Avocado-Shrimp Spring Rolls

Warning: only make these on a lazy weekend or if your kid is OBSESSED with Tumble Leaf and will leave you alone for a long period of time. Feel free to join me in screen-time-induced-guilt gorging of spring rolls afterwards.

Youtube how to roll these because obviously I couldn't figure it out. They still taste good, though. I've never been big on presentation.

Avocado-Shrimp Spring Rolls
From Whats Gaby Cooking

• Rice Paper
• 1 cup cooked rice noodles
• 1 large carrot, thinly julienne cut
• 3 scallions, thinly sliced
• mint
• cilantro
• 2 avocados
• 1 pound baby shrimp, cooked

Soak one spring roll paper at a time for about 30 seconds in a shallow bowl of water.  Once soaked, place on a clean cutting board.  If they aren't completely soft - dip them back in the water

Place fillings on bottom third of the wrapper. A line of shrimp, noodles, carrots, scallions, a leaf of mint and some cilantro and avocado slices.

Wrap the rice paper over the filling then fold the ends in. Continue rolling until you have a tight roll.  You might want to youtube it. It's trickier than it looks. Transfer the finished roll to a clean plate and start again.  Serve immediately with peanut dipping sauce.

Peanut Dipping Sauce

• 1/4 cup hoisin sauce
• 2 tablespoons smooth peanut butter
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon oil

Combine all the ingredients in a medium bowl and whisk together.

Next time: Put a little more heart into the sauce- use smooth peanut butter instead of crunchy. And add butter lettuce to roll. And make it a make your own spring roll party! Its easy to make all the ingredients but a pain in the butt to roll them all- so make your guest do them. Also figure out a way to keep them overnight- my too-damp paper towel left them super soggy.