Products used in this recipe
Roasted Pineapple and Shrimp Summer Rolls
Yield: 16 Servings (rolls)
Yield: 16 Servings (rolls)
A take on Vietnamese summer rolls using leftovers and trimmings. Tangy roasted pineapple and pepper blend, chewy rice noodles, tender shrimp and rich avocado. All ready for dipping in a light citrus ponzu.
Preparation Instructions:
Step 1
Thaw avocado and pineapple and pepper blend according to package instructions.
Step 2
Cut each avocado half into slices, about 6 slices per half.
Step 3
To assemble the summer rolls; dip one sheet of rice paper in bowl of room temperature water to soften. Transfer to a clean, dry working surface. Place 3 pieces of halved shrimp in the middle of the rice paper. Top with avocado, 28g of pineapple, about 6g each carrots and cucumber, 2 sprigs of cilantro and 11g of rice noodles. Fold the sides up over the filling and roll into a cylinder shape. Repeat with remaining ingredients. Slice in half diagonally, if desired, and serve with about 30ml of Ponzu sauce. Serve immediately.
