Avocado-Shrimp Spring Rolls

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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

Steps

  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

More From FoodService Director

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources