Shrimp, Avocado, and Corn Fresh Rolls

I am normally pretty good at coming up with a recipe idea and executing it right away, but these shrimp and corn fresh rolls took some twists and turns before coming out the way you see them now. The first idea was an elote inspired roll, but it came out a little one dimensional and the corn and cheese mixture was hard to roll and fell out easily.

I was going to just add avocado, but then decided to swap to basil instead of cilantro. The avocado helped keep everything secure in the roll. Finally I added some nice big shrimp, and a little candied jalapeno, and the shrimp and corn fresh rolls really came together!

Taste of Summer – Refreshing veggies, cold shrimp, and a little kick!

Introducing the ultimate summer flavor combination: shrimp, avocado, jalapeno, and corn. These shrimp and corn fresh rolls are a delicious and refreshing way to celebrate the season’s abundance of ingredients. Whether you’re hosting a backyard BBQ or looking for a light and satisfying lunch, these rolls are sure to impress.

The succulent shrimp provides a satisfying bite, while the creamy avocado adds a luxurious texture. The jalapeno adds just the right amount of heat, and the sweet corn brings a hint of sweetness. These flavors work harmoniously together, creating a taste sensation that will leave you craving more.

After slicing the avocado, I added some lime juice to prevent browning, and a little salt.

Step by Step guide to making shrimp and corn fresh rolls

It takes a few tries to get used to making fresh rolls, but once you get the hang of it, it’s pretty easy! One thing to remember, is all brands of rice paper are different so once you find one you like and can get used to using, make sure to stick with it! If you want to make traditional rolls, you can learn more here.

Step 1 – Gather all the ingredients

Make sure you have everything ready before you start to roll! For this recipe, this includes slicing the avocado, picking the basil, softening the noodles, cooking and cutting the corn, and cooking the shrimp. You also need to prepare a wide water bath. Once everything is ready and at your fingertips you can move on to the next step.

Step 2 – Soften the rice paper

Like I said, all rice papers are different so keep this in mind. Generally though, you want to dip the paper for only a few seconds. It might still feel stiff but that is ok, it will continue to soften as you add the ingredients.

Step 3 – Add everything

I like to start with a solid base. In this recipe putting the basil first and then the avocado, you are creating a solid resting spot for the remainder of the ingredients.

Step 4 – Roll it up!

You want this to be as tight as you can possibly make it. Grab the bottom of the paper and wrap it over the ingredients, using it to squish everything together. Roll it half way, always pulling it tighter, then fold the sides over, and continue to roll the rest of the way.

Step 5 – Cut and Serve!

I like to lightly grease the knife with some cooking spray to help it cut more cleanly. Line them up on a plate, cut side up, and serve with the dipping sauce.

Dipping Sauces for Fresh Rolls

A more traditional sauce can be anything from nuoc cham to a hoisin or peanut based sauce. For these shrimp and corn fresh rolls, I simply combined mayo and cocktail sauce. My idea behind this was because the corn goes well with mayo and stuck with my original inspiration of elote rolls. The cocktail sauce obviously pairs with the shrimp, and the combo really brings everything together into an amazing and tasty roll!

Other Fresh Roll Filling Options

I love making fresh rolls and have made them a bunch on this website! Last year I made Shrimp Scampi Rolls, before that I made Kielbasa Rolls, and I even once made a Summer Roll Burger!

If you don’t know where to find rice paper near you, you can buy it online here.