I didn't actually make these, my husband Denny did the honors while I was working on another dish. The spring rolls were excellent tasting, but hard to make look pretty like those you would buy out. By the third time making them though (which speaks volumes if we made them three times) he had the rolling up part down and was really doing a good job making them look nice.
These would be a great side dish with any latin dish or a good snack. Even my children liked them, and they aren't always easy to please.
Avocado Spring Rolls
4 spring roll wrappers
2 large avocado, pitted and sliced
2 garlic cloves, chopped
dash hot sauce
1 cup vegetable oil
Directions:
1. In a bowl with warm water, place a spring roll wrapper. Leave it in the water for 15 seconds, or until the wrapper just becomes pliable. Remove wrapper and place on a plate.
2. In the center of the spring roll wrapper, place a fourth of the avocado. Add a fourth of the garlic and hot sauce. Wrap spring roll making sure to close ends. Repeat till avocados are all used.
3. Heat oil in pan. (I prefer grapeseed oil. It has a milder flavor than olive oil and is a bit more healthy.)
4. Fry avocado spring rolls till all sides are slightly brown and crispy. You can enjoy this with the dipping sauce of your choice. I prefer them plain.
Source of recipe: This recipe was inspired by the Avocado Egg Rolls at The Cheesecake Factory.
Makes: 4 rolls, Preparation time: 10 minutes, Cooking time: 5 minutes
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