Fresh avocado spring rolls
Source of Recipe
Adapted slightly from Canadian Living
List of Ingredients
- 90 grams of vermicelli
- 1 carrot, grated
- 3/4 cup cucumber, grated
- 1/4 cup mint, chopped
- 1/2 cup coriander leaves, chopped
- 1/8 cup seasoned rice vinegar
- 2 tsp fish sauce
- 1 large avocado
- 12 rice wrappers
Recipe
In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to bowl. Cut into smaller portions. Add carrots, cucumber, mint, coriander, vinegar and fish sauce; toss to combine. Peel and pit avocados; cut into slices.
Fill 9-inch pie plate with hot water. Dip each rice-paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel.
Onto centre of each wrapper, spoon 1/4 cup noodle mixture; form into log shape. Top each with 1 slice avocado (or put the avocado down first if you want them to look pretty like mine!). Fold bottom then sides of wrapper over filling; roll into cylinder. Serve with sweet chili dipping sauce.
Makes 12 servings (three spring rolls are about all each person needs, so this technically “serves” 4).
|
Â
Â
Â
|
member logon
