Avocado and Pineapple Spring Rolls

Spring Rolls are a wonderful tasty summer treat, yet I have found myself craving them in the middle of summer. I also found rice paper wraps on sale, so it seemed destined to be. If I was going to have Summer in February, I wanted to do it right. I gathered some of my most favorite summery ingredients and planned to roll them all up in a rice paper wrap! The filling ended up being smashed avocado and cilantro with ginger marinated carrots and pineapple. The ginger added a little zest to the sweet and sour pineapple, with the carrot adding subtle sweetness, and the avocado lending some creamy fatty goodness. I also made a peanut dipping sauce to accompany them, which wasn’t needed but was indeed welcomed.

The trickiest part about these is honestly the wrap, cause it is fragile and sticky. You’ll want to soak the one at a time in a shallow bowl or deep plate with water for around 30 seconds. When you submerge them make sure to push them all the way into the water. If you simply lay them on top of the water they will push off the water and curl up. After you soak them carefully remove them to a clean plate and fill towards one end. You will then fold the sides in and then the bottom flap and roll the rest of the way (see pictures below). They need to dry a bit after to stiffen up so transfer them to another clean surface and let dry for 1 to 2 minutes on each side. They are then ready to be devoured! you may choose to do a pretty garnish with some edible flours or rice noodles, but this is up to you!

The following recipe yield 6 to 8 spring rolls and is therefore good for a few lunches or as a part appetizer!

Ingredients

• 2 medium carrots – matchstick cut
• 2 avocados
• 1/4 cup cilantro – chopped
• 2 cloves garlic
• 1/2 cup pineapple – sliced and cut into 1 inch pieces
• 2 tsp. fresh grated ginger
• Juice of 1 lime
• 1/4 cup rice vinegar
• 1 tsp. salt
• 6 to 8 rice spring roll wraps (depending on how much filling you use
• 3 tbsp. creamy peanut butter (I used crunch here – but it doesn’t stir in as nice)
• 1 tbsp. liquid aminos
• 1 tsp. sriracha
• 1/2 tsp. agave

Instructions

1. Combine carrots and pineapple in a small bowl with rice vinegar, 1/2 teaspoon of salt, and ginger – set aside
2. Mash avocado with lime juice, 1/2 teaspoon of salt, cilantro, and garlic in a medium sized bowl with a fork (alternatively, use a mortar and pestle) – set aside
3. Fill a deep plate with water and soak a single sheet of rice paper for 30 second. Remove and transfer to a clean plate
4. Spread 1 – 2 tablespoon of avocado mixture in a line about 1 inch from the edge of the rice paper wrap (see pictures above)
5. Layer carrots and then pineapple on top of avocado – save the rice vinegar and ginger mixture
6. Fold in the sides of the rice paper and then the bottom over the top of the filling. Roll them up the rest of the length of the wrap
7. Transfer the rolls to a clean surface and allow to dry for 1 to 2 minutes on each side
8. Mix the remaining rice vinegar and ginger with the peanut butter, liquid aminos, sriracha, and agave. Serve this sauce with the dried spring rolls and garnish as you see fit!

Enjoy!