Spring roll with shrimp
1 serving
7 minutes
Shrimp spring rolls are the embodiment of freshness and sophistication in Pan-Asian cuisine. Light yet nutritious, they offer a harmony of flavors: tender avocado pairs with creamy cheese, crunchy sweet peppers, and aromatic arugula. The firm shrimp add a marine touch while the rice paper preserves their delicate texture. This recipe comes from Vietnam, where spring rolls symbolize renewal and purity. Perfect for a light dinner or snack, it delights not only with taste but also with aesthetic presentation. Serve with sweet or spicy sauce to highlight the richness of the ingredients.
1
Cut the pepper into thin strips.
- Ramiro pepper: 30 g
2
Cut the avocado in half, place it in a deep bowl, and drizzle with lemon juice.
- Avocado: 65 g
- Lemon: 1 piece
3
To salt.
- Sea salt: to taste
4
Add cream cheese.
- Cream cheese (curd cheese spread): 1.5 tablespoon
5
Thoroughly mash with a fork.
6
Soak the paper in room temperature water for a few seconds.
7
Place the sheet on a flat surface, then spread the avocado mixture on it.
- Avocado: 65 g
8
Shrimp should be thawed in advance or scalded with boiling water.
9
Place pepper on the avocado mass.
- Ramiro pepper: 30 g
10
Place greens on the side and shrimp on top.
- Rocket (arugula): to taste
- Cooked peeled prawns: 3 pieces
11
Wrap the paper with filling into a roll and season with chili flakes. Done.
- Sea salt: to taste
