Avocado Summer Rolls with Nuoc Cham Sauce
Makes 6-8 servings
2 avocados, sliced
1 seedless cucumber, julienned
2 large carrots, peeled and thinly sliced
1 bunch cilantro, trimmed of bottom third coarse stems
1 cup loosely packed mint leaves
1 cup loosely packed basil leaves
Twelve 16cm rice paper spring roll skins
Nuoc Cham Sauce (recipe follows)
1. Arrange the avocado and herbs in neat piles on a plate or shallow bowl. Drizzle the avocado with the lime juice.
2. Heat several cups of water in a kettle until just shy of boiling. Pour the water into a baking dish so it comes up the sides about 1/4 inch. Keep the remaining kettle water handy.
3. Two at a time, dip the spring roll skins into the warm water to coat on both sides, shaking off any excess. Immediately remove to a large cutting board or clean work surface. Wait about 30 seconds for the skins to soften. Then arrange 2 avocado slices, 2 cucumber spears, and 2 carrot spears in the middle of the spring roll paper, parallel to the edge of your cutting board. On top, place a few sprigs of cilantro and a small handful of basil and mint leaves. Fold in the sides of the wrapper lengthwise – you should have about an inch on either end to play with. Then fold over the flap closest to you. Pull that flap tight around the vegetable pile so it seals with the paper on the other side. Then roll the whole thing up. You should have a tight package.
4. Repeat with the remaining skins, two at a time. It’s easiest to do this in one motion, holding the veggies in with your fingers as you roll. If your roll tears, have no fear. You can double wrap. Simply repeat with a second skin.
5. Cut each roll in half and serve alongside peanut or nuoc cham sauce.
Nuoc Cham Sauce
Juice of 1 lime
1 tablespoon honey
½ cup water
3 tablespoons fish sauce
1/2 teaspoon siracha or garlic chili sauce
1. Whisk all the ingredients together in a small mixing bowl. Serve alongside the summer rolls.
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