Shrimp and Avocado Spring Rolls
Main Dishes • Italian
Description
Shrimp and Avocado Spring Rolls
Ingredients
- King Prawns 15 pieces
- Avocado 1 piece
- Carrot 1 piece
- White Cabbage 5 oz
- Ginger 0 oz
- Garlic 4 cloves
- Toasted Sesame 2 tablespoons
- Rice Noodles 5 oz
- Oyster Mushrooms 3 tablespoons
- Olive Oil 1 tablespoon
- Rice Paper 24 pieces
- Ground Black Pepper to taste
- Cilantro 3 tablespoons
- Vegetable Oil 5 fl oz
- Sweet Chili Sauce to taste
Step-by-Step Guide
Step 1
Peel the shrimp, remove the intestines, cut each tail in half, season with salt and pepper, and set aside.
Step 2
Peel the garlic and chop it into small cubes, do the same with the ginger. Sauté in a hot pan with olive oil.
Step 3
Peel the carrot, julienne it, and do the same with the cabbage. Add to the pan with ginger and garlic, and sauté for 3-4 minutes over low heat until semi-cooked.
Step 4
Soak the rice noodles in boiling water; when they become soft, drain the water and cut the noodles into 4 pieces to match the length of the vegetable strips. Add the noodles to the pan and simmer until transparent. If the noodles do not become transparent, you can add a little olive oil and water. Remove from heat.
Step 5
Pour the noodle-vegetable mixture with oyster sauce and mix thoroughly.
Step 6
In another pan, toast the sesame seeds until lightly golden (about 2 minutes, stirring constantly). After the time is up, remove the sesame from heat and add it to the pan with the noodles, mixing well. Add the chopped cilantro and mix.
Step 7
Sauté the shrimp in olive oil for about 1-2 minutes, remove from heat, and let cool slightly.
Step 8
Peel the avocado and cut it into thin strips.
Step 9
Take a large container and fill it with warm water (this is where we will soak the rice paper to make it pliable for wrapping our filling).
Step 10
Take a rice paper sheet, quickly dip it in the water, place it on the table, and carefully lay the noodle-vegetable mixture on the edge of the sheet, followed by a few shrimp and avocado slices (leave margins on all sides of the rice paper). Carefully fold the remaining side edges first, then the top edge, and begin to roll up the filling, ensuring nothing spills out and the sheet does not tear. Once rolled, wrap it in another rice paper sheet. Each roll will require 2 rice paper sheets.
Step 11
After making 12 rolls, heat a heavy-bottomed pan, pour in the vegetable oil, and lower the rolls into it, ensuring they do not touch each other while frying (usually 2-3 rolls fit). Fry until a golden crust forms on the entire surface of the roll. Remove with a slotted spoon and blot excess oil with a paper towel.
Step 12
Serve with sweet chili sauce.
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