Avocado Shrimp Summer Rolls

Ingredients

• 3 small carrots
• 1 medium cucumber
• 220 g white cabbage
• 1 Avocado
• 9 large cooked shrimp
• 1 stalk fresh basil
• 30 g rice noodles
• 2 tbsp rice vinegar
• 3 round rice paper sheets
• 1 tbsp soy sauce
• chili flakes
• 3 tbsp Lime juice

Instructions

1. 1.

   Peel and wash the carrots and cucumber, then slice them lengthwise into thin strips. Wash the cabbage, shake off excess water, and cut it into pieces. Halve the avocado, remove the pit, loosen the flesh from the skin, and slice into strips. Clean the shrimp. Rinse the basil, shake dry, and pluck the leaves.

2. 2.

   Cover the rice noodles with boiling water and let them sit for 10 minutes. Drain the noodles and mix in 1 tbsp rice vinegar.

3. 3.

   Soak each rice paper sheet individually in warm water for 10–30 seconds until soft and pliable.

4. 4.

   Lay a rice paper sheet on a plate and layer it with noodles, vegetables, cabbage, avocado, three shrimp, and basil. Leave about 3 cm free on the sides.

5. 5.

   Carefully fold the rice paper over the filling on three sides to form a roll. Repeat the process with the remaining ingredients.

6. 6.

   Whisk together soy sauce, chili flakes, lime juice, and rice vinegar to make the dipping sauce.

7. 7.

   Cut the summer rolls in half and serve with the sauce.