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!
- 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
- Shred cabbage and toss with juice from lime and honey, taste cabbage and add more honey if extra sweetness is desired. Set aside.
- 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.
- 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.)
- 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.
- 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.
- Once done slice in half and serve. These are great on their own or with a small bowl of tamari.