Shrimp, avocado and mango salad rolls
By Chatelaine
Photo, Sian Richards.
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
- 24 g,
- Carbohydrates
- 37 g,
- Fat
- 13 g,
- Fibre
- 5 g,
- Sodium
- 386 mg.
