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Shrimp & Avocado Summer Rolls Recipe

   
 

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     Shrimp & Avocado Summer Rolls

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   one hour
Wine/Beverage
Recommendations
  medium bodied white wine

Ingredients
8 8-inch round rice paper wrappers
rice noodles
lettuce
avocado
cilantro
shrimp
mint
 
DIPPING SAUCE-
2 TBSP sugar
1/2 tsp crushed red pepper
1/3 cup hot water
3 TBSP fresh lime juice
2 TBSP asian fish sauce
1 medium garlic clove, minced

Instructions
Place noodles in a medium bowl and cover with hot tap water; let soak for about 15 minutes or until softened. Meanwhile, bring a large pot of water to boil. Drop in noodles; cook for one minute. Drain and rinse under cold water; drain well and set aside.
Arrange ingredients in assembly line style. Gently squeeze noodles in paper towel to further dry them. Fill a wide, shallow bowl with warm water and set next to cutting board. Gently slide one rice wrapper into water for about 20 seconds to soften. Transfer wrapper to cutting board and pat dry. Arrange one lettuce leaf just below center of wrapper, and add 2 TBSP rice noodles, one piece of avocado, one mint leaf, 2 fresh cilantro leaves and shrimp in rice wrapper. Wrap the roll and cover with a damp towel until ready to serve or refrigerate for up to 2 hours.
DIPPING SAUCE- Use the back of a fork and mash garlic, sugar and red pepper to form a grainy paste. Scrape paste into a small heat-proof bowl. Add hot water and let it cool slightly. Stir in lime juice and fish sauce.
Cut the rolls on a diagonal and serve with sauce on the side. Also good with carrots and mushrooms.


Originally Submitted
9/30/2010





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