Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

By Dski

Ingredients

• Juice from 1/2 lime
• 1 Tbs. rice vinegar
• 1/2 tsp. Dijon mustard
• 1/2 tsp. soy sauce
• 2 Haas avocados
• 10 green lettuce leaves
• Leaves from 1 bunch fresh basil
• Leaves from 1 bunch fresh mint
• 2 carrots, coarsely shredded
• 1/2 English cucumber, cut into thin strips
• Protein of choice (Shrimp or Chicken, finely diced)

Details

Servings 20
Adapted from williams-sonoma.com

Preparation

Step 1

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce, set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Onto a lettuce leaf, 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. Roll once to form a tight cylinder. Set aside, seam side down. Repeat to make 10 rolls.

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; serves 8 to 10.

For Protein, add finely diced and seasoned chicken or shrimp to the roll