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
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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.)

  • step 3: HideShow Images

    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.