Fresh avocado spring rolls

Rice wraps are so weird.

Seriously, you start off with a thin piece of translucent paper that does not look edible in any way or form.  You soak the rice paper in hot water for about 10 seconds and it becomes sticky and membrane-like.

It still does not look edible.

But alas, if you can overcome the bizarreness and cocoon qualities of the rice wrap, you will be rewarded.

Your reward?  Fresh avocado spring rolls.  As mentioned previously, my new Canadian Living cookbook was to thank for the recipe.

Basic fact: avocado makes everything better.  Including this refreshingly cool summer (or late spring) meal.  These were the second part of the little dinner party Ariel and I had on Sunday night.

Sunday night dinner: a random combination of dishes, but delicious nonetheless

In hindsight, I probably should have chopped one of my spring rolls in half so you could see the innards of my dinner.  Unfortunately I was far too eager to eat and forgot this step, so let me just explain the contents to you: grated cucumber, carrot and vermicelli (you know, those skinny, see through noodles that look like elderly angel hair).

Also contained within was a healthy dose of fresh coriander (I sucked up my hatred for it) and chopped mint leaves.  Using our fingers, we slathered on some sweet chili sauce, courtesy of my roommate Lindsay (a very necessary step requiring no utensils whatsoever).

Et voila!

Recipe: Fresh avocado spring rolls
Adapted slightly from Canadian Living
- 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 

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).

 

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8 comments
  1. Kristine said:

    i saw them on tastespotting too….it looks so light and fresh..this will be my dinner tomorrow!

  2. zbylove said:

    We had more than 3,000 attend last year, and we’re doing everything we can to make this

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