Avocado-Shrimp Spring Rolls

Menu Part: 
Cuisine Type: 

Health-conscious eaters are seeking lighter snacks that will fill them up without filling them out. The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories. As a bonus, they offer a generous serving of veggies.


1 tsp. canola oil
14 small shrimp (about 12 oz.), shelled and deveined
1 tbsp. sriracha sauce
Pinch of salt and pepper
3 oz. bean thread noodles
8 spring roll wrappers
1 tbsp. roasted sesame oil
8 red lettuce leaves
2 oz. carrot, peeled and finely julienned
2 oz. daikon, peeled and finely julienned
4 oz. English cucumber, peeled, halved seeded and sliced 1/4-in. thick
1 large California avocado, peeled, seeded and sliced into 24 slices
2 tbsp. finely chopped cilantro
2 tbsp. finely chopped mint
Chopped roasted peanuts, optional
Chili sauce and/or sweet soy dipping sauce, optional


  1. Heat canola oil in skillet over med.-high heat. Add shrimp, sriracha, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.
  2. Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
  3. To assemble, dip a spring roll wrapper into warm water. Once soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about 1/4 cup noodles, 3 shrimp, 6 to 8 carrot strips, 6 to 8 daikon strips, 6 to 8 cucumber slices and 3 avocado slices. Sprinkle a pinch of chopped cilantro and mint on top.
  4. Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. Repeat with remaining wrappers and filling ingredients.
  5. To serve, cut spring rolls in half and serve with optional accompaniments.
Source: Recipe courtesy of California Avocado Commission

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