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Avocado and Shrimp Spring Roll

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Avocado and Shrimp Spring Roll

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

Nutrition Facts

Avocado and Shrimp Spring Roll

CaloriesCalories

170 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

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 oz dried rice noodles
  • 1 Tbsp 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 oz packaged radish sprouts

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
  4. 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.

Copyright © 2018 American Heart Association, Healthy For Good™

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

Nutrition Facts

Avocado and Shrimp Spring Roll

CaloriesCalories

170 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

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 oz dried rice noodles
  • 1 Tbsp 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 oz packaged radish sprouts

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. Transfer the rolls with the seam side down to a plate. Cover with a damp kitchen towel and refrigerate.
  4. 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

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

Copyright © 2018 American Heart Association, Healthy For Good™