California Spring Rolls

Prep 30 min


Cook 0 min


Ready in 30 min

All the flavors of a sushi roll are assembled easily in rice wrappers.


  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls
  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water


  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef's Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.

  2. Moisten both sides of one rice wrapper with water using Chef's Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.


  • 24  servings of 1/2 spring roll

Nutrients per serving:

Calories 100, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 6 g, Protein 4 g, Sodium 160 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 starch, 1/2 low-fat meat, 1/2 fat (1/2 carb)

Cook's Tips:

Rice wrappers are often called rice paper. They can be found in the Asian section of most major grocery stores. Brushing the rice wrappers with water will make them soft and easy to roll. Be sure to soften them just prior to filling and rolling them as they can become delicate and easily torn if they absorb too much moisture.

Make-Ahead: This recipe can be prepared up to 6 hours in advance. Cover uncut rolls with damp paper towels and plastic wrap. Refrigerate rolls and sauce until ready to serve.

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