Shrimp, avocado and mango salad rolls
13
- Prep Time30 min
- Total Time30 min
- Makes4 servings
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 24g, Carbohydrates 37g, Fat 13g, Fibre 5g, Sodium 386mg.
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