Shrimp & Avocado Summer Rolls with Sauce

(from miloshouse’s recipe box)

Serves 4 people

Ingredients

  • 2 ox rice noodles
  • 4 boston/bibb lettuce leaves
  • 1 firm-ripe avocado, flesh cut into 8 wedges
  • 16 mint leaves
  • 16 cilantro leaves
  • 12 shrimp, halved lengthwise
  • 8 8-inch round rice paper wrappers
  • 1 medium garlic clove
  • 2 tbsp sugar
  • 1/2 tsp crushed red pepper
  • 1/3 cup hot water
  • 3 tbsp lime juice
  • 2 tbsp fish sauce

Directions

  1. Place noodles in med bowl and cover with hot tap water; let soak 15 min or until softened

  2. Bring large pot of water to boil

  3. Drop in noodles, cook for 1 min

  4. Drain and rinse under cold water, drain and set aside

  5. Arrange lettuce, avocado, mint, cilantro, and shrimp.

  6. Squeeze noodles gently to dry

  7. Soften wrapper in water

  8. Place lettuce leaf in center.

  9. Place a few tbsp f noodles and 1 avocado slice over lettuce; top with 2 mint and 2 cilantro leaves

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

  11. . Dipping sauce

  12. . Mash garlic, sugar, and red pepper to form a grainy paste.

  13. . Scrape paste into a small, heatproof serving bowl.

  14. . Add hot water, let cool slightly

  15. . Stir in lime and fish sauce

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