Tuesday, October 18, 2011

Spring Rolls with Avocado Sauce

Spring Rolls with Avocado Sauce:
(makes 6 large rolls)

12 sheets of round rice paper (12 cm)
6 large romaine leaves, folded in half to fit onto the paper (or collard leaves)
2 carrots, cut into thin strips about 2-3 inches long
1/2 cucumber, peeled, cut into thin strips about 2-3 inches long
2 green onions, cut to about 2 inches long (optional, they can be pretty strong)
2 stalks celery, cut into thin strips about 2 inches long
1/2 package kelp noodles, rinsed
Avocado Dressing for dipping

Lay all the ingredients out, so you can easily fill the rice paper. Follow the instructions for softening the rice paper (swirl around in warm water for 20 seconds or so.) Do this for one piece and lay it down on a clean towel and add a second on top (so it doesn't break). Put the lettuce leaf or collard leaf down on the paper at the bottom end. Top it with a small handful of kelp noodles, then 3 sticks each of the celery, carrots, cucumbers, and green onion (if using). Starting at the bottom, roll up the paper, holding in the stuffing, as tightly as you can, then fold the ends under. It will stick together. Put it aside and continue with the rest of the rolls. Serve with the avocado dressing.

*Tip: Sometimes it helps stay together if you let them sit for 30 minutes or so before serving. It gives the rice paper time to re-harden a little so that it's not still sticky when you hold it.

I think a cold front is coming in and it's very windy. It was still in the 80's today, but I think tomorrow's high will only be 69!! Brrrrrr.......and, I may be testing out a new place with vegan food! I will definitely post about it.

Eat smart,


  1. Oh wow -- I love fresh spring rolls, and yours look super healthy and delicious!



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