Avocado Spring Rolls

By weavincanuck

Ingredients

• 90 grams of vermicelli
• 1 carrot, grated
• 3/4 cup cucumber, grated
• 1/4 cup mint, chopped
• 1/2 cup coriander leaves, chopped
• 1/8 cup seasoned rice vinegar
• 2 tsp fish sauce
• 1 large avocado
• 12 rice wrappers

Details

Servings 12
Adapted from hilarymakes.com

Preparation

Step 1

In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to bowl. Cut into smaller portions. Add carrots, cucumber, mint, coriander, vinegar and fish sauce; toss to combine.Peel and pit avocados; cut into slices.

Onto centre of each wrapper, spoon 1/4 cup noodle mixture; form into log shape. Top each with 1 slice avocado (or put the avocado down first if you want them to look pretty like mine!). Fold bottom then sides of wrapper over filling; roll into cylinder. Serve with sweet chili dipping sauce.

Makes 12 servings (three spring rolls are about all each person needs, so this technically “serves” 4).