Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 Spring roll wrappers, refrigerated
- Vegetable Noodle Filling - Recipe follows
- 1 Pound California Avocados, sliced
- Fried Rice Sticks - as need for garnish
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Directions
For each roll, lay wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
Place 2 slices avocado to center of that.
Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll.
Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.
Deep fry 1 egg roll at 375°F until golden brown, about 2-1/2 minutes. Cut on the diagonal. Place on fried rice sticks. Serve immediately with mustard, soy or honey sesame ginger dipping sauce.
Vegetable Noodle Filling
Stir-fry 1/2 cup red onion (julienne 1-1/2 inch length), 1/2 cup carrot (matchstick 1-1/2 inch length) and 1/2 cup red bell pepper (julienne 1-1/2 inch length) in 1-1/2 tablespoons canola oil until soft, about 2 minutes. Add 2 teaspoons chopped garlic and 1 teaspoon minced ginger and stir-fry an additional minute. Transfer to mixing bowl. Add 1/2 cup cold rice noodles (soaked, then cooked to soft and drained), 1/4 cup freshly chopped cilantro, 1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon sesame oil. Cover and refrigerate until service. Yield: 1-1/2 Cups.