Vietnamese Shrimp and Avocado Salad Rolls

Allergens

Shellfish

Ingredients

• 12 large shrimp, peeled and deveined
• 8 rice paper wrappers
• 1 avocado, thinly sliced
• 2 cups mixed lettuce, washed and patted dry
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring water to a boil and add shrimp. Cook for 2 3 minutes until pink and cooked through. Remove from heat and let cool.
2. Fill a wide bowl with warm water. Dip one rice paper wrapper in the water until softened, about 10 seconds.
3. Place the softened rice paper on a clean surface. Lay a few lettuce leaves and bean sprouts in the center of the rice paper.
4. Add 2 3 shrimp slices, a few avocado slices, and a few cilantro and basil leaves on top of the lettuce.
5. Fold the bottom half of the rice paper over the ingredients, then fold in the sides and roll tightly into a cylinder shape.
6. Repeat with remaining rice paper wrappers and ingredients. Cut each roll in half and serve with lime wedges.

Chef’s Insight

Use rice paper wrappers that are slightly dampened to make rolling easier.

Notes

Fresh herbs can be substituted with other leafy greens if needed.