These Shrimp and Avocado Spring Rolls were such a delight in my third trimester. In the heat of late July, early August, by the time I got home from work most evenings, it would be after 6 and all I cared about was getting something relatively healthy made {quickly!} so we could eat and take a walk before I crashed for the evening. And these rolls did exactly that – I could have dinner on the table in under 20 minutes, didn’t have to turn on the oven, and still felt good about preparing and eating a healthy meal.
If you’ve noticed, I’m referring to my pregnancy in the past tense, which means Baby Brighton has finally arrived! Or rather he arrived 17 days ago, when our lives were forever changed for the better. To say we are smitten with him is a huge understatement. We find ourselves looking at one another saying “Can you believe he’s ours?” and “We made that little guy!” It’s such a beautiful feeling to experience the depth of love one feels for their child. Much like everyone told me, it’s a love I didn’t understand until he arrived and now I can’t imagine life without him. It blows my mind that he is already 17 days old – these first weeks as parents have been wonderful. We’ve spent our time with family and friends who have shared in our excitement, and leaned on one another as we figure out how to take care of this precious little blessing.
I cannot wait to share pictures and introduce you to him in my next post. And if baby stories aren’t your thing, skip the next post, and stay tuned for more healthy recipes! :) For now, enjoy these Shrimp and Avocado Spring Rolls!
Shrimp and Avocado Spring Rolls
Ingredients
- 6 rice spring roll wrappers
- 24 medium-large shrimp precooked with tail off
- 3/4 - 1 medium avocado
- 1 cup approximately shredded carrots
- 1 cup cucumber cut into small matchsticks
- 1-2 cups fresh spinach leaves
- 2-3 tbsp sweet chili sauce
Instructions
- Cut avocado in half, then cut into thin slices. Cut cucumber into matchstick pieces, approximately two inches long.
- Soak one rice paper wrapper at a time into a bowl of warm water for about 20-30 seconds. When the paper wrapper begins to loosen up and become elastic-like, remove from water and set on a damp towel or clean plate.
- Gently pat wrapper dry, then arrange vegetables in the center of wrapper. Start with the spinach leaves, then top with cucumber and carrots, followed by avocado slices, then top with shrimp {four per roll}.
- Fold the left and right sides towards the middle, then fold the top flap over the vegetables, tuck everything in, and tightly roll it all up.The wrapper will be sticky and delicate, work carefully, it will get easier with each one.
- Cut the rolls in half and place serve with sweet chili sauce.
Notes
Nutrition
