Shrimp and Avocado Summer Salad Rolls

Shrimp and Avocado Summer Salad Rolls

Makes 4 rolls, serves 2

For the rolls:
12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed
2 teaspoons grapeseed or other flavorless oil
1/8 teaspoon salt
4 rice paper wrappers (or more, if needed)
1 avocado, halved, pit removed and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)

For the dressing:

2 tablespoons tahini
2 teaspoons yellow miso paste
2 tablespoons lemon juice
2 tablespoons warm water
1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400°F. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.

Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.

To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 

Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.