Sweet Chili Rolls With Shrimp, Avocado And Mango
- 2 1/2 cups cooked medium shrimp, peeled, deveined and diced
- 2/3 cup avocado, diced
- 2/3 cup mango, diced
- 1/2 cup pea shoots, chopped
- 1/3 cup mint or cilantro, chopped
- 20 Vietnamese spring roll skins
- sweet chili sauce
- Combine first five ingredients in a bowl. Place hot tap water in a wide-bottomed shallow pan and soak spring roll skin, covered, for 1 minute. Carefully remove and place on a dry paper towel or damp cloth. Place a scant teaspoon of filling at the bottom of the skin. Place a heaping tablespoon of sweet chili sauce onto the filling. Fold the wrapper so it just covers the filling. Fold the sides tightly without ripping the skins. Now roll the skin the rest of the way as snugly as possible. Repeat until the filling is gone. Replace hot water or paper towels as needed.
shrimp, avocado, mango, pea shoots, mint, roll skins, sweet chili sauce
Taken from www.epicurious.com/recipes/member/views/sweet-chili-rolls-with-shrimp-avocado-and-mango-50086158 (may not work)