Because I work at one of the greatest places on earth, I am provided lunch every day so it is rare that I leave work for lunch.....but when I do, I go big!
My favorite place to go is this Vietnamese restaurant that has the worlds BEST spring rolls. This is where we typically go when we decide to skip out for lunch and it is the place where I order two orders of said spring rolls....that's it, that's all I need....nothing more!
I never knew something could be so delicious and then you go and add a peanut sauce to it and I am in absolutely heaven!!
I came across this recipe a few months ago and had been wanting to try it and with my new mission to eat healthy but still eat "yummy" I thought there was no time like the present.
I must admit, I was preparing myself for failure from the beginning. How could they possibly compare to Miss Saigon....how could they possibly be that tasty? Well dear readers, I didn't have enough faith in myself armed with a fantastic recipe!
It was perfection!!! Oh, and not nearly as complicated as I had envisioned....double bonus!!
Avocado Shrimp Spring Rolls
as adapted from What's Gaby Cooking
Rice paper for rolling (I couldn't find this at my grocery so I used soy paper....too expensive for me so next time I will look harder for the rice paper!)
1 cup of dry rice noodles, cooked according to the package directions
1 large carrot, thin julienne cuts
3 scallions, thinly sliced
1/2 pound fresh shrimp, cooked and sliced
For the sauce:
1/4 cup hoisin
2 tablespoons peanut butter
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 teaspoons chili garlic sauce
1/2 teaspoon sesame oil
For the sauce: Combine all of the ingredients into a medium bowl and whisk together. Taste and add more soy sauce if you want it a bit saltier. Set the sauce aside until ready to serve. I did this first so that the sauce could sit while I was preparing everything else....makes the flavors marry...I think it makes a difference but that is totally a matter of preference!
For the Avocado Shrimp Spring Rolls
Soak one spring roll paper at a time, for about 30-45 seconds in a shallow bowl of water. Once fully soaked, place the spring roll paper onto a clean cutting board. They should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water.
Place the fillings in the bottom third of the wrapper. I used about 2 tablespoons of the rice noodles, a few cuts of carrots, 1 teaspoon sliced scallions, a pinch of fresh mint and basil, 2 avocado slices, 2 pieces of shrimp and a piece of butter lettuce per roll.
Fold the wrapped over the filling and start rolling everything into a roll. About halfway through the roll, stop and fold in the sides. Then continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls.
Once all of the spring rolls are assembled, serve immediately.