Check out this great summer recipe from Williams-Sonoma. 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 by hand.
What You’ll Need:
- 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
- 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).