Rich, nutty avocado is a
great carrier of flavors, like the fresh herbs and cooling cucumber that
star in these fresh rice-paper rolls—fitting, as these rolls are like a salad that is eaten out of
hand.
Health Benefits
Mint = digestion
Avocado = Heart health: One cup of avocado has 23% of the recommended daily value of folate.
Studies show that people who eat diets rich in folate have a much lower
incidence of heart disease than those who don't. The vitamin E,
monounsaturated fats, and glutathione in avocado are also great for your
heart.
Carrots = Anti-Aging The high level of beta-carotene acts as an antioxidant to cell damage
done to the body through regular metabolism. It help slows down the
aging of cells.
Cucumbers = Hair Growth: Cucumber contains silicon and sulphur and thus a regular intake of cucumber can help promote healthy hair growth.
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
Directions:
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 each 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 New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).
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 each 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 New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).
