1cupof dry rice noodlescooked according to the package directions
1large carrotthin julienne cuts
3scallionsthinly sliced
fresh mint
fresh cilantro
2avocados
½poundfresh shrimpcooked and sliced
Butter lettuce
For the sauce:
¼cuphoisin
2tablespoonspeanut butter
1teaspoonrice vinegar
2teaspoonssoy sauce
1teaspoonschili garlic sauce
½teaspoonsesame oil
Instructions
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.
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.
Notes
You can get really creative with how you assemble your filling since you can see it through the wrapper.