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Surely you've had spring rolls at your local Asian restaurant, but have you tried authentic Avocado, Mango and Shrimp Rolls?! These are a delicacy filled with flavorful and fresh ingredients, all wrapped up in rice paper!

These are so fun to customize depending on your tastes - you might even want to set up a little spring roll-rolling booth at your next party! Try all 4 variations below to figure out your favorite. Don't forget to whip up a delicious dipping sauce to go with it all, and get dipping!

Ingredients:

For the shrimp rolls:

• Rice paper
• Iceberg lettuce, julienned
• Bean sprouts
• Cucumber, julienned
• Mint
• Basil
• Vermicelli
• Shrimp
• Cilantro

For the mango rolls:

• Rice paper
• Iceberg lettuce, julienned
• Cilantro
• Bean sprouts
• Cucumber, julienned
• Mint
• Basil
• Red pepper, julienned
• Vermicelli
• Mango + more when rolling
• Sesame seeds

For the avocado rolls:

• Rice paper
• Vermicelli
• Red pepper, julienned + more when rolling
• Avocado + more when rolling
• Carrot, julienned
• Bean sprouts
• Cucumber, julienned
• Iceberg lettuce
• Basil
• Mint
• Sesame seeds

For the veggie rolls:

• Rice paper
• Iceberg lettuce, julienned
• Cilantro
• Red pepper, julienned
• Carrot, julienned
• Cucumber, julienned
• Bean sprouts
• Mint
• Basil
• Vermicelli, boiled and dried well
• Cilantro when rolling

For the dipping sauce:

• 1 cup hoisin sauce
• 3-4 tablespoons sugar
• teaspoon salt
• â…“ cup oil
• stalk lemongrass, chopped finely
• ½ cup milk
• tablespoon sriracha
• ¾ cup creamy peanut butter

Directions:

For the shrimp rolls:

1. Prepare your rice paper rolls by soaking them quickly in warm water to soften. Make sure all of your ingredients are well dried.
2. Prepare your vermicelli by boiling in water until soft, then microwave for 1 minute or let drain for 10 minutes to ensure they are completely dry.
3. Begin by laying out your softened rice paper roll on a surface. Add small amounts of iceberg lettuce, bean sprouts, cucumber on top of each other to the bottom corner.
4. Directly above the stack in the bottom corner, add some leaves of mint and basil, then add some shrimp with it.
5. Finish by adding some cilantro, then roll up tightly ensuring there are no holes for any of your ingredients to come out.
6. Serve with dipping sauce.

For the mango rolls:

1. Prepare your rice paper rolls by soaking them quickly in warm water to soften. Make sure all of your ingredients are well dried.
2. Prepare your vermicelli by boiling in water until soft, then microwave for 1 minute or let drain for 10 minutes to ensure they are completely dry.
3. Begin by laying out your softened rice paper roll on a surface. Add small amounts of iceberg lettuce, cilantro, bean sprouts, cucumber, mint, basil, vermicelli, mango. Add red pepper above the stack, then sprinkle sesame seeds on the rice paper.
4. Roll up tightly, then add some more mango as you roll, and ensure there are no holes for any of your ingredients to come out.
5. Serve with dipping sauce.

For the avocado rolls:

1. Prepare your rice paper rolls by soaking them quickly in warm water to soften. Make sure all of your ingredients are well dried.
2. Prepare your vermicelli by boiling in water until soft, then microwave for 1 minute or let drain for 10 minutes to ensure they are completely dry.
3. Begin by laying out your softened rice paper roll on a surface. Add small amounts of vermicelli, red pepper, avocado, carrot, bean sprouts, cucumber, iceberg lettuce, mint and basil, then some more avocado.
4. Roll up tightly ensuring there are no holes for any of your ingredients to come out.
5. Serve with dipping sauce.

For the veggie rolls:

1. Prepare your rice paper rolls by soaking them quickly in warm water to soften. Make sure all of your ingredients are well dried.
2. Prepare your vermicelli by boiling in water until soft, then microwave for 1 minute or let drain for 10 minutes to ensure they are completely dry.
3. Begin by laying out your softened rice paper roll on a surface. Add small amounts of iceberg lettuce, cilantro, red pepper, carrot, cucumber, bean sprouts, mint and basil, vermicelli.
4. Roll up tightly, adding some cilantro towards the end, ensuring there are no holes for any other ingredients to come out.

For the dipping sauce:

1. In a small saucepan, bring oil and lemongrass to a boil.
2. Add peanut butter and stir.
3. Add hoisin sauce, continuing to stir.
4. Add sriracha, salt and sugar, continuing to stir.
5. Add milk, continue stirring until well-combined, then remove from heat and transfer to a bowl.
6. Serve sauce garnished with crushed peanuts.