- Dipping Sauce:
- 1 ea. medium Avocados From Mexico
- 1 c. plain yogurt
- 1 t. horseradish
- 1 ea. lemon, juiced
- Salt to taste
- 4 ea. rice paper wrappers (8 1/2" size)
- 8 ea. medium shrimp, cooked, peeled and deveined
- 1 ea. medium Avocados From Mexico, sliced thinly
- 1 ea. large carrot, peeled and julienned
- 1 ea. large celery stalk, julienned
- 1 ea. small to medium yellow squash and/or zucchini, julienned
- 1/2 ea. small to medium red onion, sliced into thin ribbons
- 4 ea. small radishes, thinly sliced
- 1 in. knob of ginger, peeled and julienned
- Dipping Sauce: Place all ingredients for the dipping sauce into a blender or food processor and purée to a creamy consistency.
- Rolls: Prepare all vegetables and ginger as directed. / Take one rice paper wrapper and immerse it in warm water for about 1 minute, swirling it around gently until you feel the texture of the wrapper turn slightly gummy and the wrapper feels pliant. Remove it from the water quickly and place it on a clean and dry cutting board. / Place 1/4 of the veggies and ginger, 1/4 of the avocado and 2 shrimp in the center of the rice paper, distributing them evenly. Pull the bottom of the wrapper up and over the filling, then pull each of the sides in over the filling (like an egg roll or burrito), and roll gently until you have a tight cylinder. Repeat the process with each of the rolls. / Evenly distribute sauce into 4 small, individual bowls and serve with one roll.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!