Cucumber And Avocado Summer Rolls With Mustard-Soy Sauce
These fresh and flavorful avocado spring rolls are a delightful addition to your meal. Filled with a vibrant mix of vegetables and herbs, wrapped in delicate rice paper, and served with a zesty dipping sauce, these rolls offer a burst of color and taste that will impress your guests or satisfy your family's palate.
— Constant Cookbook
Ingredients
- Juice from 1/2 lime
- 2 Tbs. rice bran or canola oil
- 1 Tbs. rice vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. soy sauce
- 1 tsp. brown sugar
- 2 Haas avocados
- 20 rice paper rounds, 6 or 8 inches in diameter
- 10 green lettuce leaves
- Leaves from 1 bunch fresh basil
- Leaves from 1 bunch fresh mint
- 2 carrots, coarsely shredded
- 1/2 English cucumber, cut into thin strips
Instructions
- In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
- Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.
- Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.
- Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row <i>each</i> of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.
- Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers</i>, by Amy Sherman (Oxmoor House, 2008).
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