Shrimp, avocado and mango salad rolls Recipe

Name: Shrimp, avocado and mango salad rolls
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
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

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