Vietnamese Spring Roll with Glass Noodles, Shrimp, Avocado & Arugula

Prepare your sauce: in a small bowl, add soy sauce, fish sauce, rice vinegar and squeeze the juice of one orange, and finally add sesame seeds. Mix well and set aside.

Prepare your shrimp. Boil shrimp in salt water until cooked and then rinse in cold water. Slice shrimp in half, and under soft running water, rinse the veins from the shrimp. Leave shrimp aside.

Prepare the potato noodles. In boiling water, boil noodles for about 5 minutes until cooked. Drain and rinse in cold water. It is important to rinse noodles in cold water. Place noodles aside.

Slice carrot into julienne pieces.

In the middle of the avocado, make slice around the avocado. With your hands, twist the avocado to separate the two halves of avocado. With a knife, punch through the large pit so the knife is anchored in the pit. Once knife is anchored in the pit, you can move the pit around and remove it from the avocado. With a spoon, carefully scoop out the avocado from its skin. Slice the avocado into thin pieces.

In a shallow pan, boil water. After water boils, turn off fire. Take a sheet of rice paper and drown it into the water for 10-15 seconds. Rice paper cooks very quickly.

On cutting board, carefully place the rice paper down. Try to flatten rice paper as much as you can so there are no wrinkles.

Add noodles, carrot, shrimp (use 1 shrimp per roll), avocado, and arugula.

Now fold. First, lift one side of rice paper and make one fold. Then take each side of the rice paper and fold it inward. Continue to fold until you have a nice roll.

Take some of the sauce and drizzle over spring rolls.

Serves: 6-8