Vibrant Vietnamese Spring Rolls & Fresh Citrus Salad

Allergens

Shellfish (shrimp) - Gluten-free

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb chicken breast, thinly sliced
• 8 rice paper wrappers
• 2 cups mixed greens
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 cup red cabbage, shredded
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 limes, juiced
• 1/4 cup avocado oil
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat half of the avocado oil over medium high heat. Add shrimp and cook until pink, seasoning with salt and pepper. Remove from pan and set aside.
2. In the same skillet, add the remaining avocado oil and chicken. Cook until no longer pink in the center and cooked through. Season with salt and pepper and set aside.
3. Fill a large bowl with warm water for softening rice paper wrappers. Dip each wrapper into the water briefly until pliable.
4. Place each wrapper on a clean surface and layer with shrimp, chicken, carrots, cucumber, red cabbage, mint leaves, basil leaves, and cilantro leaves. Fold in the sides of the wrapper and roll tightly into a spring roll. Repeat until all wrappers are used.
5. In a separate bowl, whisk together lime juice, salt, pepper, and remaining avocado oil to create a zesty citrus dressing. Drizzle over the mixed greens for a vibrant salad base.

Chef’s Insight

Use ripe avocado oil to enhance the vibrancy of the dish and provide healthy fats

Notes

Paleo-friendly recipe with fresh ingredients