Sesame Crusted Avocado and Cabbage Spring Rolls

Sesame Crusted Avocado and Cabbage Spring Rolls

Sesame Crusted Avocado and Cabbage Spring Rolls

Sesame Crusted Avocado and Cabbage Spring Rolls

I’ve been treating myself to avocados recently, partially because I’m craving healthier foods and partially because I’m ready for California. These rolls come together fairly quick and I highly suggest using a barely-ripe avocado (the more ripe- the harder to handle). I also chose to leave the cabbage raw to keep some of the crunch, but I imagine it would taste lovely if you roasted it. This is a fairly loose recipe and can be adapted to fit your personal taste!

Sesame Crusted Avocado and Cabbage Spring Rolls
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Serves: 2
 
Ingredients
  • ½ head red cabbage
  • Juice from 1 lime
  • 1 tablespoons honey
  • 2 ripe avocados
  • ¼ cup sesame seeds, (black, white, or combo)
  • 1 tablespoon sesame oil
  • 6-8 Spring Roll Wrappers
  • ¼ cup cilantro
  • Tamari, to serve
Instructions
  1. Shred cabbage and toss with juice from lime and honey, taste cabbage and add more honey if extra sweetness is desired. Set aside.
  2. Slice avocado in half, remove pit, and carefully scoop out the whole avocado. Slice into ½” slices and pat in sesame seeds so that slice is covered, repeat with remaining avocados.
  3. Heat sesame oil over medium-high heat and place crusted avoado in skillet. Cook until both sides are golden, 3-4 minutes (depending on heat.)
  4. Set up your spring roll rolling station with the hot water bath, cabbage mixture, avocados, cilantro, and a place to roll/cut each spring roll.
  5. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage, avocados, and a sprinkle of cilantro. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve. These are great on their own or with a small bowl of tamari.

 

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