Shrimp, avocado and mango salad rolls

8

PREP TIME

30 min

TOTAL TIME

30 min

Serves

4

Shrimp, avocado and mango salad rolls

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

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Nutrition (per serving)

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