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.
Green Chile (roasted and peeled)
Shoyu (2 tbsp)
Toasted Sesame Oil (1 tbsp)
Olive Oil (2 tbsp)
Rice Wine Vinegar (2 tbsp)
Red Pepper Flake
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.