Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce is rated 5.0 out of 5 by 5.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 10

Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand.

Ingredients:

  • Juice from 1/2 lime
  • 2 Tbs. rice bran or canola oil
  • 1 Tbs. rice vinegar
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. soy sauce
  • 1 tsp. brown sugar
  • 2 Haas avocados
  • 20 rice paper rounds, 6 or 8 inches in diameter
  • 10 green lettuce leaves
  • Leaves from 1 bunch fresh basil
  • Leaves from 1 bunch fresh mint
  • 2 carrots, coarsely shredded
  • 1/2 English cucumber, cut into thin strips

Directions:

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.

Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

Rated 5 out of 5 by from Added prawns I added prawns to this and they were amazing both ways, Curfing the prawns kept the straight, cooking them in sesame oil add to the dish.
Date published: 2014-03-20
Rated 5 out of 5 by from OMG Amazing! Made these for work-birthday treats! Rave reviews. Easy to make! Tasty. Love the mint combination, would likely lessen the oil it floats to top anyways. Still need some though. I definitely will be making these again for my Easter Gala.. WOW.Thank you for this recipe-a keeper! I would of included a photo but they went to quick!
Date published: 2013-10-18
Rated 5 out of 5 by from Yummy, easy, light I made these for my lunches this week. I recommend making them the morning of because one night I made them the night before and by lunch the rice paper was a little dry. Or maybe putting a damp paper towel in with them to help keep them soft. I'll try that tomorrow. My sauce was a little bland I thought. But I didn't have the rice bran. So maybe that's why. I made my own with lime juice, sriracha, a little sesame oil, & soy. I liked the little bit of spice & salty with the mint and cucumber. I also added a sprinkle of TrueLime on the filling along with some garlic sesame seeds before wrapping it up. I served it with a little pickled ginger on the side. As for 2 rice papers vs 1, I found both ways easy to wrap but you really have to be careful when only wrapping one. it rips pretty easy so go light on filling. Someone said they were trying to cut calories by only using one but there's only about 20 calories per wrapper. So I don't think that's a big issue if you'd rather use 2
Date published: 2012-07-11
Rated 5 out of 5 by from Delicious! These were surprisingly very easy to make! The rice paper is not too difficult to work with, just a little sticky. Very good mix of vegetables. The sauce is probably the best part- so good! Definitely would recommend this! Took me about an hour and a half to make.
Date published: 2012-06-16
Rated 5 out of 5 by from Delicious, Healthy, Easy! These spring rolls are so tasty and I adapted them slightly to make them very healthy. I just used 1 spring roll wrap as they are very high in carbs and it worked just fine. I also omitted the oil in the dipping sauce which lessens the calories. I have also used different lettuces when my stored didn't have green leaf. Very adaptable and very yummy!
Date published: 2012-04-24
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