Shrimp Fresh Rolls with Sweet Chili Sauce

Vietnamese-style spring rolls are a smart way to spend less time at the stove. Roll up tender shrimp with creamy avocado, cute sprouts, and cool mint, before dunking in a sweet sauce.

What You Get

Peeled, deveined shrimp (see note below)

Rice noodles

Mint

Avocado

Rice paper wrappers

Sprouts

Sweet chili sauce

What You’ll Need

Salt

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Bring a pot of salted water to a boil. Remove from the heat, add the shrimp, and poach until bright pink and tightly furled, 1 to 2 minutes. Drain the shrimp and rinse under cold water until cool. Pat dry with paper towels. If you want, you can split the shrimp in half to make them thinner and easier to roll.

Step 2

Cook the noodles in the microwave, 1 to 2 minutes or according to package instructions. Remove the noodles from the pouch and let cool.

Step 3

Meanwhile, pick a handful of mint leaves and toss the stems. Peel, pit, and slice the avocado. Fill a shallow bowl with warm water to soak the rice paper wrappers. Line up the wrappers, noodles, shrimp, sprouts, and mint on the counter.

Step 4

To assemble the fresh rolls, working with one wrapper at a time, dip it briefly in the warm water to soak. Place it on a board and let the paper continue to soften. Line up pinches of the noodles, shrimp, avocado, sprouts, and mint. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining fresh rolls.

Step 5

Transfer the fresh rolls to plates and serve, with the sweet chili sauce for dipping.

Contains: crustaceans.

Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.