Nourishing Vietnamese Avocado and Shrimp Summer Rolls

Allergens

Shellfish (shrimp)

Ingredients

• 8 large rice paper wrappers
• 1 cup shrimp, peeled and deveined
• 1 ripe avocado, sliced into thin strips
• 2 cups mixed greens (lettuce, spinach, or kale)
• 1 medium cucumber, thinly sliced
• 1 carrot, julienned
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 lime, cut into wedges

Instructions

1. In a large bowl, cover shrimp with cold water and let sit for 10 minutes to remove any sand or grit. Drain and pat dry.
2. Fill a large bowl with warm water for softening the rice paper wrappers. One at a time, submerge each wrapper in the water until it becomes pliable, about 5 10 seconds. Transfer to a clean kitchen towel to prevent sticking.
3. Lay a softened rice paper wrapper on a clean surface. Place a few shrimp slices along the center of the wrapper, followed by avocado slices, mixed greens, cucumber slices, carrot strips, and several basil and mint leaves. Fold in the sides of the wrapper and roll up tightly, enclosing all ingredients. Repeat for the remaining rolls.
4. Serve immediately with lime wedges on the side.

Chef’s Insight

Use the freshest ingredients possible for maximum flavor and nutrition.

Notes

These summer rolls are suitable for the Paleo diet due to their use of natural ingredients and absence of grains or legumes.