Spring rolls are one of my go-to spring (duh) or summertime meals when I’m looking for something fairly quick and simple but more exciting than a sandwich or random pasta creation. You can take pretty much whatever you might have put on that sandwich and just go ahead and put it inside a spring roll instead. I’ve made many different flavor combos, but this version with mango, avocado, and shrimp became an instant favorite. It is so light, fresh and satisfying. The killer dipping sauce doesn’t hurt either, though they are perfectly good sans sauce as well.

I have a general rule that whatever I am making, no matter how simple or involved it may be, if they kids express an interest in helping with meal prep I make sure they are included.  I was making these one afternoon while Caroline was napping and Andrew asked if he could help.  For a moment I almost broke my own rule – I wasn’t sure whether he would be able to handle the rice paper wraps without breaking or tearing them.  In the end, I think he actually ended up being better than me at getting just the right texture for wrapping and rolling.  He also loved placing all the fillings inside in just the right order, and then helping me as I rolled them up.  And of course, he was very helpful at eating them all up.

  • Yield about 16 spring rolls


For the rolls:

  • ½ lb. medium-size raw shrimp, peeled and deveined
  • 2 tsp. coconut oil
  • Salt and pepper
  • Spring roll rice paper wraps
  • Lettuce leaves
  • 1 ripe mango, cut into thin slices
  • 1-2 avocados, pitted and thinly sliced
  • Kosher salt

For the sauce: 

  • ¼ cup low sodium soy sauce
  • 1 tbsp. peanut or olive oil
  • ½ tsp. red pepper flakes
  • 2 tbsp. thinly sliced scallion
  • 1 tbsp. minced fresh cilantro


  • 01

    Score each of the shrimp two or three times on the inner curve to release their shape allow them to be more straight.  (This makes for easier wrapping.) Heat a medium skillet over medium-high heat. Add the coconut oil and heat until melted and warm. Add the shrimp to the pan in a single layer. Season with salt and pepper.  Turn after about 1 minute, cooking the other side about 30-60 seconds more.  Transfer to a bowl or plate and let cool.

  • 02

    Make sure all of your filling ingredients are sliced and ready to go before you start assembling the rolls. Have a wide shallow bowl of warm water ready. Dip a spring roll wrapper in the water and let soak 30-60 seconds, just until it is completely pliable but not so moist that it falls apart or tears. Allow excess water to drip off, then carefully transfer to a work surface. Lay a piece of lettuce near one side of the wrapper.  Layer with the sliced mango, cooked shrimp, and avocado. Sprinkle lightly with kosher salt.  Immediately begin to tightly roll up the edge nearest the filling, fold in both sides, and continue to roll up tightly (burrito or wrap style, basically.)  Repeat with remaining ingredients. (I keep my rolls between layers of damp towels to keep them fresh and slightly moist without being sticky.)

  • 03

    In a small bowl, combine the soy sauce, peanut oil, red pepper flakes, scallion and cilantro. Whisk well to blend. Serve with the assembled spring rolls.