RECIPES

Avocado Shrimp Summer Roll

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Ingredients

Serves: 8
  spring roll wrappers
24    small shrimp (approx. 12 ounces), peeled and deveined
Tbsp.  sriracha hot sauce
tsp.  canola oil
  Pinch of salt and pepper
oz.  bean thread noodles
Tbsp.  toasted sesame oil
  red lettuce leaves
oz.  carrot, peeled, fine julienne
oz.  daikon, peeled, fine julienne
oz.  English cucumber, peeled, halved, seeded, sliced ¼" thick
  Fresh California Avocado,* peeled, seeded, sliced into 24 slices
Tbsp.  cilantro, finely chopped
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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  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.

 Assemble:

  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.

Robin Covey

Recipe courtesy of Robin Covey, Novo Restaurant & Lounge, San Luis Obispo, CA

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