25-Minute Shrimp Avocado Summer Rolls with Dreamy Peanut Sauce

Picture this: a balmy summer evening, friends gathered on the patio, and a platter of these Shrimp and Avocado Summer Rolls with Peanut Sauce disappearing in minutes. That was my sister’s engagement party last July—these fresh, no-cook rolls stole the show! They’re my go-to for hot days when turning on the stove feels like a crime. The crisp veggies, creamy avocado, and plump shrimp wrapped in delicate rice paper are pure magic, especially with that tangy-spicy peanut sauce. Best part? They come together in 20 minutes flat, and you can customize them with whatever’s in your fridge. Trust me, one bite and you’ll be hooked.

Why You’ll Love These Shrimp and Avocado Summer Rolls

• No cooking required—just assemble and enjoy
• Packed with fresh flavors: crunchy veggies, herbs, and creamy avocado
• Light but satisfying, perfect for hot weather
• Totally customizable—swap in tofu, mango, or whatever you crave
• That peanut sauce (enough said)

Ingredients for Shrimp and Avocado Summer Rolls with Peanut Sauce

Gathering these fresh ingredients is half the fun! Here’s what you’ll need to make these vibrant summer rolls:

For the Rolls:

• 8 rice paper wrappers (the 22cm/8.5″ size works best)
• 16 medium cooked shrimp, peeled, deveined, and sliced in half lengthwise
• 1 ripe avocado, sliced thin (about 1/4″ thick)
• 1 cup shredded butter lettuce or romaine
• 1/2 English cucumber, julienned into matchsticks
• 1 large carrot, peeled and julienned
• 1/4 cup each fresh mint and cilantro leaves (trust me, the herbs make it!)

For the Peanut Sauce:

• 1/2 cup creamy peanut butter (I like Skippy Natural)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp each lime juice and honey
• 1 garlic clove, finely minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 2-4 tbsp warm water to thin the sauce
• 1/4 cup chopped roasted peanuts for garnish

How to Make Shrimp and Avocado Summer Rolls with Peanut Sauce

Don’t let those delicate rice papers intimidate you—rolling these beauties is easier than you think! Here’s my foolproof method:

1. Prep your station: Line up all your fillings within easy reach. Fill a pie plate or shallow bowl with warm water (about 100°F). Keep a clean, damp kitchen towel handy.
2. Soak the wrapper: Dip one rice paper in water for 5 seconds, then rotate to wet the other side. It’ll still feel stiff—that’s okay! Lay it flat on your damp towel and wait 20 seconds until it becomes pliable like soft fabric.
3. Layer the goods: Arrange 4 shrimp halves (cut side up) in a line just below center. Top with avocado slices, then pile on lettuce, cucumber, carrot, and herbs. Leave about 1.5 inches uncovered on each side.
4. Roll it tight: Fold the sides inward like a burrito, then lift the edge closest to you over the filling. Use your fingers to tuck everything in snugly as you roll away from you. The wrapper will self-seal!
5. Repeat and rest: Finish all rolls, placing them seam-side down on a plate covered with that damp towel. Let them rest 5 minutes—this helps the wrapper set.

Preparing the Peanut Sauce

While the rolls rest, whisk together all sauce ingredients except water. Add water 1 tbsp at a time until it ribbons off your spoon. Taste and adjust—more lime for tang, honey for sweetness. Stores beautifully in the fridge for 3 days!

Pro tip: If a wrapper tears (happens to us all!), just patch it with another soaked wrapper piece—it’ll blend right in once rolled.

Tips for Perfect Shrimp and Avocado Summer Rolls

After rolling hundreds of these summer rolls (and yes, making plenty of messy ones along the way!), I’ve learned these tricks guarantee flawless results every time:

Master the soak: That moment when the rice paper transforms from stiff to pliable is magical—but don’t rush it! If your wrapper feels like wet cardboard, wait 10 more seconds. Too soft? You’ve soaked too long. Aim for that sweet spot where it drapes smoothly without tearing.

Less is more with fillings: Overstuffing leads to bursting rolls. Keep fillings to about 1/3 cup per roll, layered neatly in the center. When in doubt, err on the side of too little—you can always adjust as you roll.

The tuck-and-roll technique: Pretend you’re swaddling a baby! Firmly tuck the filling as you roll to prevent gaps. If a wrapper tears (we’ve all been there), quickly patch with another soaked piece—it’ll disappear once rolled.

Keep ’em happy: Store finished rolls under a damp towel until serving—rice paper dries out fast. For the prettiest presentation, slice rolls diagonally right before serving to show off those colorful layers!

Ingredient Substitutions and Variations

The beauty of these summer rolls? They’re a blank canvas for whatever you’re craving! Here are my favorite twists:

• Protein swaps: Try sliced grilled chicken, tofu, or even crab meat instead of shrimp
• Nut-free sauce: Almond or sunflower seed butter works great for peanut allergies
• Extra fillings: Thin rice noodles add heartiness, while mango or papaya bring sweet contrast
• Herb variations: Thai basil or lemongrass make fantastic alternatives to mint and cilantro
• Spice lovers: Add sliced jalapeños or sriracha to the peanut sauce for extra kick

My rule? Whatever makes your taste buds happy goes in these rolls!

Serving Suggestions for Shrimp and Avocado Summer Rolls

I love serving these summer rolls as part of a light, vibrant spread! Arrange them on a platter with a bowl of that dreamy peanut sauce in the center—it’s instant party food. For a complete meal, pair them with a cooling cucumber salad or chilled lemongrass soup. They’re also perfect in lunch boxes: just wrap each roll in damp parchment to keep them fresh. Want to impress guests? Slice rolls diagonally to show off those pretty layers and sprinkle with extra chopped peanuts. Serve immediately with extra herbs on the side for that fresh-from-the-market look!

Storing and Reheating Shrimp and Avocado Summer Rolls

Here’s the good news—these rolls are best eaten fresh, but if you must store them, here’s how: keep them under a damp paper towel in an airtight container for up to 4 hours (the avocado will oxidize after that). Never freeze them—rice paper turns rubbery! No reheating needed; they’re perfect chilled.

Frequently Asked Questions

Can I prepare shrimp and avocado summer rolls ahead of time?
Absolutely! Assemble them up to 4 hours before serving—just store under damp paper towels in an airtight container. The avocado might darken slightly, but a squeeze of lime juice helps prevent this. The peanut sauce can be made 3 days ahead!

How do I keep my summer rolls from sticking together?
This drove me nuts until I figured out the trick: don’t let the rolls touch! Arrange them in a single layer on a plate with parchment between each one. That damp towel I keep mentioning? Your new best friend—it maintains just the right moisture level.

Can I use different proteins in these rolls?
Please do! Thinly sliced grilled chicken, marinated tofu, or even imitation crab all work beautifully. Just keep pieces small and flat for easy rolling. My vegetarian friends love these with extra avocado and mango slices.

What if my rice paper tears while rolling?
Welcome to the club—happens to everyone! Simply dab a bit of water on another small piece of soaked wrapper and patch it over the tear. Once rolled, you’ll never notice. Remember: these are homemade, not perfect—that’s part of their charm!

Is there a substitute for peanut butter in the sauce?
Almond butter works great, or try tahini for a nut-free version (just add extra lime and honey). Sunflower seed butter gives a similar texture too. The sauce might look different, but it’ll still taste delicious!

Nutritional Information

Each of these vibrant Shrimp and Avocado Summer Rolls (with peanut sauce) packs about 150 calories—light yet satisfying! Of course, these are estimates since brands vary, but here’s the good stuff per roll: 8g protein, 2g fiber, and just 3g sugar. They’re naturally low in sodium (220mg) and deliver healthy fats from that creamy avocado and peanut butter. The best part? You’re getting a rainbow of nutrients from all those fresh veggies and herbs. Not bad for something that tastes this indulgent!

Final Thoughts

There you have it—my foolproof way to make Shrimp and Avocado Summer Rolls that’ll have everyone begging for the recipe! I can’t wait for you to experience that first crisp, refreshing bite dipped in peanut sauce. Tag me when you make them—I love seeing your kitchen creations! For more recipe ideas, check out our Pinterest.

Print