I was inspired to try something new. Something I’ve never attempted before. Spring Rolls.
I felt like I was playing as I cut the avocado and veggies into matchsticks.
And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.
I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds.
A few long sticks are added to the center of the paper.
Then the paper is folded in half, keeping the sticks in the center.
Sides are folded in towards each other, then it’s all rolled up.
I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip.
Ingredients
- Dip: 2 T lemon juice
- 2 T dijon mustard
- 1 T plus 1 t honey
- 1 to 1½ t Sriracha (or your favorite hot sauce)
- 2 t soy sauce
- to taste salt
- 3 T olive oil
- Rolls: 1 small ripe but firm avocado, julienned/cut into 4
- ½ carrot, julienned/cut into 4
- 2 celery ribs, julienned/cut into 4
- 4 small radishes, julienned/cut into 1
- (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
- 10-15 pieces of rice paper
Directions
- 1Whisk together lemon juice through salt. While whisking, stream in olive oil. Taste and adjust quantities if needed.
- 2Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
- 3Serve with sauce for dipping.
