Recipes for the family: Shrimp with Avocado Spring Rolls April 09 2013, 0 Comments


The upside of dating before meeting the one is that you bring experiences to your relationship. Thus is why my husband knows Asian cuisine. From his ex-girlfriend he has taught me how to make sushi and these yummy spring rolls. They were quite hard at first, I could not quite get the wrappings soft enough to have them not break when rolling. My husband also accused me of making them like burritos when I first started, hey dude, I’m Latin, what do you want? Now I’m quite good and the rolls take minutes to make and a plus is they are delicious and healthy.

Ingredients I use:

8  Spring Roll Wrappers, I buy mine at Wholefoods for they always have the rice mixture that is gluten free.

1/2 pound of Vietnamese Rice vermicelli

15-24 medium sized cooked shrimp, I put about 3 in each role depending on size of shrimp.

6 scallions, cut thinly

Cucumbers or carrots, thinly sliced, I put about 3 in each roll

1/2 cup of basil or cilantro leaves

Peanut sauce for dipping *if your children are eatting peanuts

* I do not use lettuce leaves however most recipes call for lettuce.

Because the cooking directions can be a bit confusing when first learning to make spring rolls I think Martha Stewart’s directions are the best when first learning, once you get them down, so easy.

Photo, Motherburg