Asparagus and Avocado Spring Rolls
Ingredients
Citrus Dipping Sauce
-
1
teaspoon
orange zest
-
3
tablespoons
fresh orange juice
-
2
tablespoons
lemon juice
-
2
tablespoons
liquid aminos or low sodium soy sauce
-
1
teaspoon
chili garlic sauce
Spring Rolls
-
10
spears
asparagus
-
20
leaves
butter lettuce
-
2
medium
avocados
-
2
ounces
bean or rice vermicelli noodles
-
10
leaves
basil or mint
-
10
pieces
spring roll wrappers
Instructions
- Prepare the Citrus Dipping Sauce by mixing all the sauce ingredients in a bowl and refrigerating until needed.
- Boil water in a saucepan, add asparagus, and cook for about 2 minutes until bright green and crunchy. Drain and cool the asparagus.
- In the same saucepan, boil water again and cook the vermicelli noodles for 45 seconds to 1 minute until soft. Drain and set aside.
- Prepare a shallow pan with 1 to 2 inches of hot water. Dip one spring roll wrapper in the water until pliable, then place it on a cutting board.
- Layer two asparagus pieces, vermicelli noodles, avocado slices, and a basil or mint leaf in the center of the wrapper. Add a lettuce leaf on top and roll tightly.
- Repeat the rolling process with the remaining ingredients.
- Serve the spring rolls immediately with the citrus dipping sauce or wrap them in plastic wrap and refrigerate.
Nutrition Facts (estimated)
Servings
10 spring rolls
Calories
153
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
255mg
Cholesterol
2mg
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