Zucchini rolls with shrimps and rice noodles

Prepare the noodles according to package instructions. Cool and place in a deep bowl.

Cut the asparagus into small slices, peel and cut the avocado into thin slices, if it is soft, just mash with a fork. Boil the shrimp in advance and cut into thin slices.

Add the asparagus, avocado, and shrimp slices to the bowl of noodles. Drizzle with rice vinegar, lime juice and Thai sweet sauce. Salt and mix everything.

Cut the zucchini lengthwise into thin slices and lightly salt. Put some noodles mixed with shrimp and vegetables on a strip of zucchini, wrap it with a roll and chop with a skewer. Thus prepare all the rolls from the remaining ingredients.

Put the finished rolls on a serving plate, sprinkle with any fragrant oil (sesame, olive or pumpkin), sprinkle with chopped or chopped seaweed chips and pea sprouts.