Looking for something light, fresh, and packed with flavor for those hot afternoons? These shrimp and avocado summer rolls with sweet chili dipping sauce are a simple answer to summertime cravings. Think crisp veggies, juicy shrimp, creamy avocado—all wrapped in delicate rice paper and dipped in a bold, sweet-heat sauce. This article breaks down every step: prepping, assembling, and serving. We’ll also tackle the best sides, variations with avocado, and dipping sauce secrets. If you love colorful, no-cook recipes that look fancy but are incredibly easy, you’re in for a treat.
Why Shrimp and Avocado Make the Perfect Summer Roll Combo
Shrimp and Avocado in Harmony
Shrimp and avocado are an ideal pairing for summer rolls because of their natural contrast. Shrimp offers lean protein with a slightly sweet, briny bite. Avocado brings richness and a buttery texture that cools the palate. Together, they deliver satisfying flavor without weighing you down, making these shrimp and avocado summer rolls a go-to for hot weather meals.
These rolls also celebrate the ease of quick cooking. The shrimp cooks in minutes with a touch of sriracha and oil, adding just enough heat. And avocado needs no prep beyond slicing. When rolled with crisp cucumber, daikon, carrots, and herbs, they become a refreshing meal full of texture and brightness.
The keyword here is balance—these summer rolls hit creamy, crunchy, spicy, and cool in every bite. Plus, they’re naturally gluten-free and customizable for dietary needs.
A No-Fuss Meal That Feels Fancy
Despite their vibrant look and layered ingredients, shrimp and avocado summer rolls are surprisingly easy to assemble. Most ingredients are raw or require minimal cooking, and the rice wrappers soften in under a minute. No oven or fancy tools needed.
This makes them perfect for last-minute dinners, picnic prep, or impressing guests without stress. They’re also a hit with kids—soft, handheld, and dip-friendly. And let’s be honest: that sweet chili dipping sauce turns any meal into a crave-worthy experience.
Next, we’ll explore how to customize these rolls with variations that work year-round—even when avocados or shrimp aren’t in season.
Shrimp and Avocado Summer Rolls with Sweet Chili Dipping Sauce
Ingredients
- 8 spring roll wrappers
- 24 small shrimp approx. 12 ounces, peeled and deveined
- 1 Tbsp. sriracha hot sauce
- 1 tsp. canola oil
- Pinch of salt and pepper
- 3 oz. bean thread noodles
- 1 Tbsp. toasted sesame oil
- 8 red lettuce leaves
- 2 oz. carrot peeled, fine julienne
- 2 oz. daikon peeled, fine julienne
- 4 oz. English cucumber peeled, halved, seeded, sliced ¼” thick
- 1 Fresh California Avocado * peeled, seeded, sliced into 24 slices
- 2 Tbsp. cilantro finely chopped
- 2 Tbsp. mint finely chopped
- As needed Roasted unsalted peanuts, chopped, as needed as an accompaniment
- As needed Chili sauce and/or sweet soy dipping sauce as an accompaniment
Instructions
- Heat canola oil in a pan over medium-high heat. Add the sriracha, shrimp, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.
- Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
- Assemble:
- Dip a spring roll wrapper into warm water. Once soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about ¼ cup of the noodles, then 3 shrimp, then 6-8 carrot strips, 6-8 daikon strips, 6-8 cucumber slices, then 3 avocado slices. Top with a pinch of chopped cilantro and mint.
- Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. ** Repeat with remaining wrappers and filling ingredients.
- Cut spring rolls in half and serve with optional accompaniments.
Building the Perfect Roll – Flavor, Texture, and Technique
Choosing the Freshest Ingredients for Your Summer Rolls
The magic of shrimp and avocado summer rolls with sweet chili dipping sauce lies in their ingredients. Because most components are served raw, freshness matters. Start with shrimp—small or medium-sized are perfect, especially when sautéed quickly with a touch of sriracha for heat and depth. Avocados should be ripe but firm so they hold their shape during rolling.
For crunch, julienne your carrots, daikon, and cucumber into uniform matchsticks. Red lettuce adds color and structure, while bean thread noodles bring chewiness and help bind everything together. Fresh herbs like mint and cilantro bring brightness and fragrance, giving the rolls that unmistakable Vietnamese flavor profile.
This isn’t the time to skip quality—each bite layers color, flavor, and texture. The better your produce and shrimp, the better the final roll.
How to Roll Like a Pro Without Breaking a Sweat
Rolling can feel intimidating, but it’s easier than it looks. Use a shallow dish of warm water to soften one rice wrapper at a time. Once pliable (about 10–15 seconds), lay it flat on a clean surface.
Layer in order: lettuce first for a stable base, then noodles, shrimp, veggies, avocado, and herbs. This setup keeps your shrimp visible through the wrapper, while the noodles help hold everything in place. Fold the sides in, then roll from the bottom up—just like a burrito. If your wrapper feels sticky or tears, add less filling or soften it a second longer next time.
As you go, keep completed rolls under a damp towel to prevent drying. When ready to serve, slice them in half with a sharp knife for that satisfying cross-section.
Next, we’ll talk sauces—because the right dipping sauce takes these from “yum” to unforgettable.
The Sweet Chili Dipping Sauce – Your Flavor Powerhouse
What Makes Sweet Chili Sauce the Ideal Match
While the rolls themselves are fresh and mild, it’s the dipping sauce that delivers bold personality. Sweet chili dipping sauce adds contrast: a mix of tangy vinegar, sugar, red chilies, and garlic that clings beautifully to each roll. It complements the buttery avocado and shrimp’s subtle heat without overpowering the herbs and vegetables.
Store-bought versions are convenient, but if you want to take it up a notch, a quick homemade batch only needs vinegar, sugar, garlic, water, cornstarch, and red pepper flakes. Adjust the spice to your liking—it’s incredibly versatile.
What makes this sauce stand out? Its sticky, shiny texture and balanced flavors. It’s sweet, just spicy enough, and slightly sour—an essential for Vietnamese-style summer rolls. It doubles as a drizzle over noodle bowls or grilled meats, so don’t hesitate to make extra.
And yes, you can also pair the rolls with other sauces like hoisin-peanut or nuoc cham, the classic Vietnamese fish sauce blend. But if you’re introducing summer rolls to someone new, sweet chili is usually the crowd-pleaser.
Serving, Plating, and Add-Ons That Make a Difference
Once your shrimp and avocado summer rolls are assembled, presentation elevates the experience. A clean, white plate or wooden board makes the colors pop. Cut rolls at a sharp angle and arrange in pairs. Garnish with crushed peanuts or extra herbs for texture and visual interest.
Offer small dipping bowls of sweet chili sauce on the side. You can even provide a trio—sweet chili, peanut-hoisin, and nuoc cham—for variety.
Optional: serve with chilled jasmine tea, coconut water, or light sparkling wine to enhance the summery feel. These small touches turn a light meal into something memorable.
Customizing, Storing, and Making It a Go-To Summer Favorite
Easy Variations and Ingredient Swaps
What makes shrimp and avocado summer rolls with sweet chili dipping sauce so appealing is their flexibility. Don’t eat shrimp? Swap in grilled tofu, shredded chicken, or even smoked salmon. No avocado on hand? Cream cheese, mango, or thin slices of cooked egg can add that creamy element.
Herbs can be adjusted based on preference—try Thai basil or parsley in place of mint. If daikon isn’t available, use extra cucumber or add thinly sliced bell pepper for sweetness. The only must? Keeping a balance of soft and crunchy textures.
You can also turn these into bowls: skip the wrappers and layer ingredients in a bowl, drizzle with sweet chili sauce, and top with chopped peanuts. It’s all the same flavor—just faster.
Planning for a crowd? Set up a DIY summer roll bar. Lay out prepped ingredients, softened wrappers, and sauces. It’s hands-on, healthy, and fun for both kids and adults.
How to Store, Prep Ahead, and Keep Them Fresh
Summer rolls are best fresh, but they can be prepped in stages. Cook shrimp and noodles, wash and slice veggies, and store each part in separate airtight containers. When ready to roll, everything’s ready to go.
If making ahead, wrap each roll tightly in plastic wrap or parchment and store in an airtight container. Place a damp paper towel on top to prevent drying. They’ll keep for about 24 hours in the fridge, though the rice paper may stiffen slightly.
Avoid freezing—rice wrappers don’t thaw well. Instead, focus on batch prepping the fillings for a quick lunch or dinner throughout the week.
These shrimp and avocado summer rolls aren’t just a recipe—they’re a foundation for seasonal creativity and a kitchen habit you’ll want to return to all summer long.
Shrimp and Avocado Summer Rolls with Sweet Chili Dipping Sauce
What to serve with shrimp summer rolls?
Shrimp summer rolls pair well with light, crisp sides. Think cold sesame noodle salad, miso soup, or a tangy cucumber slaw. For a heartier option, try sticky rice or edamame with sea salt. And don’t forget an extra dipping sauce trio—sweet chili, hoisin-peanut, and nuoc cham—for variety.
Can you put avocado in summer rolls?
Absolutely. Avocado adds a creamy richness that balances the crunch of vegetables and the slight heat from the shrimp or sauce. Slice it thin so it rolls easily and holds its shape. It’s a great addition if you want more texture and depth without much prep.
What are the three Vietnamese dipping sauces?
The three most common are:
- Nuoc Cham – a savory-sweet fish sauce blend with lime, sugar, garlic, and chili
- Peanut-Hoisin Sauce – thick and nutty, made with peanut butter, hoisin, and sometimes coconut milk
- Sweet Chili Sauce – a tangy, sticky sauce with garlic, sugar, vinegar, and red pepper flakes
Each has its own personality, and they all pair well with summer rolls.
How to make shrimp salad rolls?
Shrimp salad rolls, often another name for summer rolls, are made by layering cooked shrimp, rice noodles, lettuce, herbs, and vegetables inside a softened rice paper wrapper. Once rolled tightly, they’re served with a dipping sauce. To simplify, you can use pre-cooked shrimp and ready-to-eat slaw mix.
Conclusion
Shrimp and avocado summer rolls aren’t just a recipe—they’re a warm-weather ritual. Light yet satisfying, customizable yet foolproof, they bring together everything that makes summer eating great: bold flavors, fresh ingredients, and hands-on fun. With crisp vegetables, creamy avocado, and spicy shrimp wrapped in tender rice paper, each bite is a perfect balance of texture and taste.
Serve them as a showstopping appetizer or a full meal with your favorite dipping sauces. Whether you’re rolling for a party, prepping for lunch, or making dinner with the kids, these summer rolls are a reliable, flavorful favorite you’ll keep coming back to.
