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

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources