My way of cooling down without heating up the house this HOT SUMMER DAY.
|Shrimp Spring Rolls with Avacado|
Spring Rolls are refreshing, healthy and a great way to cool off. I've made these one time before and wrapping them isn't as easy as rolling a burrito. I made almond butter dipping sauce with the ingredients I had in the refrigerator and it came out really good.
Four Spring Roll Skins
Twelve pieces of Cooked Shrimp
One Tablespoon Thai Basil - chopped
One Tablespoon Mint - chopped
One Tablespoon Green Onion - chopped
1/4 Cup Diced Cucumbers - diced
Two Tablespoon Cilantro - chopped
1/2 Avocado- sliced
1/2 Cup Shredded Cabbage - sliced
Shred with a knife your vegetables and herbs and set in bowl. Stir to combine everything but the Avocado, slice and set this aside.
Fill a large bowl or pot with warm water. Dip one wrapper into the warm water for 5 second to soften. Lay wrapper flat on clean surface. Lay in the center 3-4 shrimp and sliced avocado. Using your shredded vegetables and herbs in bowl, top shrimp and avocado with about 1/4 cup of mixture leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end. Repeat with remaining ingredients and use however much you like, its your food and you need to enjoy it!
NOTE - You can use whatever you like depending on your taste. I prefer more avocado and cucumber in mine but I'm cooking for myself.
|Shrimp Spring Rolls with Almond Butter Sauce|
The Almond Butter Sauce:
1/2 Cup Almond Butter
One Tablespoon Warm Water
Two Tablespoons Sesame Dressing
Two Tablespoons Lemon Ginger Dressing
|Almond Butter Sauce|