Spring rolls with shrimp and avocado
12 servings
120 minutes
Shrimp and avocado spring rolls are the embodiment of refined gastronomy, where the airy rice wrapper encapsulates a harmony of textures and flavors. This recipe combines the freshness of seafood with the creamy tenderness of avocado and the crispy lightness of vegetables. Oyster sauce adds depth to the flavor, while sesame gives a spicy nutty note. Although this dish is often associated with Asian cuisine, in this rendition it has acquired the elegance of Mediterranean traditions. Perfect for a light dinner or an original appetizer at a festive event. Serving with spicy sweet chili sauce reveals all facets of the flavor palette, making each bite special. The crispy golden layer from frying turns these rolls into a true sensation, providing both visual and taste pleasure.
1
Clean the shrimp, remove the intestine, cut each tail in half, season with salt and pepper, and set aside.
- King Prawns: 15 pieces
- Ground black pepper: to taste
2
Peel the garlic, chop it into small cubes, and do the same with the ginger. Sauté in a hot pan with olive oil.
- Garlic: 4 cloves
- Ginger: 20 g
- Olive oil: 1 tablespoon
3
Peel the carrot, cut it into thin strips, chop the cabbage, add to the pan with ginger and garlic, and fry for 3-4 minutes on low heat until semi-cooked.
- Carrot: 1 piece
- Cabbage: 100 g
4
Soak the rice noodles in boiling water until soft, then drain and cut the noodles into 4 pieces to match the length of vegetable strips. Add the noodles to the pan and sauté until transparent; if they don't become transparent, add a little olive oil and water. Remove from heat.
- Thin rice noodles: 100 g
- Olive oil: 1 tablespoon
5
Pour the noodle-vegetable mix with oyster sauce and mix thoroughly.
- Oyster sauce: 3 tablespoons
6
In another pan, roast the sesame seeds until lightly golden (about 2 minutes, stirring constantly). After the time is up, remove the sesame from heat and add it to the pan with noodles, mixing thoroughly. Add chopped cilantro and mix.
- Sesame: 2 tablespoons
- Chopped cilantro (coriander): 3 tablespoons
7
Fry the shrimp in olive oil for about 1-2 minutes, remove from heat, and let cool slightly.
- King Prawns: 15 pieces
- Olive oil: 1 tablespoon
8
We peel the avocado and cut it into thin strips.
- Avocado: 1 piece
9
We take a large container, fill it with warm water (in which we will soak the rice paper to make it pliable so we can wrap our filling in it).
10
We take a rice paper sheet, quickly dip it in water, place it on the table, carefully lay the noodle-vegetable mixture on the edge of the sheet, then add a few shrimp and avocado slices (leaving margins on all sides of the rice paper). First, we fold in the remaining side edges, then the top edge and start rolling our filling while ensuring nothing spills out and the sheet doesn't tear. After wrapping the roll, we wrap it in another rice paper sheet. Each roll requires 2 rice paper sheets.
- Rice paper: 24 pieces
11
After making 12 rolls, heat a thick-sided pan, pour in vegetable oil, and place the rolls in so they do not touch each other (usually 2-3 rolls fit). Fry until a golden crust forms on the entire surface of the roll. Remove with a slotted spoon and blot excess fat with a paper towel.
- Vegetable oil: 200 ml
12
Serve with sweet chili sauce.
- Sweet chili sauce: to taste