Ingredients with Measurements:
- 8 rice paper wrappers
- 2 ripe avocados, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, chopped
- 1/4 cup hoisin sauce
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Water for soaking rice paper wrappers
Special equipment needed:
- Large bowl for soaking rice paper wrappers
- Cutting board
- Sharp knife
- Small bowl for sauce
Step-by-step instructions:
1. In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, honey, garlic, and red pepper flakes to make the dipping sauce. Set aside.
2. Prepare all the vegetables and herbs by slicing and julienning them. Set aside.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water and let it soak for 10-15 seconds until it becomes soft and pliable.
4. Place the soaked rice paper wrapper on a cutting board. Add a few slices of avocado, red bell pepper, carrot, cucumber, cilantro, mint, and chopped peanuts on the bottom third of the wrapper.
5. Fold the sides of the wrapper over the filling and roll it up tightly, starting from the bottom. Repeat with the remaining rice paper wrappers and filling.
6. Serve the avocado spring rolls with the dipping sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 37g
Protein: 8g
Fiber: 8g
Sugar: 11g
Sodium: 470mg
Substitutions for ingredients:
- Instead of hoisin sauce, use sweet chili sauce or teriyaki sauce.
- Instead of peanut butter, use almond butter or sunflower seed butter.
- Instead of rice paper wrappers, use lettuce leaves or collard greens.
Variations:
- Add cooked shrimp or chicken to the filling for extra protein.
- Use different vegetables such as bean sprouts, snow peas, or shredded cabbage.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Don't over-soak the rice paper wrappers or they will become too soft and tear easily.
- Use a sharp knife to cut the spring rolls in half for easier eating.
- To prevent the avocado from turning brown, squeeze some lime juice over it before rolling.
Storage instructions:
Avocado spring rolls are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
Avocado spring rolls are meant to be eaten cold, so there's no need to reheat them.
Presentation ideas:
Arrange the avocado spring rolls on a platter with the dipping sauce in a small bowl in the center. Garnish with extra cilantro leaves and chopped peanuts.
Garnishes:
- Chopped peanuts
- Cilantro leaves
- Sliced jalapenos
- Lime wedges
Pairings:
- Thai iced tea
- Sake
- Pinot Grigio
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the rice paper wrapper tears, use another one and be more gentle when handling it.
- If the filling is too bulky, use less of each ingredient or cut them into smaller pieces.
Food safety advice:
- Wash all vegetables and herbs thoroughly before using them.
- Store the avocado spring rolls in the refrigerator to prevent bacterial growth.
Food history:
Spring rolls originated in China and were traditionally eaten during the Spring Festival. They were later introduced to Vietnam and other Southeast Asian countries, where they became popular as a street food.
Flavor profiles:
The avocado spring rolls are fresh, crunchy, and slightly sweet with a nutty and savory dipping sauce.
Serving suggestions:
Serve the avocado spring rolls as an appetizer or light lunch.
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Region: Thai