Springrolls are traditionally from Southeast Asia and are either fried or served fresh with seafood and/or vegetables. I tend to love the freshly rolled rice wrappers because of their delicate nature – you can actually taste the ingredients inside. My recipe for Shrimp & Avocado Springrolls are light, but truly satisfying because of the creamy sliced avocado and the crunchy julienne veggies.
A quickly prepared dipping sauce with a pinch of heat, adds to the Asian flavors and provides the perfect companion to these Springrolls. These make a great lunch, appetizer or light dinner and I think they would be nice with my Miso Soup recipe.
12 medium raw shrimp
1/2 lemon or lime
2 inch piece of fresh ginger
4 sprigs of fresh cilantro
4 Springroll wrappers, found in the Asian section
salt & pepper
1/3 cup soy sauce or coconut aminos
1 teaspoon sesame oil
1 teaspoon hot sauce
pinch of red pepper flakes
(Makes 4 rolls)
1. Toss the shrimp in 1 tablespoon of olive oil and a pinch of salt and pepper. Grill or broil 2 minutes on each side, remove. Squeeze the juice of 1/2 lemon over the top.
2. Peel and julienne the carrot and ginger. **To julienne you square off the sides of the vegetable using your knife and slice into thin strips. Cut the scallion and avocado into thin slices.
2. Remove Springroll wrappers from the bag and soak, one at a time, in a bowl of water for 20 seconds. Place the wrapper on a damp kitchen towel and layer 3 shrimp, 2 slices avocado, julienne carrots, ginger, scallions and sprig of cilantro on top.
3. Fold the ends of the wrapper up over the filling and over on one side. Then, roll the entire wrapper up like a burrito. Repeat with the other wrappers.
4. Whisk together the soy sauce, sesame oil and hot sauce. Add a pinch of red pepper flakes to the top. Stack Shrimp & Avocado Springrolls on a plate and serve with dipping sauce. Enjoy!