- 1 large just ripened hass avocado cut into cubes
- Zest and juice of half a lime
- 1 large plum tomato - seeded and minced
- 1 half red onion minced
- 1 clove of garlic minced
- 1 small hot pepper minced
- A handful of finely chopped cilantro
- Kosher salt
- 4 pieces of spring roll pastry wrapper (available in asian or gourmet store)
Combine all of the above in a large bowl, add the juice of 1/2 lime and mix well (try not to mush the avocado). Taste for seasoning. Open the package of spring roll pastry (these are layers of thin individual pieces of square pastry and you need to put a moist towel over them to keep the pastry from drying). Take one piece and place on a flat surface; scoop about 1-1/2 tablepoons of the avocado mixture on the middle of the pastry square. Fold over the end flap and the 2 sides, and gently roll. When you come to almost the end, moisten it with water sealing it close. Place on a plate sealed side down and chill for 10 minutes.
MEANWHILE....
Heat some canola oil in a pan until it is screaming hot and put each roll browning each side for a minute until golden brown. Drain on a paper towel and let cool. Cut in half diagonally and serve with .....
WHITE SAUCE of...
1 tablespoon of sour cream
1/2 teaspoon of mayonnaise
Pinch of salt
Squeeze 1/4 of a lime
Mix thoroughly and add minced cilantro
MOJITO VINAIGRETTE (a perfect pairing sauce)....btw: not a cocktail...but you still want a sip..it's that good...
2 cloves of minced garlic
Juices of half a lime, half a lemon and half an orange
1/4 cup of white or wine vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1/4 cup of chopped cilantro
Combine all of the above in a jar with a cover and shake well to mix. Taste for more salt.
(This recipe makes 4 guacamole spring rolls)
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| Guacamole spring roll with mojito sauce. A perfect pairing. |
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| How to stuff the spring roll |
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| Fold over the end flap and the 2 sides like wrapping a package |
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| Guacamole spring roll with a white sauce |
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