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QUICK & EASY
ENTERTAINING
Cucumber & Shrimp Spring Rolls
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings Per Recipe: 12
This Cucumber & Shrimp Spring Roll recipe is a fresh take on Asian-inspired spring
rolls. Shrimp surrounded by avocado, cucumber, snap peas and micro-greens
make a beautiful, delicious, and colorful dish. Pro tip: To prevent browning,
squeeze a little lemon onto the avocado slices before adding to the wrap.
Ingredients
12 26/30 count Waterfront BISTRO
cooked shrimp (butterflied)
1 English cucumber (cut into ribbons
lengthwise using a vegetable peeler)
1/2 medium avocado (cut into 12 strips)
12 sugar snap peas (cut in half lengthwise)
3/4 cup microgreens
juice of 1/2 lemon
1-2 Tbs extra virgin olive oil
1/2 tsp maldon sea salt
1/4 tsp ground black pepper
Directions
1. Place cucumber ribbon on cutting board. A couple of
inches from the end of the ribbon, place the avocado,
pea, shrimp and 1 tablespoon micro greens. Bring the
small end of the cucumber up to wrap the ingredients.
Holding firmly, roll until the cucumber is completely
wrapped around the ingredients. Continue until all
wraps are assembled.
2. Place on serving tray. Squeeze lemon juice over the
rolls and drizzle with olive oil. Sprinkle salt and pepper
over rolls. Serve.
*All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
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