Avocado Spring Rolls with Cilantro-Chili Dipping Sauce
- Prep Time 0:15
- Cook Time 0:00
- Estimated Cost $9.00
- 12 Comments
This dish was actually inspired by an appetizer I had a few months ago at the Cheesecake Factory. It was a crispy egg roll, filled with avocado and served with a cilantro-tamarind dipping sauce. The roll was mostly tasty, but I have always thought that cooked avocado tastes kind of weird—sort of overripe and mushy. It was sad because it was such a good idea.
Puttering around in my kitchen this afternoon, I figured I could make something similar, but with fresh, uncooked spring rolls, thereby preserving the avocado’s delicate flavor. I added mango and red cabbage for flavor, texture and color, but feel free to experiment with other vegetables, like red bell pepper or shredded carrots.
Also, the dipping sauce is so good you will want to eat it with a spoon. Make extra and drizzle it over fish or chicken.
- 10 8" rice paper spring roll wrappers $1.50 for about 30
- 1 ripe avocado, sliced $1.50
- 1/2 ripe mango, sliced $1
- 1/4 head red cabbage, sliced thinly $0.50
- 3 tbsp sweet chili sauce $3 for 10 oz.
- 1 small bunch cilantro $1
- 1 small piece ginger, peeled and minced $0.50
- Wet a wrapper and shake gently to remove excess liquid. Lay wrapper on a clean, dry surface. Arrange an avocado slice, a mango slice, and a few pieces of red cabbage in the center of the wrapper, so that they are all facing in the same direction. Once the wrapper is pliable enough to work with, tuck in the ends and roll up tightly. Repeat until all ingredients are used up.
- To make the sauce, combine the cilantro (stems included) with the chili sauce and ginger in a food processor or blender until completely blended.
- Slice the rolls on the bias and serve with the sauce.
Makes 10 rolls.