1. In a small bowl, stir together the lime juice, oil, vinegar, mustard,
soy sauce and brown sugar until the sugar dissolves; set aside.
2. Halve, pit and peel the avocados, and then cut them into 1/2-inch
dice.
3. Place a wide, shallow bowl of warm water on a work surface. Lay a
clean kitchen towel next to the bowl. Dip 1 rice paper round into the
water for a few seconds to soften, then lay it flat on the towel. Dip a
second round into the water and lay it directly on top of the first one.
Using another towel, pat the top of the rice paper dry.
4. Center a lettuce leaf on top of the stacked rice papers. Starting
about one-third in from the edge closest to you, arrange a few of the
basil and mint leaves in a line across the lettuce. Top with a small
row each of the carrot, cucumber and avocado; be careful not to
overstuff the roll. Lift the bottom edge of the rice paper up and
over the filling and then roll once to form a tight cylinder. Fold in
the sides of the rice paper and continue to roll the paper and
filling into a tight cylinder. Set aside, seam side down. Repeat with
the remaining rice paper and filling ingredients to make 10 rolls.
5. Cut each roll in half crosswise and arrange, cut side up, on a
platter. Place the sauce alongside for dipping and serve immediately.
Makes 20 rolls and serves 8 to 10.
Originally Submitted
7/15/2013
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