Receta Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe
Last weekend I made like Billy Idol and let out a rebel yell. Or maybe it was more of a caveman grunt. I become a little overwrought with excitement when the grilling season hits. Last year, I posted How to: Grill Like a Girl…My Best Tips to help any wannabe grillers tackle their fear of lighting the propane or flipping a burger. As Memorial Day draws nearer in the U.S. (the unofficial start of summer), it’s time to uncover those barbecues, wield those tongs and get down to some serious searing and basting.
Of course, a good backyard barbecue is not just about what’s cooking on the grill. It’s also about snacking on appetizers while chatting with friends and tending the barbecue. As I mentioned in my Kicked-Up Avocado Margarita post, I am excited to be acting as an ambassador for the California Avocado Commission, along with my fellow avocado-loving blogging friends, Kristen of Dine and Dish, Shawn of I Wash…You Dry and Rachel of Southern Fairytale. This month, we’re giving you all sorts of fantastic snack and appetizer ideas to help kick off the summertime grilling season.
Avocados are the things that appetizer dreams are made of. Whether you’re talking guacamole, nachos or something a little more surprising like Chilled California Avocado Soup with Coconut Milk, the creamy fruit (yep, it’s a fruit…I promise) and its distinctive flavor can elevate almost any dish to a new level.
By the way, if you love avocados as much as I clearly do, be sure to enter the giveaway on the Poached Eggs over Avocado & Smoked Salmon Post for a chance to win a copy of Gaby‘s fantastic book, Absolutely Avocados.
Whenever I’m making spring rolls, my boys pull out their happy dance. And then they are by my side in a flash, asking if they can help to fill and roll. One of them is responsible for soaking the spring roll wrappers until they’re soft, while the other fills the wrappers. In this case, the filling is rice noodles, shrimp, avocado (of course!), red bell pepper and basil. A few rolls in, they switch jobs, working away until we have a platter full of pretty rolls that are ready to be dipped into soy sauce spiked with chili-garlic sauce, or Trader Ming’s Gyoza Sauce (from Trader Joe’s). Love that stuff.
Serve the rolls whole, especially if you’re serving them as an entree for lunch or dinner, or cut them in half for perfect bite-sized appetizers. And did I mention that one full roll has only 70 calories and 1.9g of fat. Guilt free, I’d say!
The recipe:
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 minutes. 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.
Serve with soy sauce or a store-bought gyoza sauce.
- Other light avocado recipes:
- Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
- Cookin’ Canuck’s Chilled California Avocado Soup with Coconut Milk
- Dine & Dish’s Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
- I Wash, You Dry’s Guacamole Linguine
- Southern Fairytale’s Spicy Pulled Pork Baked Taquitos with Cool Avocado Cream Dipping Sauce
- Shrimp, California Avocado & Rice Noodle Spring Rolls Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 4 oz. rice noodles
- 1/4 lb. large shrimp, peeled and deveined
- 16 (approximately) spring roll wrappers
- 1 California avocado, peeled, pitted & thinly sliced
- 1 red bell pepper, thinly sliced and cut in half
- 8 large basil leaves, thinly sliced
Instructions
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 minutes. 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. F
old 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.
Notes
Calories 70.2 / Total Fat 1.9g / Saturated Fat 0.3g / Cholesterol 11.5mg / Sodium 29.5mg / Total Carbohydrates 11.0g / Fiber 1.1g / Sugar 0g / Protein 2.5g / WW (Old Points) 1 / WW (Points+) 2
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