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). Makes 6 rolls.
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.
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