Avocado Spring Rolls
Ingredients
The sauce
-
½
cup
extra virgin olive oil
-
¼
cup
fresh oregano
-
¼
cup
fresh parsley
-
1
large
garlic clove
-
scant ¼
teaspoon
fine grain sea salt
The filling
-
¼
cup
chopped hazelnuts
-
1
cup
cooked brown rice
-
6
ounces
pan-fried tofu
-
1
medium
ripe avocado
-
6-8
pieces
rice paper wrappers
Instructions
- Make the oregano sauce by blending olive oil, oregano, parsley, garlic, and salt until smooth.
- Combine the chopped hazelnuts with the cold brown rice.
- Dip each rice paper wrapper in hot water for 3 seconds to soften.
- On a flat surface, place a bit of rice, a smear of oregano sauce, tofu strips, and avocado slices in the bottom third of the wrapper.
- Tuck in the edges and roll to secure the filling.
- Repeat until all ingredients are used.
Nutrition Facts (estimated)
Servings
6-8 rolls
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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