Avocado and Shrimp Spring Roll

Name: Avocado and Shrimp Spring Roll
Yield: 6

These Asian wrappers are rolled tightly, packing lots of freshness on the inside from herbs, fruit, and vegetables.

Ingredients

Servings 6 Serving Size 2 rolls

1 ounces dried rice noodles
1 tablespoon peanut sauce
4 12-inch Vietnamese salad roll wrappers
3 oz cooked and peeled shrimp, without tails, cut in half lengthwise
1 medium avocado (halved, cut into 12 slices)
1 medium mango, julienned into 12 pieces
1 cup red leaf lettuce
1/4 cup tightly packed, fresh Thai basil (torn)
1/4 cup tightly packed, fresh mint (torn)
1 ounces packaged radish sprouts

Directions

Tip: Click on step to mark as complete.

Bring a small pot of water to a boil over high heat. Place the rice noodles in a small, heat-resistant bowl. Pour in boiling water to cover them. Let stand until softened, about 4 minutes. Transfer the noodles to a fine-mesh sieve. Drain well. Transfer to a small bowl. Stir in the peanut sauce. Set aside.
Fill a large container (big enough to fit the salad roll wrapper) with warm water. Working with 1 wrapper at a time, soak the wrapper in the water until just pliable but not limp, about 30 seconds. Transfer to a work surface. On the wrapper, layer as follows: the shrimp, avocado, mango, lettuce, basil, mint, and sprouts. Top with the rice noodles. Fold the bottom of the wrapper over the filling. Fold in the ends, rolling like a burrito into a tight cylinder.
Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
To serve, cut the rolls into thirds using a wet knife. Transfer to a serving platter.

Tip: Wood surfaces are best when working with salad roll wrappers. They tend to stick to plastic cutting boards.

Avocado and Shrimp Spring Roll

Calories

170 Per Serving

Protein Protein

7g Per Serving

Fiber Fiber

9g Per Serving

Nutrition Facts

Calories		170
Total Fat		6.4 g
	Saturated Fat	1.0 g
	Trans Fat	0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	3.7 g
Cholesterol		30 mg
Sodium		46 mg
Total Carbohydrate		23 g
	Dietary Fiber	9 g
	Sugars	8 g
Protein		7 g

Dietary Exchanges
1/2 starch, 1/2 fruit, 1 vegetable, 1/2 lean meat, 1 fat

These Asian wrappers are rolled tightly, packing lots of freshness on the inside from herbs, fruit, and vegetables.

Avocado and Shrimp Spring Roll

Calories

170 Per Serving

Protein Protein

7g Per Serving

Fiber Fiber

9g Per Serving

Calories		170
Total Fat		6.4 g
	Saturated Fat	1.0 g
	Trans Fat	0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	3.7 g
Cholesterol		30 mg
Sodium		46 mg
Total Carbohydrate		23 g
	Dietary Fiber	9 g
	Sugars	8 g
Protein		7 g

Dietary Exchanges
1/2 starch, 1/2 fruit, 1 vegetable, 1/2 lean meat, 1 fat

Ingredients

Servings 6 Serving Size 2 rolls

1 ounces dried rice noodles
1 tablespoon peanut sauce
4 12-inch Vietnamese salad roll wrappers
3 oz cooked and peeled shrimp, without tails, cut in half lengthwise
1 medium avocado (halved, cut into 12 slices)
1 medium mango, julienned into 12 pieces
1 cup red leaf lettuce
1/4 cup tightly packed, fresh Thai basil (torn)
1/4 cup tightly packed, fresh mint (torn)
1 ounces packaged radish sprouts

Directions

Tip: Click on step to mark as complete.

Bring a small pot of water to a boil over high heat. Place the rice noodles in a small, heat-resistant bowl. Pour in boiling water to cover them. Let stand until softened, about 4 minutes. Transfer the noodles to a fine-mesh sieve. Drain well. Transfer to a small bowl. Stir in the peanut sauce. Set aside.
Fill a large container (big enough to fit the salad roll wrapper) with warm water. Working with 1 wrapper at a time, soak the wrapper in the water until just pliable but not limp, about 30 seconds. Transfer to a work surface. On the wrapper, layer as follows: the shrimp, avocado, mango, lettuce, basil, mint, and sprouts. Top with the rice noodles. Fold the bottom of the wrapper over the filling. Fold in the ends, rolling like a burrito into a tight cylinder.
Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
To serve, cut the rolls into thirds using a wet knife. Transfer to a serving platter.

Tip: Wood surfaces are best when working with salad roll wrappers. They tend to stick to plastic cutting boards.

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.

Shop Heart

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.

Avocado and Shrimp Spring Roll

Print Recipe