Avocado Shrimp Spring Rolls Recipe

INGREDIENTS:

• Rice paper for rolling
• 1 cup of dry rice noodles, cooked according to the package directions
• 1 large carrot, thin julienne cuts
• 3 scallions, thinly sliced
• fresh mint
• fresh cilantro
• 2 avocados
• 1/2 pound fresh shrimp, cooked and sliced
• Butter lettuce

For the sauce:
• 1/4 cup hoisin
• 2 tablespoons peanut butter
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoons chili garlic sauce
• 1/2 teaspoon sesame oil

INSTRUCTIONS:

For the Avocado Shrimp Spring Rolls
1. Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
2. Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
3. Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
4. Once all of the spring rolls are assembled, serve immediately.
For the sauce:
5. Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve.

Source :whatsgabycooking
 

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