DIRECTIONS
1
In a medium pot, boil 4 cups water. Meanwhile, peel, devein and remove the tails of the shrimp.
2
Add Shrimp to the pot and boil for 1 ½ to 2 minutes, until fully cooked.
3
Remove shrimp and place in ice water. Remove from ice water and pat dry.
4
Pour 4 cups of warm water into a large bowl and dip rice paper one at a time in water and place on plate. A quick dip in the water will make it al dente; it will soften more on the plate.
5
Start layering ingredients about 2/3 down the rice paper, leaving enough room at the bottom to fold over. Start with purple cabbage, carrots, mango and mint.
6
Tuck and roll first layer and then add shrimp across -- two per roll. Tuck and roll once more. Fold the right and left ends on top and roll the rest.
7
Cut in half at an angle.
8
To make the dressing, blend the olive oil, lime juice, cilantro, avocado, garlic clove and sea salt in a food processor or blender until smooth.
9
Pour out and sprinkle with chili flakes.
10
Note:
To make an individual serving, reduce the spring roll ingredients to 1/3 the amount suggested. For the dressing, keep measurements the same and freeze the remaining for future use. Add chili flakes when defrosted. Will keep in freezer for 1 month.