Vietnamese shrimp salad rolls are a great alternative to the typical salad and easy to make ahead of time for a fresh and healthy meal on the go.
Vietnamese Shrimp Salad Rolls
- 16 oz medium-sized shrimp
- 2 ripe avocados, peeled and sliced
- 3 oz sunflower sprouts
- 2 red peppers, julienne
- 3 oz apple, julienne
- 6 rice wraps
- 2 oz wasabi mayo
- 1 tsp wasabi paste
- 1 cup mayonnaise
- Juice of one lime
You'll need to work fast, so make sure the ingredients are ready to go. Vietnamese Shrimp Salad Rolls are best served immediately but can be made up to 6-8 hours ahead and covered with cling film.
Combine all ingredients for wasabi mayo in a bowl, whisk and set aside.
Place rice wraps in a medium bowl, cover with cold water so they are completely submerged. Allow to soak for a couple minutes, remove and lay out on a cutting board.
Start by placing a little wasabi mayo (1 tsp) per rice wrap. Top with avocado, then apple, sprouts and finally, shrimp. Fold the left side over and bring the right side over until they almost meet in the centre. Then, with the long side nearest you, simply fold over and roll up tightly. Slice each roll in half.
For more meal ideas, check out these healthy recipes.