Products used in this recipe
Roasted Pineapple and Shrimp Summer Rolls
Yield: 16 Servings (4.5 oz.)
Yield: 16 Servings (4.5 oz.)
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.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 6 each | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 16 oz. | |
| Vietnamese spring roll wrappers | 16 sheets | |
| Shrimp, large, cooked, halved lengthwise | 8 oz. | 24 each |
| Carrot, julienne | 4 oz. | |
| Cucumber, julienne | 4 oz. | |
| Cilantro sprigs | 32 each | |
| Rice vermicelli noodles, prepared | 16 oz. | |
| Ponzu sauce | 16 fl. oz. |
Preparation Instructions:
- Step 1
- Thaw avocado halves 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 2 slices of avocado, 1 oz. pineapple and pepper blend, 1/4 oz. each carrots and cucumber, 2 sprigs of cilantro and 1 oz. 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 1 fl. oz. Ponzu sauce. Serve immediately.
