Roasted Shrimp and Avocado Spring Rolls with Quinoa and Fresh Veggies
Filled with avocado, quinoa and shrimp, these protein-packed rolls are healthy and filling. Don’t be intimidated by rice paper if you haven’t tried it before.
You might need to practice with a few sheets before you get into a good groove with the rolls. If you prefer, add in or substitute any of the veggies with julienned bell pepper. Adapted from damndelicious.net (the author recommends a spicy peanut sauce for dipping).
WATCH: What’s different about Sigona’s avocados? Robbie Sigona, our produce buyer, ensures each day we have avocados that are ready to eat and avocados that can sit on the counter to ripen for a few more days.
In this video, Robbie talks about why avocados are sometimes black inside and how Sigona’s combats that by proper storage. We have a system in place that guarantees avocado excellence: we get multiple avocado deliveries a week and we store the fruits properly so we have ripe and ready-to-use avocados on hand, as well as avocados that can ripen at home so they’re ready when you are.
Roasted Shrimp and Avocado Spring Rolls with Quinoa and Fresh Veggies
Ingredients
Ingredients:
- 9 raw large shrimp peeled and deveined; if frozen, thawed
- 6 sheets of rice paper wrappers 16- or 22-cm
- 1 medium Hass avocado pitted, peeled and sliced lengthwise, you’ll need 6 to 12 slices
- 6 medium leaves green leaf lettuce tough ends and ribs removed
- 3/4 to 1 cup cooked quinoa
- 1 medium carrot julienned
- Half of a cucumber peeled and julienned
- Optional: Half a small bell pepper julienned
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Place raw shrimp on the parchment and roast until just pink, about 6 to 8 minutes. Cool slightly then slice shrimp down the back, creating two equal halves.
- Fill a large bowl with warm water. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface (it may not seem fully pliable, but it will become so as you work). Place lettuce leaf in the center of each wrapper and top with 2 heaping tablespoons of cooked quinoa, about 6 or so slices each of cucumber and carrot, a few slivers of optional bell pepper, 1 to 2 slices of avocado and 3 shrimp halves, cut sides down.
- As if you’re folding a burrito, bring the bottom edge of the wrap tightly over the filling; fold in the sides and then roll it forward to the remaining edge of the paper (all while being careful not to tear the paper). Set aside, seam-side-down. Repeat with remaining wrappers and filling.
- Slice rolls in half, if desired, and transfer to a serving dish. Serve immediately with your favorite Asian dipping sauce.
