Fresh Avocado Summer Rolls With Peanut Dipping Sauce Recipes

FRESH AVOCADO SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
• In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
• Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
• Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
• To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.