8 spring roll wrappers

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24 small shrimp (approx. 12 ounces), peeled and deveined

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1 Tbsp. sriracha hot sauce

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1 tsp. canola oil

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Pinch of salt and pepper

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3 oz. bean thread noodles

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1 Tbsp. toasted sesame oil

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8 red lettuce leaves

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2 oz. carrot, peeled, fine julienne

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2 oz. daikon, peeled, fine julienne

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4 oz. English cucumber, peeled, halved, seeded, sliced ¼" thick

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1 Fresh California Avocado,* peeled, seeded, sliced into 24 slices

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2 Tbsp. cilantro, finely chopped

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2 Tbsp. mint, finely chopped

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As needed Roasted, unsalted peanuts, chopped, as needed as an accompaniment

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As needed Chili sauce and/or sweet soy dipping sauce as an accompaniment

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.