Fresh Avocado Spring Rolls and Dipping Sauces Two Ways

Fresh Avocado Spring Rolls and Dipping Sauces Two Ways
Florida Coastal Cooking
Serves 8
Vegan, Gluten Free, Dairy Free
(**The Asian Dipping Sauce is not vegan)



Rice Wrappers

8 Rice wrappers

Handful each, fresh cilantro and mint

3 carrots, cut into matchsticks

2 seedless cucumbers, cut into matchsticks

3 green onions, sliced thinly lengthwise

1 avocado, sliced

2 limes, quartered

Sweet Sriracha Sauce

3 Tbsp Sriracha (hot chili sauce)

1/2 Tbsp agave

Asian Dipping Sauce

1/4 chopped peanuts

1 to 11/2 Tbsp fish sauce

Juice 1 lime

1 clove garlic, minced

2 Tbsp agave

1 tsp sriracha

1.4 cup water


1. Pour hot water into a large bowl - large enough to fit a rice wrapper laid flat. Soak the first rice wrapper in hot water and place on a large dish with a bit of water in the bottom (this will keep the rice wrapper from sticking and ripping). Spread out the edges of the rice wrapper if they have folded. Top with a small amount of cilantro, mint, carrots, cucumber, green onion, a slice of avocado and a squeeze of lime. Fold the edges in and then roll tightly into a tube. Slice in half. Repeat 7 more times.

2. Mix the ingredients of each sauce in two different bowls. Serve each roll with two sauce cups for a taste of each sauce.