Fresh Avocado Spring Rolls with Sweet Thai Dipping Sauce
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Fresh Avocado Spring Rolls with Thai Dipping Sauce
Photography by Matthew Kimura
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 107 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 21 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 222 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 21 |
| vit C | 8 |
| folate | 7 |
These rolls are a healthier choice than their deep-fried counterparts. Coriander and mint give them a light, fresh flavour.
Ingredients
- 5 oz rice vermicelli noodles
- 2 carrots, shredded
- 1-1/2 cups julienne cucumbers
- 1/2 cup lightly packed fresh mint, chopped
- 1/2 cup lightly packed fresh coriander leaves, chopped
- 1/4 cup seasoned rice vinegar
- 4 tsp fish sauce
- 2 large avocados
- 24 rice paper wrappers, 8 1/2 inches/21 cm round
- Sweet Thai Dipping Sauce:
- 1 cup granulated sugar
- 1/2 cup cider vinegar
- 4 cloves garlic, minced
- 2 Thai bird chilies, thinly sliced
- 1/2 tsp salt
Preparation
Sweet Thai Dipping Sauce: In saucepan, bring sugar, vinegar, 1/2 cup (125 mL) water, garlic, chilies and salt to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), 15 to 20 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 weeks.)
In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to bowl. Using scissors, cut into thirds. Add carrots, cucumber, mint, coriander, vinegar and fish sauce; toss to combine. Peel and pit avocados; cut into 1/2-inch (1 cm) thick slices.
Fill 9-inch (23 cm) pie plate with hot water. Dip each rice-paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel. Onto centre of each wrapper, spoon scant 1/4 cup (50 mL) noodle mixture; form into log shape. Top each with 1 slice avocado. Fold bottom then sides of wrapper over filling; roll into cylinder. Place on damp towel–lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.
In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to bowl. Using scissors, cut into thirds. Add carrots, cucumber, mint, coriander, vinegar and fish sauce; toss to combine. Peel and pit avocados; cut into 1/2-inch (1 cm) thick slices.
Fill 9-inch (23 cm) pie plate with hot water. Dip each rice-paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel. Onto centre of each wrapper, spoon scant 1/4 cup (50 mL) noodle mixture; form into log shape. Top each with 1 slice avocado. Fold bottom then sides of wrapper over filling; roll into cylinder. Place on damp towel–lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with dipping sauce.
Source : Canadian Living Magazine: May 2002
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