavy.



  1. These mango, avocado and shrimp spring rolls are lovely and your sauces sound absolutely delicious. I think they look really stunning and your photographs could grace Freshly Pressed any day! Thanks for sharing the great recipe

  2. How long do these last for you? I would love to make a bunch of them ahead of time for work, but I don’t want to waste ingredients… they look amazing!

    • I’ve never tried to save them, but my one concern would be the avocado turning brown (which would happen over night). The rice paper might also start to get soggy after a couple days. But they are delicious so don’t let that stop you from making them! 🙂

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