Shrimp and Avocado Summer Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- fresh cilantro
- fresh basil
- 1 avocado, sliced
- 1 cup red cabbage shredded
- 2 medium carrots julienned
- 9 large shrimp boiled peeled and halved lengthwise
- red leaf lettuce bibb or boston, rinsed, dried and torn to fit
- 1 medium seedless cucumber julienned
- about 1 ounce cellophane noodles optional (i divided my 3.75 ounce package into fourths and used one)
- 1 tablespoon seasoned rice vinegar (only needed if using cellop
- spring roll wrappers round
- Carbohydrate 0.553225 g
- Cholesterol 0 mg
- Fat 0.0133883333333333 g
- Fiber 0.159866659636299 g
- Protein 0.113458333333333 g
- Saturated Fat 0.00165095833333333 g
- Serving Size 1 1 halve (8g)
- Sodium 2.02091666666667 mg
- Sugar 0.393358340363701 g
- Trans Fat 0.00379504166666666 g
- Calories 2 calories
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.
