Avocado and Green Chile Spring Rolls

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Spring rolls are a light yet satisfying portable snack that we decided to make and take on our road trip. I was inspired (yet again) by Dianna Sakai’s similar creation from Koko Cafe here in Taos. Avocado and green chile are a match made in heaven, and the flavors of both are set off by the fresh basil. I would usually opt for cilantro, but decided on basil in the end, an interesting and unpredictable herb for an otherwise Mexican spring roll.

Ingredients:

(Spring Rolls)
Bibb Lettuce
Avocado
Green Chile (roasted and peeled)
Carrot
Basil
Scallions
Lemon
Rice Papers

(Dipping Sauce)
Shoyu  (2 tbsp)
Toasted Sesame Oil (1 tbsp)
Olive Oil (2 tbsp)
Rice Wine Vinegar (2 tbsp)
Red Pepper Flake

Directions:

Wash and slice all veggies into thin strips, cut both leaves of lettuce and basil in half. Immerse rice papers into warm water (warm water will speed up the softening time). Layer veggies/lettuce/basil in the middle of the rice paper, squeeze a bit of lemon over everything, and roll like a burrito, tucking in the sides as you go. Whisk together all dipping sauce ingredients, and serve on the side.

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5 thoughts on “Avocado and Green Chile Spring Rolls

  1. Dianna Sakai says:

    I could not have said it better myself! I will try this dipping sauce sometime for catering!

  2. Kylee says:

    These were soo yum!

  3. Tyler says:

    Pretty excited to try this!

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