Shrimp and Avocado Fresh Spring Rolls
Ingredients
- For the Spring Rolls
- 12–16 medium shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 ripe avocado, thinly sliced
- 1 cup shredded lettuce or napa cabbage
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1 cup cooked rice vermicelli noodles (optional)
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves (optional)
- Salt, to taste
- Pepper, to taste
- For the Dipping Sauce (Peanut Sauce)
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 clove garlic, minced
- Warm water to thin
Instructions
- Cook the shrimp in boiling salted water for 2–3 minutes until pink and firm. Drain, cool, and slice each shrimp in half lengthwise.
- Prep all filling ingredients: slice avocado, shred lettuce, and julienne vegetables.
- Fill a shallow dish with warm water. Dip rice paper in the water for 5 seconds until soft.
- Place softened rice paper on a flat surface. Layer vegetables, herbs, shrimp, avocado, and noodles (if using).
- Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining rolls.
- Whisk all peanut sauce ingredients in a bowl until smooth.