Perfect for a summer brunch or light dinner, these spring rolls are particularly tasty when garnished with chopped, roasted unsalted peanuts. For a gluten-free version, use lettuce leaves instead of spring roll wrappers. You can also substitute chicken or tofu for the shrimp, if desired. Another delicious way to use avocado is to add small slices or chunks as a garnish for your favorite gazpacho soup recipe.
8 spring roll wrappers (or lettuce leaves, for a gluten-free version)
24 small cooked shrimp (about 12 ounces), peeled and deveined
1 tablespoon sriracha hot sauce
1 teaspoon canola oil
Pinch of salt (optional) and pepper
3 ounces bean thread noodles
1 tablespoon toasted sesame oil
8 red lettuce leaves
1 medium ounces carrot, peeled, fine julienne
2 ounces daikon or other radishes, peeled, fine julienne
1 medium cucumber, peeled, halved, seeded, sliced 1/4 inch thick
1 large California avocado, peeled, seeded, sliced into 24 slices
2 tablespoons cilantro, finely chopped
2 tablespoons mint, finely chopped
Dip a spring roll wrapper in warm water to soften. Place one lettuce leaf in center of wrapper. Top with about ¼ cup of the noodles, then 3 shrimp, then 6-8 carrot strips, 6-8 daikon or radish strips, 6-8 cucumber slices, then 3 avocado slices. Top with a pinch of chopped cilantro and mint.
Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. Repeat with remaining wrappers and filling ingredients. Cut spring rolls in half and serve with chili sauce or sweet soy dipping sauce. Makes eight servings. Adapted from Californiaavocado.com, which also has many other tasty avocado recipes.