Avocado Spring Rolls with dipping sauce
These avocado spring rolls are perfect for this hot weather. Plus they’re fun to make too!
AVOCADO SPING ROLLS
1 pkg. spring roll wrappers
2 carrots, cut into matchsticks
1 cucumber, cut into matchsticks
1 avocado, sliced
2 pkg. rice noodles, prepared according to package instructions
2 Tbs. sesame oil
1 handful fresh basil leaves, chiffonade
sea salt and pepper
CASHEW DIPPING SAUCE
2 Tbs. Cashew butter (you can also use almond or peanut butter)
1 Tbs. maple syrup
1 Tbs. tamari
1 – 2 tsp. hot sauce – optional
juice of one lime
Bring a large stockpot filled with water and 1 Tbs. 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 and set aside.
Fill a large bowl half way with water for your spring roll wrappers.
Next cut the carrots and cucumbers into matchsticks, keeping each in their own pile. Slice the avocado and chiffonade the basil leaves.
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 a small handful of rice noodles in center of the wrapper, top with 1 – 2 slices of avocado horizontally, next place 2 pieces of carrots and cucumber and top with fresh basil. Sprinkle with a pinch of sea salt and pepper.
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 small bowl and whisk until fully combined.