Fresh spring rolls with avocado

Yesterday we went to a birthday pot luck that came with a challenge:

“Here are a few things to avoid using in your dish:
Tomatoes, Dairy, Wheat, Sugar, Pineapple, Garlic, Onions, yeast extract (found mostly in broth cubes) and artificial flavourings. 

Exceptions (you can use): 
Butter, Goat Cheese, Cooked and Pureed Onions and Garlic, Smallish amounts of Sugar, Honey or Agave Syrup.”

After a lot of thinking, I came up with the idea to make fresh spring rolls. David and I made this dish lots in the summer since it feels really fresh to eat when it’s super hot outside. It can totally be eaten year round though and if you get bored of the flavours, you can always come up with something new and exciting to put inside them.

This is what I used this time:

  • Avocado
  • Carrots
  • Cabbage
  • Red pepper
  • Stalks of fresh cilantro
  • Chopped peanuts
  • Vermicelli noodles
  • Rice paper

I chopped the cabbage as thin as I could and made thin slices of carrot with my potato peeler. After that, I cut the avocado in half and peeled of the skin with my fingers before slicing it and the pepper. The vermicelli noodles was soaked in boiled water for about 10 min so that they became soft. To soften up the rice papers, I just let them soak in water one at a time for about a minute until it’s all slimy and stretchy.

There’s almost always instructions for how to fold the spring rolls  on the package of the rice papers, but it might take a few tries before you get the hang of it.

Here are some suggestions for other things that you could put inside:

  • spring onions
  • bok choy fried in soya sauce
  • shrimps
  • steamed asparagus
  • sugar snaps

The spring rolls should be served with Satay sauce that you can make yourself (peanut butter, coconut milk, sweet chili sauce, lime, soya, cilantro and garlic) or just buy a bottle of in the store.


2 thoughts on “Fresh spring rolls with avocado

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