Description
Delightful shrimp spring rolls filled with fresh vegetables, herbs, and creamy avocado wrapped in delicate rice paper.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce, shredded
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup fresh herbs (mint, cilantro, basil)
- 1 avocado, sliced
- Dipping sauce (hoisin or peanut sauce)
Instructions
- Cook the shrimp: Start with a pot of fresh, boiling water. Carefully add the shrimp and allow them to cook for about 2-3 minutes until they turn a lovely shade of pink. Drain what remains of the water and set the shrimp aside to cool.
- Prepare the wrappers: Fill a large bowl with warm water. Take a rice paper wrapper and immerse it in the warm water. Leave it submerged for around 30 seconds until it softens, careful to avoid sticking.
- Lay out the wrapper: Remove the wrapper from the water and shake off excess moisture. Place it gently on a clean, flat surface—this is your canvas.
- Layer the fillings: In the center, arrange a few succulent shrimp, a handful of crisp shredded lettuce, a few julienned carrots and cucumbers, sprigs of fragrant herbs, and finally a slice of creamy avocado.
- Wrap it up: Fold the sides of the rice paper over the filling, then roll from the bottom to the top. Tuck in any stray ingredients as you roll, but be careful not to tear the delicate wrapper.
- Repeat: Continue the wrapping process with the remaining ingredients, creating an array of beautiful spring rolls ready to be devoured.
- Serve: Arrange the finished rolls artfully on a large platter, accompanying them with your choice of dipping sauce for an extravagant touch.
Notes
Feel free to customize with other fillings like bell peppers or use air-fried shrimp for added crispiness.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg