Shrimp and Avocado Summer Rolls with Dipping Sauce

(from calibali0’s recipe box)

The dipping sauce is called nuoc cham and can be made ahead and refrigerated. It will keep for a month.

Source: Shape, August 2010

Prep time: 45 minutes
Serves 4 people

Categories: Asian, avocado, healthy

Ingredients

  • 2 oz thin rice noodles (aka rice sticks or rice vermicelli)
  • 4 Boston or Bibb lettuce leaves, center rib removed, halved
  • 1 firm-ripe avocado, flesh cut into 8 wedges
  • 16 fresh mint leaves
  • 16 fresh cilantro leaves
  • 12 medium cooked shrimp, halved lengthwise
  • 8 8-inch round rice paper wrappers

Directions

  1. Place noodles in a medium bowl and cover with hot tap water. Let soak for about 15 minutes or until softened.

  2. Meanwhile, bring a large pot of water to boil. Drop in noodles. Cook for 1 minute. Drain and rinse under cold water. Drain well again and set aside.

  3. Arrange lettuce, avocado, mint, cilantro, and shrimp assembly line-style in individual dishes or on a large platter. Gently squeeze noodles in paper towels to further dry them and add to other ingredients.

  4. Fill a wide shallow bowl with warm water and set it next to a cutting board, Gently slide one rice wrapper into the water. Let sit for 20 seconds to soften. Transfer wrapper to the cutting board (it will still be a bit firm). Pat dry.

  5. Place 1 lettuce leaf half just below center of wrapper. Place a few tablespoons of noodles and 1 avocado slice over lettuce. Top with 2 mint and 2 cilantro leaves, then follow wrap. Repeat.

  6. Cover with a damp kitchen towel until ready to serve or refrigerate, covered with plastic wrap, for up to 2 hours.

  7. Dipping Sauce

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