Avocado Spring Rolls Recipe & Review

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

Vegan French Onion Soup & Review

This was the first recipe I tried during our Daniel Fast diet. I did not change the recipe, but my advise would be to use less wine than recommended, maybe an 1/8 cup instead of 1/4 cup and instead of using 4 onions, I think I would only use 2-3 because it was more like a bowl of onions than soup with 4 large onions like the recipe recommends. I have only had French Onion Soup with beef broth base, so the vegetable broth and wine made for a slightly different twang. It is quite good, but you have to be in the mood for onions. I suggest eating this with some whole wheat bread or crackers. Enjoy!

    4 large sweet onions (or just regular onions), sliced
    2 tablespoons margarine
    1 teaspoon sugar
    1 teaspoon salt
    1 teaspoon dried thyme
    1/2 tablespoon dried mustard
    2-3 tablespoons soy sauce
    1/4 cup red wine ( I used Cabernet)
    6 cups veggie stock (use a good one!)
    pepper, to taste

Directions:

1.  Heat margarine in large stockpot over medium heat.  Add onions, sugar, and salt.  Cook for 1 hour (yes, 1 hour!), stirring frequently.

2.  Add thyme, mustard, soy sauce, vegan wine, pepper, and a little more salt.  Let vegan wine cook down for a few minutes.

3.  Add veggie broth, bring just to a boil, and...its done! Serve with warm vegan french bread.