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
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Place noodles in a medium bowl and cover with hot tap water. Let soak for about 15 minutes or until softened.
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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.
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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.
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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.
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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.
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Cover with a damp kitchen towel until ready to serve or refrigerate, covered with plastic wrap, for up to 2 hours.