“Paleo Vietnamese Spring Rolls with Shrimp & Avocado”
Discover this delectable fusion of flavors and textures in our Paleo Vietnamese Spring Rolls with Shrimp & Avocado recipe. Indulge in the perfect gourmet snack or appetizer that's both easy to make and mouthwatering delicious.
Allergens
Shrimp, Sesame seeds
Ingredients
- 8 large shrimp, peeled and deveined
- 2 large rice paper wrappers (10 inches)
- 1/2 avocado, sliced
- 4 leaves lettuce, washed and torn
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, combine shrimp, avocado, lettuce, cilantro, mint, and basil. Toss gently to mix the ingredients.
- Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 5 seconds or until softened, then transfer it onto a clean surface.
- Place a few tablespoons of the shrimp mixture along the center of the rice paper.
- Fold the bottom edge of the rice paper over the filling, then fold in both sides and roll up tightly into a cylinder. Repeat with the remaining ingredients.
- Sprinkle sesame seeds on top of the spring rolls.
- Cut each spring roll in half on a slight diagonal.
Chef’s Insight
Use fresh, high-quality ingredients for the best taste and texture.
Notes
These spring rolls are not only delicious but also packed with essential nutrients.