Avacado Shrimp Spring Roll
Source of Recipe
Eddie & Peggy
Recipe Introduction
Great appetizer or a light meal when added to other dishes
List of Ingredients
8 spring roll wrappers
24 small shrimp (approx. 12 ounces), peeled and deveined
1 Tbsp. sriracha hot sauce
1 tsp. canola oil
As needed Pinch of salt and pepper
3 oz. bean thread noodles
1 Tbsp. toasted sesame oil
8 red lettuce leaves, chopped
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
Recipe
1.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.
2.Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
1.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.
2.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.
3.Cut spring rolls in half and serve with optional accompaniments.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
**If not serving immediately, wrap each spring roll in saran wrap to keep from drying out.
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