Shrimp, California Avocado & Rice Noodle Spring Rolls

1. Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.
2. Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.
3. Fill a shallow baking dish with hot water. Working with one spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
4. Lay one shrimp half, one slice of avocado, 1/4 cup of the noodles, two bell pepper half slices and a sprinkling of basil into the middle of the wrapper.
5. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired. Serve with soy sauce or a store-bought gyoza sauce.

Copyright © 2013, Dara Michalski