I ♥ these spring rolls because I can eat more than only two without feeling guilty. Eggs rolls are delicious too, but since it is fried, it looks better on my not-so-regular-food list.
Spring rolls have million possibilities, you can choose to go all meat or veggie or whatever combination your heart desires. I decided to take the veggie route with some avocados and chili sauce.
|Avocados are always hard & miss but this time was just perfect...|
Makes: 6 half spring rolls
3 rice spring roll wrappers
10-15 vermicelli noodle sticks, boiled per direction
1 carrot & 1/2 cucumber, cut into matchstick
1 avocado, sliced
1/2 freshly squeezed orange (may use lime/lemon)
1 tbsp sesame seed, toasted (optional)
2 tsp soy sauce
Salt, to taste
1. In a small bowl, mix carrots, cucumbers, half orange squeezed, soy sauce and salt.
2. Place wrappers in warm water until pliable.
3. Soak wrappers with paper towel until dry.
4. Place carrots, cucumbers, noodles, and avocados on the wrapper.
5. Wrap them tightly until everything seals properly.
6. Cut them into halves and put on a plate.
7. Sprinkle toasted sesame seeds on top.
For chili sauce: In a ramekin, mix chili sauce and soy sauce together.
Note: It's a great appetizer and very flexible with ingredients. I did not have lemon/lime so instead I used freshly squeezed orange. The sweet, slight tangy flavor of orange blended very well with other vegetables and avocado. Adding toasted sesame seeds gave some crunch that was needed to compliment the soft wrapper, avocado and noodles on the inside.
|I struggled to wrap them tightly...|