Sauté shrimp in olive oil and season with salt and pepper - set
aside.
Cook rice noodles - set aside.
Set aside sauce and peanuts in salad package.
Slice avocado thinly - set aside.
Prepare rice papers and one at a time, fill with salad, noodles,
shrimp,and avocado. (Maybe try adding some dressing inside
spring rolls?) Fold in ends and roll.
Serve with sauce.
Originally Submitted
3/30/2015
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You can add this Ginger Bok Choy Avocado Shrimp Spring Rolls recipe to your own private DesktopCookbook.