Corn, Jalapeno, and Shrimp Fresh Rolls

5 from 2 votes

Basil, corn, jalapeno, avocado, and rice noodles rolled up in a fresh rice paper wrapper

Prep Time45

Cook Time10

Total Time55

Keyword: stuffed

Servings: people as an app

Calories: 162kcal

To make the sauce, mix the mayo and cocktail sauce in a bowl. Squeeze in the lime juice and stir until fully combined. Set aside in the fridge until ready to use.
Brush the corn with some olive oil and grill the corn until slightly charred on all sides. about 3-5 minutes per side. Allow to cool before slicing all the kernels off the cobs.
Prepare an ice bath in a large bowl.
Bring some water to a bowl. Place the rice noodles in a small bowl. When the water is boiling, ladle enough water into the rice noodle bowl to cover the noodles, stir and soak according to package instructions until tender.
Add the shrimp to the boiling water and cook for about 3-5 minutes until cooked through. Transfer to ice bath to stop the cooking.
Finally it is time to make the rolls. Get all your ingredients ready and fill a wide and shallow bowl or pan with some water.
Dip a rice paper into the water for about 3-5 seconds and place it onto your work surface.
Add about 5 basil leaves, then 5 or so thin slices of avocado.
Next add on the rice noodles, then a spoonful of corn. Top with some candied jalapeno, and then 2 large shrimps.
Roll it up as tight as you can without ripping the wrapper. Repeat with the remaining rolls.
Coat a knife with some cooking spray and cut the rolls in half. Place them on a platter with the dipping sauce. Top everything with tajin and serve.