Ingredients
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4
-
1/4
-
16
-
1
-
1
-
8
-
-
-
-
-
-
-
-
-
Directions
Shrimp, Avocado, and Rice Noodle Spring Rolls, 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 , 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
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Steps
|
1
Done
|
Cook the Rice Noodles According to Package Instructions. Drain and Rinse in Cold Water. Using Kitchen Shears, Cut the Noodles Into Small Pieces. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Fold in the Sides and Roll Tightly. Repeat With Remaining Wrappers and Ingredients. Cut the Rolls in Half, If Desired. |
|
6
Done
|
Serve With Soy Sauce or a Store-Bought Gyoza Sauce. |
