Shrimp, California Avocado & Rice Noodle Spring Rolls

Need a dairy free and pescatarian hor d'oeuvre? Shrimp, Californian Avocado & Rice Noodle Spring Rolls could be a great recipe to try. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 118 calories. This recipe serves 15 and costs 51 cents per serving. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes around 30 minutes. A mixture of spring roll wrappers, basil leaves, shrimp, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Several people made this recipe, and 2022 would say it hit the spot. It is a cheap recipe for fans of Vietnamese food. It is brought to you by Cookin Canuck. With a spoonacular score of 69%, this dish is pretty good. Try Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip, Lemon Shrimp California Rolls, and Sushi Rice and California Rolls for similar recipes.

Servings: 15

Preparation duration: 24 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.Lay 1 shrimp half, 1 slice of avocado, 1/4 cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired. Serve with soy sauce or a store-bought gyoza sauce.

 

Step by step:

1. Cook the rice noodles according to package instructions.

2. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.Set a medium saucepan of water of high heat and bring the water to a boil.

3. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds.

4. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further.

5. Drain and cut the shrimp in half lengthwise.Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft.

6. Place the wrapper on a cutting board.Lay 1 shrimp half, 1 slice of avocado, 1/4 cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper. Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients.

7. Cut the rolls in half, if desired.

8. Serve with soy sauce or a store-bought gyoza sauce.

Nutrition Information:

covered percent of daily need