Yesterday some of my oldest and dearest friends got together to catch up and celebrate the holidays while we’re all still in town. Our party was a potluck of sorts and involved lots of old stories, tons of good food and copious amounts of wine from Trader Joe’s.
I wanted to make a dish everyone could enjoy, but because of dietary restrictions within our friend group, I spent a good deal of time scouring the Internet for a recipe that was both gluten-free and vegan-friendly. Finally I settled on these delicious avocado spring rolls, originally found on the blog The Gluten-Free Vegan.
What you’ll need:
- 2 ripe avocados
- 1 juiced lime
- 3 T chopped sun dried tomatoes, in oil
- 3 T red onion, finely minced
- 2 T cilantro, finely chopped
- 1 tsp Thai yellow curry paste
- Rice paper wrappers (I found mine at the local international food market for under $2)
- Olive oil
Mash the avocados until chunky. Combine with lime juice. Add tomatoes, onion, cilantro and curry paste until combined. Wet rice paper and let excess water drip off. Place 1T of filling in the center of each piece of rice paper. To roll, start at one end and tuck in both opposite sides before continuing to roll (like a burrito).
Though the original recipe called to deep fry the spring rolls, I decided to try baking them instead. Before placing them on a greased baking sheet I brushed each filled spring roll with olive oil. Bake at 350 degrees for about 6 minutes on each side.