Shrimp, Avocado, and Rice Noodle Spring Rolls

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“I came across this recipe on Pinterest, but it is originally from a blog called Cookin' Canuck. Her pictures looked so amazing, I knew I'd be making them many times, and so I am posting them here for safe keeping.”
15 spring rolls

Ingredients Nutrition

  • 4 ounces rice noodles
  • 14 lb large shrimp, peeled and deveined
  • 16 spring roll wrappers, approximately (depending on how full you fill them)
  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 red bell pepper, thinly sliced and cut in half
  • 8 large basil leaves, thinly sliced


  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.
  5. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired.
  6. Serve with soy sauce or a store-bought gyoza sauce.

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