Monday, December 13, 2010

Sweet Potato and Avocado Spring Rolls

My second half of avocado survived long enough for me to make spring rolls. Are you proud I didn't chow it down without doing anything with it? These are really easy to make, and are perfect for on the go eating. I would normally serve these with a peanut sauce, but strangely I have no peanut butter. You can make a peanut sauce if you like for them, though. Then I thought I'd just make a quick sauce with hoisin and sriracha, but I was too lazy so I just ate them all plain. Hope you enjoy!

1/2 package rice or tapioca vermicelli, broken in half
water
salt
2-3 tablespoons sesame oil
1-2 tablespoons rice vinegar
1/2 sweet potato, roasted and sliced thinly
1/2 large avocado, sliced thinly and sprinkled with the lime juice
juice of 1/2 lime
10 spring roll wrappers
large bowl of very cold water

Boil water with salt, then add vermicelli and cook for 3-4 minutes. Drain and add sesame oil and vinegar to noodles and mix well. Soak one sheet of spring roll wrapper in the cold water, then put it on a plate. Put a slice of sweet potato and a slice of avocado on the wrapper, then add a bundle of the noodles. Wrap tightly and put on another plate, then cover with a damp paper towel. Repeat. Makes 10 rolls.

2 comments:

  1. Ooh, that looks good. Sounds good, too. I have less than half that stuff, tho, so I'd have to Frankenstein it. Bad Idea.

    So I'll just dream about it instead.

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  2. I'd be very, very interested to see a Frankenstein version. Just sayin'.

    ReplyDelete