I’ve had a lot of firsts lately: my first kale salad; my first raw cupcakes (recipe coming very soon!); and my first spring rolls.
I picked up some rice papers during a recent trip to Whole Foods (it’s an event since the nearest one is about an hour and a half away in either direction), but I hadn’t had a chance to use any of them yet. Until tonight.
School started again, so I’ve been swamped with work and pressed for time. (Sorry for the lack of posts the last couple of days.) In preparation for my lack of cooking time, I picked up some broccoli slaw last weekend in hopes of making spring rolls. And I’m so glad I did! Combined with some avocado I needed to use up, my first time rolling was deliciously simple.
4 spring roll wrappers
1/2 c broccoli slaw mix
1 small/medium avocado, sliced thinly
Sprinkle of salt, chili pepper, and granulated garlic
Bring spring rolls to life by soaking in warm water for a few seconds. (Follow package directions.) Lay pliable wrapper on a wet towel and blot excess moisture. Lay two slices of avocado end-to-end in the middle of the wrapper. Top with 1/8th of the broccoli slaw mixture and sprinkle with seasonings. Fold one side of the spring roll wrapper over the veggies and pull back towards them, forming a tight roll. Fold ends over and roll the spring roll towards the open flap. Place on plate seam side down. Slice in two on the bias. Serve with your favorite sauce. (I like a tiny bit of soy sauce.)