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.
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.
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).
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
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).