RECIPES

California Avocado Summer Rolls

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Ingredients

Serves: 12
12    spring roll wrappers
24    Bibb lettuce leaves
  Fresh California Avocados, peeled, seeded, quartered and sliced lengthwise in thirds*
3/4  cup  Thai basil leaves
3/4  cup  Mint leaves
cups  Pickled Vegetable Mixture (recipe follows)
cups  cooked and cooled rice vermicelli noodles
1 1/2  cups  House Sambal (recipe follows)
    Pickled Vegetable Mixture (Yield: 3 cups)
2 1/2  cups  champagne vinegar
cups  sugar
3/4  cup  water
tsp.  coriander seeds
tsp.  chili flakes
  Bay leaf
cups  carrots, julienned
1 1/2  cups  Green onion, sliced
1 1/2  cups  cucumber, julienned
    House Sambal (Yield: 1-½ cups)
1 1/2  cups  Fresno chilies, stems removed
1/4  cup  champagne vinegar
Tbsp.  sugar
  garlic clove
Tbsp.  soy sauce
Tbsp.  honey
Tbsp.  lime juice
1/2  tsp.  xanthan gum

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Pickled Vegetables:

  1. Place carrots, green onions, and cucumber in a heat proof bowl.
  2. Combine vinegar, sugar, water, coriander, chili flakes, and bay leaf in a saucepan. Bring to a boil.
  3. Pour vinegar mixture over vegetables and allow to cool for 2 hours at room temperature. Refrigerate for at least 12 hours.

House Sambal:

  1. Combine all ingredients in a commercial blender. Process on low speed for coarse texture.

Assembly:

  1. Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with.
  2. Place 2 Bibb lettuce leaves on the wrapper, 1 inch from the edge closest to you. Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, ¼ cup pickled vegetable mixture, and ¼ cup cooked rice vermicelli.
  3. Starting with the edge closest to you, tightly roll the spring roll. Trim ¼” off each end, then cut into 6 equal pieces. Repeat with remaining spring roll wrappers.
  4. Plate each roll (6 pieces) standing up and serve with 2 tablespoons of the house sambal.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Laura Osio, Kale & Clover, Scottsdale AZ

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