Avocado Spring Rolls
Fresh, vibrant, and healthy avocado spring rolls filled with spinach, cucumber, shredded carrots, and rice noodles. Dip them in sweet and sour sauce for the perfect appetizer or snack!
Equipment
- Shallow pan for water
- Damp dish towel
- Large flat surface for rolling
- Cutting board and knife
Ingredients
- 12 large-size dry rice spring roll wrappers
- 6 ounces 168 g baby spinach leaves
- 1 cucumber seeded and cut into matchsticks
- 3 avocados peeled and sliced
- 2 to 3 cups 216 to 324 g shredded carrots
- 6 ounces 168 g prepared maifun noodles (rice stick noodles)
Instructions
- Prepare a workstation on a large, flat surface near the stove.
- Set up a shallow pan of hot (but not boiling) water.
- Lay out all ingredients, including the rice wrappers, spinach, cucumber matchsticks, avocado slices, shredded carrots, and prepared noodles.
- Place a damp dish towel on your flat surface to prevent sticking.
- Submerge one rice wrapper in the hot water for about 10 seconds, until soft and pliable.
- Carefully lay it flat on the damp dish towel.
- Add about 5 spinach leaves to the center of the wrapper.
- Layer a small amount of cucumber, avocado, carrots, and a handful of noodles on top.
- Fold in the sides of the wrapper and roll it up tightly like a burrito.
- Repeat with the remaining 11 wrappers.
- Serve immediately with Sweet and Sour Sauce or your preferred dipping sauce.
Notes / Tips / Wine Advice:
Serving Tip:
To prevent the rolls from sticking together, lay them on a bed of spinach, cabbage, or lettuce leaves.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio for a refreshing accompaniment to the rolls.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 5 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.2 mg
