Avocado And Shrimp Spring Roll

These Asian wrappers are rolled tightly, packing lots of freshness on the inside from herbs, fruit, and vegetables.


Dried rice noodles 1 Ounce
Peanut sauce 1 Tablespoon
Wraps 4 (((12 inch, vetnamese salad roll)))
Cooked peeled and deveined shrimp 3 Ounce , halved
Avocado 1 Medium , slice (((12 pieces)))
Mango 1 Medium , julienned (((12 pieces)))
Red lettuce leaves 1 Cup (16 tbs)
Thai basil 1/4 Cup (4 tbs) , torn (((tightly packed)))
Fresh mint 1/4 Cup (4 tbs) , torn (((tightly packed)))
Radish sprouts 2 1/2 Ounce (((1 package)))



1.Bring a small pot of water to a boil over high heat.

2.Place the rice noodles in a small, heat-resistant bowl. Pour in boiling water to cover them. Let stand until softened, about 4 minutes. Transfer the noodles to a fine-mesh sieve. Drain well.

3.Transfer to a small bowl. Stir in the peanut sauce. Set aside.

4.Fill a large container (big enough to fit the salad roll wrapper) with warm water. Working with 1 wrapper at a time, soak the wrapper in the water until just pliable but not limp, about 30 seconds. Transfer to a work surface.

5.On the wrapper, layer as follows: the shrimp, avocado, mango, lettuce, basil, mint, and sprouts. Top with the rice noodles. Fold the bottom of the wrapper over the filling. Fold in the ends, rolling like a burrito into a tight cylinder.

6.Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.


7.To serve, cut the rolls into thirds using a wet knife. Transfer to a serving platter and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6