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Avocado and Shrimp Spring Rolls

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Avocado and Shrimp Spring Rolls

These Asian wrappers are bursting with goodness. Serve them as a holiday or party appetizer or at your next dim sum.

Ingredients

Servings  6   Serving Size   2 rolls

  • 1 ounce dried rice noodles
  • 1 tablespoon peanut sauce
  • 4 12-inch Vietnamese salad roll wrappers
  • 3 ounces cooked, peeled, and deveined shrimp, tails discarded, halved crosswise
  • 1 medium avocado, halved and cut into 12 slices
  • 1 medium mango, peeled and cut into julienne strips
  • 1 cup tightly packed red leaf lettuce, torn into bite-size pieces
  • 1/4 cup tightly packed fresh basil (Thai preferred), stems discarded, torn into bite-size pieces
  • 1/4 cup tightly packed fresh mint, stems discarded, torn into bite-size pieces
  • 1 2.5-ounce package radish sprouts, steamed (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put 2 cups of water in a small saucepan. Boil over high heat.
  2. Put the rice noodles in a small, heat-resistant bowl. Pour the boiling water over the noodles. Let stand for 4 minutes, or until the noodles have softened. Drain well in a fine-mesh sieve. Transfer back to the bowl. Stir in the peanut sauce. Set aside.
  3. Fill a large bowl with warm water. Working with one wrapper at a time, soak the wrapper in the water for 30 seconds, or until just pliable but not limp. Transfer the wrapper to a wooden cutting board. On the wrapper, layer one fourth of each down the center 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. Repeat with the remaining wrappers and ingredients. Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
  4. When ready to serve, using a wet knife, cut each roll into thirds. Transfer to a serving platter.

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

Keep it Healthy: The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) don't recommend eating raw sprouts due to potential foodborne illnesses. Before eating sprouts of any kind, be sure to cook them thoroughly, such as steaming them in a steamer basket for 5 minutes, to kill any harmful bacteria.

Nutrition Facts

Avocado and Shrimp Spring Rolls

CaloriesCalories

170 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

9g Per Serving

Nutrition Facts

Calories 170
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 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

Copyright © 2018 American Heart Association, Healthy For Good™

These Asian wrappers are bursting with goodness. Serve them as a holiday or party appetizer or at your next dim sum.

Nutrition Facts

Avocado and Shrimp Spring Rolls

CaloriesCalories

170 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

9g Per Serving
×
Calories 170
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 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 ounce dried rice noodles
  • 1 tablespoon peanut sauce
  • 4 12-inch Vietnamese salad roll wrappers
  • 3 ounces cooked, peeled, and deveined shrimp, tails discarded, halved crosswise
  • 1 medium avocado, halved and cut into 12 slices
  • 1 medium mango, peeled and cut into julienne strips
  • 1 cup tightly packed red leaf lettuce, torn into bite-size pieces
  • 1/4 cup tightly packed fresh basil (Thai preferred), stems discarded, torn into bite-size pieces
  • 1/4 cup tightly packed fresh mint, stems discarded, torn into bite-size pieces
  • 1 2.5-ounce package radish sprouts, steamed (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put 2 cups of water in a small saucepan. Boil over high heat.
  2. Put the rice noodles in a small, heat-resistant bowl. Pour the boiling water over the noodles. Let stand for 4 minutes, or until the noodles have softened. Drain well in a fine-mesh sieve. Transfer back to the bowl. Stir in the peanut sauce. Set aside.
  3. Fill a large bowl with warm water. Working with one wrapper at a time, soak the wrapper in the water for 30 seconds, or until just pliable but not limp. Transfer the wrapper to a wooden cutting board. On the wrapper, layer one fourth of each down the center 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. Repeat with the remaining wrappers and ingredients. Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
  4. When ready to serve, using a wet knife, cut each roll into thirds. Transfer to a serving platter.

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

Keep it Healthy: The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) don't recommend eating raw sprouts due to potential foodborne illnesses. Before eating sprouts of any kind, be sure to cook them thoroughly, such as steaming them in a steamer basket for 5 minutes, to kill any harmful bacteria.

Copyright © 2018 American Heart Association, Healthy For Good™

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.

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