Shrimp and Avocado Summer Rolls
Yield: 12 halves
Appetizer serving: 1-2 halves
- 9 large shrimp, boiled, peeled and halved lengthwise
- red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
- 2 medium carrots, julienned
- 1 medium seedless cucumber, julienned
- 1 cup red cabbage, shredded
- 1 avocado, sliced
- About 1 ounce cellophane noodles, optional
- 1 tablespoon seasoned rice vinegar (only needed if using cellophane noodles)
- fresh basil
- fresh cilantro
- spring roll wrappers, round
- Cover cellophane noodles with boiling water and let stand for 10 minutes.
- Drain and toss with rice wine vinegar.
- In a round pie plate that’s bigger than the wrappers, add enough hot water to come half way up the side.
- Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
- Lay the wrapper on a large piece of parchment.
- Place 3 shrimp halves, cut side up in the middle of the bottom half of the wrapper.
- Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
- Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.
- Tuck the ends in as you go.
- Set aside until all rolls have been assembled.
- Cut in half and serve with dipping sauces.
Make sure to lay your halved shrimp down first. Then roll your other ingredients inside the lettuce leaf, making sure to leave a good inch on the sides of wrapper when placed. The less room left on the sides the longer and thinner the roll will be. When you’re done, pull the bottom half up over the pile of shrimp and veggies and begin to roll, tuck in the ends as you go. The wrapper should be sticky enough to stick to itself and seal. If not, wet the end slightly.
It may seem difficult at first but they’re really simple, just have remember to be gentle and patient.