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Shrimp, avocado and mango salad rolls Recipe

Shrimp, avocado and mango salad rolls
Source: Chatelaine

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Ingredients

  • 340-g pkg frozen cooked shrimp, thawed
  • 8 sheets rice paper
  • 1 mini cucumber, thinly sliced
  • 1 avocado, sliced
  • 1 mango, sliced into matchsticks
  • 16 sprigs cilantro
  • 1/4 cup chopped peanuts
  • 1/3 cup Thai sweet chili sauce
  • 1 tbsp rice vinegar
PREP TIME
30m
TOTAL TIME
30m
YIELD
4 servings

Instructions

  • PAT shrimp dry with paper towel.
  • LAY a damp kitchen towel on the counter. Fill a pie plate with warm water and place beside towel. Dip 1 rice paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Arrange one-eighth of cucumber along bottom third of round. Layer with avocado, then shrimp, mango, cilantro and peanuts.
  • LIFT rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally.
  • STIR chili sauce with vinegar in a small bowl until combined. Serve with rolls.

Dinner

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A recipe from Chatelaine

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