Best 2 Avocado Shrimp Rolls Recipes

**Avocado Shrimp Rolls: A Culinary Symphony of Freshness and Delight**

Indulge in a culinary journey with our tantalizing Avocado Shrimp Rolls, a symphony of flavors and textures that will captivate your taste buds. These exquisite rolls are meticulously crafted with the finest ingredients, showcasing the vibrant interplay of ripe avocados, succulent shrimp, and crisp vegetables. Each bite offers a burst of freshness, complemented by the delicate crunch of nori sheets and the savory notes of our specially crafted dipping sauce. Discover the art of sushi making with our step-by-step guide, guiding you through the process of preparing these delectable rolls with ease. Elevate your culinary repertoire with this versatile dish, perfect for impressing guests at a dinner party or enjoying as a light and satisfying lunch.

**Additional Recipes to Whet Your Appetite:**

- **Avocado and Shrimp Summer Rolls:** Experience a refreshing twist on the classic spring roll with these vibrant Avocado and Shrimp Summer Rolls. The combination of fresh herbs, colorful vegetables, and a zesty dipping sauce creates a light and flavorful dish that's perfect for warm-weather gatherings.

- **Shrimp and Avocado Salad:** Enjoy the simplicity of fresh flavors with our Shrimp and Avocado Salad. This delightful salad features plump shrimp, ripe avocados, and a medley of crisp vegetables, tossed in a tangy dressing. It's a healthy and satisfying meal that's perfect for a quick lunch or a light dinner.

- **Avocado Shrimp Tacos:** Take your taco night to the next level with these tantalizing Avocado Shrimp Tacos. Marinated shrimp, creamy avocado, and a vibrant slaw come together in a harmonious blend of flavors, creating a taco experience like no other.

- **Shrimp Avocado Toast:** Start your day with a nutritious and flavorful breakfast with our Shrimp Avocado Toast. Toasted bread is topped with a creamy avocado spread, succulent shrimp, and a sprinkling of spices, resulting in a satisfying and protein-packed meal.

Let's cook with our recipes!

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE

Shrimp, Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce image

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

4 ounces dried rice vermicelli
18 small to medium shrimp, shelled
2 avocados, peeled, pitted and sliced into 8 slices per half
1 mango, peeled, cut off of the pit and sliced thinly
12 (8-inch) round rice papers
1 head Boston lettuce, leaves separated and ribs removed
24 large mint leaves
1 bunch cilantro sprigs, well rinsed and dried
Chile-Mint Dipping Sauce, recipe follows
1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)
1 cup lime juice
1/2 cup rice wine vinegar
1/2 cup minced ginger
1/2 cup minced red onion
3 tablespoons minced garlic
1 bunch basil, leaves picked and chopped
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
1 roasted red bell pepper, peeled, seeded, and minced
1 roasted yellow bell pepper, peeled, seeded, and minced
2 tablespoons minced jalapenos
Salt and pepper

Steps:

Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

SHRIMP & AVOCADO ROLL

Shrimp & Avocado Roll image

Yummy shrimp maki! Serve with low sodium soy sauce for a heart healthy treat or indulge in your favorite dipping sauce. For a vegetarian version, omit the shrimp and add extra slices of carrot and avocado. Makes 6 servings as a main course or 48 appetizers.

Provided by rsarahl

Categories Asian

Time 1h

Yield 48 pieces, 6 serving(s)

Number Of Ingredients 7

Ingredients

6 sheets nori
4 1/2 cups cooked sushi rice
3/4 lb medium shrimp, cooked,peeled,deveined,and halved (about 1 1/2 cups total)
2 carrots, cut into 12 thin strips
1 1/2 medium avocados, cut into 12 one-quarter inch thick slices
6 green onion tops, each about 7 inches in length
1 cucumber, peeled,halved lengthwise,seeded,and cut into 12 thin strips (7-inch)

Steps:

Cut off top quarter of each nori sheet along short end.
Place one sheet of nori with the shiny side down on a sushi mat.
The long end should be toward you.
Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
Lift the edge of the nori closest to you and fold it over the filling.
Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
You need to press firmly on the roll to keep it tight.
Continue rolling to the top edge and press the mat at the top to seal the roll.
Let the roll rest for 5 minutes with the seam side down.
Repeat the procedure until all 6 sheets of nori are filled and rolled.
Slice each roll into 8 pieces and serve.

Tips:

Choose ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently press it. It should give slightly to the touch but not be mushy.
Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them in the refrigerator overnight or under cold water for 30 minutes.
Make sure the shrimp are cooked through: Shrimp are done cooking when they are opaque and pink. Overcooking shrimp can make them tough and rubbery.
Use a sharp knife to cut the avocado: A sharp knife will help you make clean, even cuts. This will make your avocado shrimp rolls look more professional.
Be careful not to overfill the rice paper wrappers: If you overfill the wrappers, they will be difficult to roll and may break.
Serve the avocado shrimp rolls immediately: Avocado shrimp rolls are best served immediately after they are made. The rice paper wrappers will start to soften over time, so it's important to eat them while they're still fresh.

Conclusion:

Avocado shrimp rolls are a delicious and healthy appetizer or light meal. They're perfect for parties or potlucks and can be made ahead of time. With a few simple tips, you can make avocado shrimp rolls that look and taste like they came from a restaurant.

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