Asparagus Avocado Spring Rolls With Basil, Cilantro & Shrimp
Time: 10 Minutes
Yield: 8 Spring rolls
(8 Item Recipe)
8 Spring Roll Rice Wrappers
1 Large Organic Carrot, peeled and grated
4 Organic Asparagus, cut in half
1/2 Organic Avocado, sliced in thin strips
1/2 Head Organic Napa Cabbage, shredded
16 Cooked Medium Organic Shrimp, cut in half
1/4 Cup Fresh Organic Cilantro Leaves
1/4 Cup Fresh Organic Basil Leaves
Bring a large saucepan of water to a boil over heat, remove from heat and cover to keep warm. With one spring roll wrapper at a time: dip wrapper briefly in hot water then place on a clean work surface. Take carrots, cabbage, asparagus, shrimp, cilantro and basil over surface of wrapper and roll up. Repeat until all wrappers and fillings are used.
You can use chicken or tofu in place of the shrimp. You can also add any veggies you enjoy.
See spring roll dipping sauce in our recipe section.
Omit shrimp and add tofu or another favorite veggie in place. You can make these
all veggie or with small tofu squares.