Shrimp and Avocado Spring Rolls!

Hello friends and HAPPY WEDNESDAY!

Goodness gracious do I have the most DELICIOUS meal comin’ atcha tonight!

Before I start – I’ve just got to say, these recipes have helped me get to 5.4 MILLION monthly impressions on Pinterest! So, thank you to everyone for commenting and sharing!

So for the last week, it’s been 91 degrees in NYC, and my air conditioning unit hadn’t been installed yet.

Therefore, you couldn’t pay me enough money to turn on my oven!

However! Date night is date night! And Steven and my Wednesday night dinner tradition will NOT be derailed just because I can’t access my oven!

And let me tell ya – oven or not – this meal was a SHOW-STOPPER!

Introducing my SHRIMP AND AVOCADO SPRING ROLLS!

I have made these before without shrimp – to big time fanfare reception. We’re talking – they are requested a lot.

But I usually serve them with baked fish. Soooo, I figured, why not beat the heat, and put pre-cooked shrimp into the rolls themselves!

And boy, were they ever good. BUT THE SAUCE!!

OH MY STARS, this peanut dipping sauce is what dreams are made of! It’s a little spicy, a little tangy, a little sweet, a LOT rich and nutty — I’m telling you, you’ll want to drink it. I was literally licking the plate. (So much for manners on date night, right?? Sheesh Care, be a lady!)

(And they’re gluten free, dairy free, and Keto/Paleo/Specific Carb Diet friendly when you omit a few things!)

OK – enough with the chit chat….let’s get to the food! — ONE FINAL THING — There are some “non-pantry staples” in this recipe, so I’ve linked them for you to make it super easy! (You’ll get them delivered tomorrow with Amazon Prime!)

Here’s What You Need: (Serves 2)

Rice paper (You can find these at most groceries in the Asian section, or online –> This is the brand I use!) – SCD option: Use butter lettuce as wrap
1 lb jumbo shrimp, cooked – peeled, deveined, tail off, and cut in half – butterflied
1 Carrot, finely julienned
1/2 cucumber, seeded and finely julienned
1 red pepper, finely julienned
1 avocado, sliced
1 mango, sliced
cilantro, minced
butter lettuce
chopped cashews
rice vermicelli noodles, cooked per package directions – SCD option: omit

Peanut Butter Dipping Sauce! THIS IS SO GOOD!

1/4 cup creamy peanut butter (SCD use almond butter)
4 tsp reduced sodium soy sauce or tamari (SCD use coconut aminos)
juice of 1/2 a lime
2 teaspoons date syrup (or brown sugar)
1 tsp sriracha (SCD omit)
2 Tbsp freshly grated ginger
one or two drops (literally) of toasted sesame oil (this baby is potent and a little goes a LONG way!)

Tools:
Large bowl
Large Plate
Good Chef’s knife
Measuring cups/spoons

Directions:
These are a little labor intensive the first time, but once you get the hang of it, you can whip out these babies in no time flat!

First, make your dipping sauce by combining all the ingredients into a small mixing bowl. Cover and refrigerate until you’re ready to eat.

Then, prep all your veggies, shrimp and mango. The smaller and thinner the pieces (think matchsticks), the better. If you’re not going for aesthetics, you can GRATE the veggies (minus the shrimp, mango and avocado) on a box grater — which is a lot less labor.

Note: When slicing your shrimp in half, butterfly it so that it still maintains the shape of the shrimp, but is half as thick!

Also, cook your vermicelli noodles, and when they’re finished, toss them with 1/2 tsp of toasted sesame oil to prevent them from sticking.

To make the rolls, soak a sheet of rice paper in water until it begins to soften. Then, carefully (it tears super easily!) with two hands, take it out and spread it on a plate or cutting board.

Then, put three shrimp halves down first (so they will be visible from the outside), then a butter lettuce leaf, and then fill with some vermecilli noodles, a few carrots, cucumber, red pepper, mango, avocado, cilantro and chopped cashews, and then fold it up like a FRAGILE burrito.

Protip: it’s easier to roll the LESS you fill it up! So, RESIST the urge to super-stuff these babies!

Customize however you’d like! (Other delicious additions: fresh basil, pineapple, sugar snap peas, seaweed flakes, etc!)

They will store for up to 3 days in the fridge.

OK -WOW!!!!

I cannot get over how absolutely incredible these were.

There is just something about the texture of the rice paper that is just so fabulous! Sticky, chewy, gummy – kind of reminiscent to the texture of boba! And it’s mirrored with the vermicelli noodles on the inside!

That, coupled with the crispy-crunchy veggies and the hard bite of the cashew nuts, the meaty shrimp, the creamy avocado and the sweet, juicy mango! It is a symphony of flavors, colors, and textures!

And tastes! Oh my gosh – the sweet mango, the nutty peanut butter, spicy ginger, fresh cilantro, “carby” rice noodles, and buttery avocado! I can’t get over how phenomenal it is.

And don’t be fooled — these bad boys are FILLINGGGGG! They may look cute and “fun sized” – but wow! Between the healthy fats, lean protein and wholesome carbs, these puppies have staying power!

Whatever you do, make these spring rolls!

Not only are they downright delicious, but it’s a great date night meal, because it’s a fun partner activity to make together!

Until next time!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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