Shrimp and Guacamole Spring Rolls
  • 4 rice wrappers
  • 1/2 pound large shrimp, precooked
  • 2 carrots, julienned
  • 1/2 English cucumber, julienned
  • 1 package pea shoots
  • 1 8 ounce container Authentic (or your favorite variety) Yucatan Guacamole
Slice the shrimp in half-lengthwise. Soak 1 rice wrapper for about 15-20 seconds in water until wrapper starts to soften. Remove to a workable surface (letting as much water drain off as possible) such a as cutting board. Spread half the rice wrapper with Yucatan Guacamole (about 2-3 tablespoons) and layer carrots, cucumber, and pea shoots on top. Roll up burrito style. Repeat with remaining ingredients. Refrigerate and cut the rolls crosswise into 1-2 inch pieces when ready to serve.
Makes 4 rolls, about 16 pieces.
Try these quick and convenient menu ideas made more delicious with the great taste of Yucatan Guacamole.