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Shrimp, avocado and mango salad rolls

9

  • Prep Time30 mins
  • Total Time30 mins
  • Makes4 servings
Shrimp, avocado and mango salad rolls

Photo, Sian Richards.

Chatelaine Triple Tested

Keep a bag of cooked shrimp in the freezer and a no-cook meal is just minutes away.

Ingredients

  • 340-g pkg frozen cooked shrimp, thawed

  • 8 sheets rice paper

  • 1 mini cucumber, thinly sliced

  • 1 avocado, sliced

  • 1 mango, sliced into matchsticks

  • 16 sprigs cilantro

  • 1/4 cup chopped peanuts

Sauce

  • 1/3 cup Thai sweet chili sauce

  • 1 tbsp rice vinegar

Instructions

  • PAT shrimp dry with paper towel.

  • LAY a damp kitchen towel on the counter. Fill a pie plate with warm water and place beside towel. Dip 1 rice paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Arrange one-eighth of cucumber along bottom third of round. Layer with avocado, then shrimp, mango, cilantro and peanuts.

  • LIFT rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally.

  • STIR chili sauce with vinegar in a small bowl until combined. Serve with rolls.


How to make shrimp, avocado and mango salad rolls


Nutrition (per serving)

Calories 358, Protein 24g, Carbohydrates 37g, Fat 13g, Fibre 5g, Sodium 386mg.

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