From: Robin Covey, Novo Restaurant and Lounge, San Luis Obispo, CA. Yield: 8 servings.
8 spring roll wrappers
24 small shrimp (approximately 12 oz.), peeled and deveined
1 Tbsp. sriracha hot sauce
1 tsp. canola oil
pinch of salt and pepper
3 oz. bean thread noodles
1 Tbsp. toasted sesame oil
8 red lettuce leaves
2 oz. carrot, peeled, fine julienne
2 oz. daikon, peeled, fine julienne
4 oz. English cucumber, peeled, halved, seeded, sliced ¼” thick
1 large avocado, peeled, seeded, sliced into 24 slices
2 Tbsp. cilantro, finely chopped
2 Tbsp. mint, finely chopped
as needed for accompaniment, roasted unsalted peanuts, chopped
as needed for accompaniment, chili sauce and/or sweet soy dipping sauce
Heat canola oil in a pan over medium-high heat. Add sriracha, shrimp, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.
Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
To assemble: Dip a spring roll wrapper into warm water. Once it is soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about ¼ cup of noodles, then 3 shrimp, 6 to 8 carrot strips, 6 to 8 daikon strips, 6 to 8 cucumber slices and 3 avocado slices. Top with a pinch of chopped cilantro and mint. Fold in each side of the wrapper, then fold the bottom over filling and tightly roll up. Repeat with remaining wrappers and filling ingredients. Cut spring rolls in half and serve with optional accompaniments.