Shrimp and avocado rice paper rolls
Fresh rice paper rolls packed with shrimp, creamy avocado, vermicelli, crunchy veg and mint, with a sweet and sour lime and chile dipping sauce.
- Prep
- 16 min
- Cook
- 3 min
- Serves
- 2
- Per serve
- 540 kcal
Ingredients
Method
Put the vermicelli in a heatproof bowl and cover with boiling water. Soak until soft, then drain, rinse under cold water and drain well.
While the noodles soak, make the dipping sauce: stir the fish sauce, lime juice, sugar and 3 tablespoons of warm water until the sugar dissolves, then add the chile and garlic.
Halve the shrimp and prep the avocado, cucumber, carrot and herbs. Set everything out in front of you with a wide shallow dish of warm water and a damp clean kitchen towel.
Dip one sheet of rice paper in the warm water for 3 to 5 seconds, until just flexible, and lay it on the kitchen towel. It keeps softening as you fill it, so don't over-soak.
Lay 3 shrimp halves pink-side down across the middle, then a little avocado, noodles, cucumber, carrot, mint and cilantro on top. Fold in the sides, then roll up tightly from the bottom. Repeat with the rest.
Serve the rolls straight away with the dipping sauce.
Tips
- Putting the shrimp down first means they show through the wrapper, which looks great.
- Cover finished rolls with a damp kitchen towel if you're not eating them right away, or they dry out and stick together.
- For a creamier dip, stir 2 tablespoons of hoisin with 1 tablespoon of peanut butter and a splash of hot water (note that hoisin usually contains gluten).
