Zucchini Rolls with Shrimp and Rice Noodles
These rolls are a light summer appetizer in which thin slices of raw zucchini stand in for the usual rice wrappers. Inside is cool rice noodle tossed with cooked shrimp, sliced asparagus, and creamy avocado, dressed with rice vinegar, lime, and Thai sweet chili sauce. Crisp nori chips and pea shoots add a final accent of freshness and a hint of the sea.
Good to Know
Use young, firm zucchini: only those give flexible slices that won’t crack as you roll. A vegetable peeler or mandoline makes slicing easy. If you don’t have asparagus, swap in thinly sliced green beans or cucumber; just keep that crunch. You don’t have to pull out the skewers before serving, but warn your guests.
- Cool the noodles well and toss them with a little oil so they don’t clump.
- The rolls are best chilled; make them no more than an hour before serving, or the zucchini will weep.
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Ingredients
Instructions
Cook the noodles according to the package directions. Let cool and place in a deep bowl.
Cut the asparagus into small slices; peel and thinly slice the avocado, or simply mash it with a fork if it's soft. Cook the shrimp ahead of time and slice thinly.
Add the asparagus, avocado, and sliced shrimp to the bowl of noodles. Dress with the rice vinegar, lime juice, and Thai sweet chili sauce. Season with salt and toss everything together.
Slice the zucchini lengthwise into thin sheets and lightly salt them. Place a little of the noodle, shrimp, and vegetable mixture on a zucchini strip, roll it up, and pin with a skewer. Make all the rolls the same way with the rest of the ingredients.
Arrange the finished rolls on a serving plate, drizzle with any fragrant oil (sesame, olive, or pumpkin seed), and scatter with crumbled or julienned nori chips and pea shoots.
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