Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe
Transport your taste buds to Southeast Asia with these delectable shrimp and avocado spring rolls. These fresh and flavorful rolls are filled with tender shrimp, creamy avocado, crunchy red bell pepper, fragrant basil, and chewy rice noodles. Perfect for a light and refreshing appetizer or a delightful lunch, these spring rolls are easy to assemble and a delight to enjoy with your favorite dipping sauce.
— Constant Cookbook
Ingredients
- 4 oz. rice noodles
- 1/4 lb. large shrimp, peeled and deveined
- 16 (approximately) spring roll wrappers
- 1 California avocado, peeled, pitted & thinly sliced
- 1 red bell pepper, thinly sliced and cut in half
- 8 large basil leaves, thinly sliced
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.
- 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.
- Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
- Lay 1 shrimp half, 1 slice of avocado, ¼ cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper. F
- old 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.
Cook Time
6M
Prep Time
PT24M
Yield
Approximately 15 whole wraps
Nutrition
- Serving Size: 1 Roll
- Calories: 70.2 kcal
- Carbohydrate Content: 11 g
- Protein Content: 2.5 g
- Fat Content: 1.9 g
- Saturated Fat Content: 0.3 g
- Cholesterol Content: 11.5 mg
- Sodium Content: 29.4 mg
- Fiber Content: 1.1 g
- Sugar Content: 0.5 g
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