Prep 25 mins
Cook 5 mins
I came across this recipe on Pinterest, but it is originally from a blog called Cookin' Canuck. Her pictures looked so amazing, I knew I'd be making them many times, and so I am posting them here for safe keeping.
- 4 ounces rice noodles
- 1⁄4 lb large shrimp, peeled and deveined
- 16 spring roll wrappers, approximately (depending on how full you fill them)
- 1 avocado, peeled, pitted, and thinly sliced
- 1 red bell pepper, thinly sliced and cut in half
- 8 large basil leaves, thinly sliced
- Cook the rice noodles according to package instructions. Drain and rinse in cold water. Using kitchen shears, cut the noodles into small pieces.
- Set a medium saucepan of water of high heat and bring the water to a boil. Add the shrimp and cook until the shrimp are just cooked through, 60 to 90 seconds. Drain and immediately transfer to a bowl of ice water to stop the shrimp from cooking further. Drain and cut the shrimp in half lengthwise.
- Fill a shallow baking dish with hot water. Working with 1 spring roll wrapper at a time, soak the wrapper in the hot water until soft. Place the wrapper on a cutting board.
- Lay 1 shrimp half, 1 slice of avocado, 1/4 cup of the noodles, 2 bell pepper half slices and a sprinkling of basil into the middle of the wrapper.
- Fold in the sides and roll tightly. Repeat with remaining wrappers and ingredients. Cut the rolls in half, if desired.
- Serve with soy sauce or a store-bought gyoza sauce.