Avocado Spring Rolls look super fancy but are actually easier to make than you think! All it takes is a little preparation and a rolling technique, to get this delicious and HEALTHY snack into your repertoire!
In this recipe I use sliced avocado, carrot and red bell pepper topped with fresh arugula, but feel free to stuff your favorite vegetable or protein inside. Sometimes I add cucumber and fresh basil leaves and I have clients that LOVE pan fried tofu or tempeh inside as well.
Get creative and have fun. This dish is a great way to use up that leftover produce in your fridge!
Avocado Spring Rolls
I choose to use Lotus Food’s Forbidden Rice Pad Thai Noodles in this recipe because I love the texture and they look so pretty, but any gluten free noodle will work just fine!
Avocado Spring Rolls Recipe
AVOCADO SPING ROLLS
- 1 package spring roll wrappers
- 1 medium carrot cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 1 ripe avocado sliced
- 1 package rice noodles prepared according to package instructions
- 2 Tablespoons sesame oil
- 1 teaspoon siracha or your favorite hot sauce optional
- 2 cups fresh arugula
- sea salt and pepper
CASHEW DIPPING SAUCE
- 1/2 cup cashew butter you can sub creamy almond or peanut butter
- 1/4 cup filtered water
- 1 Tablespoon maple syrup
- 1 Tablespoon coconut aminos
- juice of one lemon or lime
- Pinch sea salt
Bring a large pot filled with water and 1 teaspoon sea salt to a boil and cook rice noodles according to package. Drain in a colander under cool water to remove any starch. Place in a bowl and drizzle with sesame oil, siracha and a pinch of sea salt and set aside.
Fill a large bowl with luke warm water for your spring roll wrappers.
Next cut the carrot and pepper into matchsticks, keeping each in their own pile. Slice the avocado.
To get started, place a spring roll wrapper in a bowl with filtered water for 5 seconds. Transfer to a cutting board or work station. Place 1 - 2 slices of avocado horizontally in the center of the spring roll wrapper. Top with a small handful of rice noodles, 2 pieces of carrots and bell pepper and fresh arugula.
To roll, start from the bottom and wrap up to cover all of the ingredients, next pull in the sides and then continue wrapping from the bottom up to the end.
To make the dipping sauce, place all of the ingredients into a blender and blend until smooth and creamy.