About This Recipe:
Every summer I love making these Vietnamese spring rolls, and this year is no exception. Last year I posted a recipe for traditional Vietnamese shrimp summer rolls with a peanut dipping sauce that you can find here. But today, I didn’t feel like having protein, and made a vegan version with an avocado as the star. These are so quick and easy to make, and the perfect appetizer or main dish for a hot summer’s day.
Ingredients (6 rolls)
-6 rice paper spring roll wrappers
-2 oz rice vermicelli noodles
-1 tbl rice wine vinegar
-4 oz shredded carrots
-½ English cucumber, finely sliced
-1 avocado, sliced
-Thai chili sauce for dipping
Instructions (20 minutes)
1. In a pot, bring water to a boil and cook the rice noodles according to package instructions. Drain, and rinse with cold water. Toss with the rice wine vinegar and set aside.
2. Take a rice wrapper and dip it into a large dish of warm water for 10 seconds. Then lay it on a flat surface and layer the ingredients in the center of the wrapper- first the lettuce, then the vermicelli, carrots, and cucumber.
3. Right above, place the sliced avocado and a few mint leaves. Then tightly roll up the rice wrapper twice, fold in the sides like a burrito, and keep rolling up.
4. Repeat and then serve with the chili sauce.