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Roasted Pineapple and Shrimp Summer Rolls

Roasted Pineapple and Shrimp Summer Rolls Recipe
Yield: 16 Servings (4.5 oz.)

Yield: 16 Servings (4.5 oz.)

A take on Vietnamese summer rolls using leftovers and trimmings. Tangy roasted pineapple and pepper blend, chewy rice noodles, tender shrimp and rich avocado. All ready for dipping in a light citrus ponzu.

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb 6 each
Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb 16 oz.
Vietnamese spring roll wrappers 16 sheets
Shrimp, large, cooked, halved lengthwise 8 oz. 24 each
Carrot, julienne 4 oz.
Cucumber, julienne 4 oz.
Cilantro sprigs 32 each
Rice vermicelli noodles, prepared 16 oz.
Ponzu sauce 16 fl. oz.
Preparation Instructions:
Step 1
Thaw avocado halves and pineapple and pepper blend according to package instructions.
Step 2
Cut each avocado half into slices, about 6 slices per half.
Step 3
To assemble the summer rolls; dip one sheet of rice paper in bowl of room temperature water to soften. Transfer to a clean, dry working surface. Place 3 pieces of halved shrimp in the middle of the rice paper. Top with 2 slices of avocado, 1 oz. pineapple and pepper blend, 1/4 oz. each carrots and cucumber, 2 sprigs of cilantro and 1 oz. rice noodles. Fold the sides up over the filling and roll into a cylinder shape. Repeat with remaining ingredients. Slice in half diagonally, if desired, and serve with 1 fl. oz. Ponzu sauce. Serve immediately.
Products used in this recipe