Monday, September 10, 2012

Avocado Summer Roll

These are one of my new favorite snacks/appetizers. They are light, healthy, and crazy delicious. There are lots of variations you can make to the recipe below. You could include cabbage, jicama, baked tofu, bean sprouts etc. One thing I always tend to include though is fresh basil. Mixed with the light rice paper and crunchy vegetables, the flavors combine for a perfect and refreshing summer snack.

Avocado Summer Roll

1/2 cup cooked rice noodles, cold
2 avocados
10 rice paper rounds, 6 or 8 inches in diameter
10 green lettuce leaves
Leaves from 1 bunch fresh basil
2 carrots, coarsely shredded

Halve, pit, and peel the avocados, then cut them into 1/2-inch cubes.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Using another town, pat the top of the rice paper dry.

Center a lettuce leaf on top of the rice paper. Starting about one-third in from the edge closet to you, arrange a few of the basil leaves in a line across the lettuce. Top with a small row of the carrot, avocado, and noodles; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down.

Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswire.

Makes 20 rolls, serves 8 to 10.

Dipping Sauce

2 tablespoons canola oil
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon red chili flakes

In a small bowl, stir together the oil, vinegar, soy sauce, brown sugar, and chili flakes until the sugar dissolves.

Serve with Avocado Summer Rolls.


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