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Shrimp and Avocado Summer Rolls with Sweet Chili Dipping Sauce

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Servings 8

Ingredients
  

  • 8 spring roll wrappers
  • 24 small shrimp approx. 12 ounces, peeled and deveined
  • 1 Tbsp. sriracha hot sauce
  • 1 tsp. canola oil
  • Pinch of salt and pepper
  • 3 oz. bean thread noodles
  • 1 Tbsp. toasted sesame oil
  • 8 red lettuce leaves
  • 2 oz. carrot peeled, fine julienne
  • 2 oz. daikon peeled, fine julienne
  • 4 oz. English cucumber peeled, halved, seeded, sliced ¼" thick
  • 1 Fresh California Avocado * peeled, seeded, sliced into 24 slices
  • 2 Tbsp. cilantro finely chopped
  • 2 Tbsp. mint finely chopped
  • As needed Roasted unsalted peanuts, chopped, as needed as an accompaniment
  • As needed Chili sauce and/or sweet soy dipping sauce as an accompaniment

Instructions
 

  • Heat canola oil in a pan over medium-high heat. Add the sriracha, shrimp, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.
  • Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
  • Assemble:
  • Dip a spring roll wrapper into warm water. Once soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about ¼ cup of the noodles, then 3 shrimp, then 6-8 carrot strips, 6-8 daikon strips, 6-8 cucumber slices, then 3 avocado slices. Top with a pinch of chopped cilantro and mint.
  • Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. ** Repeat with remaining wrappers and filling ingredients.
  • Cut spring rolls in half and serve with optional accompaniments.