Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and
cooling cucumber that star in these fresh rice-paper rolls. The savory dipping
sauce features tart, sweet and salty ingredients that mimic an exotic salad
dressing—fitting, as these rolls are like a salad that is eaten out of
hand.
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).
