Roasted Pineapple and Shrimp Summer Rolls


  1. Thaw avocado slices and pineapple and pepper blend according to package instructions.
  2. To assemble the summer rolls; dip one sheet of rice paper in bowl of room temperature water to soften. Transfer to a clean, dry working surface. Place 3 pieces of halved shrimp in the middle of the rice paper. Top with 2 slices of avocado, 1 oz. pineapple and pepper blend, 1/4 oz. each carrots and cucumber, 2 sprigs of cilantro and 1 oz. rice noodles. Fold the sides up over the filling and roll into a cylinder shape.
  3. Repeat with remaining ingredients. Slice in half diagonally, if desired, and serve with 1 fl. oz. Ponzu sauce. Serve immediately.


  • 8 oz Simplot Harvest Freshâ„¢ Avocados: Avocado Slices, Frozen 12/2lb
  • 16 oz Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb
  • 16 sheets Vietnamese spring roll wrappers
  • 8 oz shrimp, large, cooked, halved lengthwise
  • 4 oz Carrot, julienne
  • 4 oz cucumber, julienne
  • 32 sprigs ea cilantro, fresh
  • 16 oz Rice vermicelli noodles, prepared
  • 16 fl oz ponzu sauce