Avocado, Asparagus & Mint Rice Paper Rolls with Almond Satay Sauce
Pretty Damn Good for You
Time: 25 mins
Almond Satay Sauce ¼ Cup Almond Butter ¼ Cup Brown Rice Vinegar 1 Tbsp Sesame Oil 2 Tbsp Extra Virgin Olive Oil 3 Tbsp Tamari ½ Red Chilli, finely chopped Pinch of Sea Salt
Spring Rolls 10 Rice Paper Sheets 2 Large Kumara 2 Tbsp Olive Oil Salt and pepper 10 Asparagus 2 Avocados, cut into ½ cm thick slices 1 Cos Lettuce, leaves removed 1 Cup Mint Leaves, finely chopped Microgreeens, I used baby rocket but whatever is available will be fine. 2 Limes 1 Tbsp Sesame Seeds Sea Salt + Pepper
Pre-heat the oven to 180C, and bring a medium sized pot of water to the boil. Peel and cut the kumara into long chips, about 1cm x 1cm. Place the cut kumara into a mixing bowl and then add the olive oil and salt and pepper, and mix until well coated.
Place the chips onto a baking tray and roast in the oven until just tender, approximately 20 minutes. Cut the asparagus spears in half and cook for approximately 1 minute, or until just tender. Immediately refresh under cold water and leave to one side. Place all of the sauce ingredients
into a bowl and mix together until well combined.
Squeeze lime juice over the avocado and season with salt and pepper.
When the kumara is cooked, remove from the oven and leave to cool.
To assemble the rolls, fill a large mixing bowl with warm water.
Place a clean, damp tea towel next to the bowl, and make sure you have all of the filling ingredients ready to go.
One at a time, dip a rice paper sheet in the warm water for 30 seconds to soften and lay on the damp tea towel.
Place a lettuce leaf across the top third of the sheet.
Add in two to three kumara chips, then two slices of avocado and two asparagus halves.
Scatter with microgreens and about ½Tbsp of mint.
Drizzle a little of the sauce over and then fold the edges of the rice paper in over the filling and then roll up into a spring roll.
Repeat until all of the fillings have been used.
Place the spring rolls onto a serving board.
Scatter with sesame seeds and serve with the remainder of the dipping sauce and lime wedges.