Best 2 Avocado And Sun Dried Tomato Spring Rolls Recipes
Indulge in a tantalizing culinary adventure with our exquisite Avocado and Sun-Dried Tomato Spring Rolls, a symphony of flavors and textures that will captivate your taste buds. This vibrant appetizer or light lunch option combines the creamy richness of avocado, the tangy zip of sun-dried tomatoes, the crisp crunch of fresh vegetables, and the delicate chewiness of rice paper wrappers. Savor the harmonious blend of flavors as you bite into these delightful rolls, accompanied by a trio of delectable dipping sauces: a creamy avocado dressing, a vibrant sun-dried tomato sauce, and a savory soy-ginger sauce. Prepare to be enchanted by this culinary masterpiece that celebrates the vibrant flavors of spring.
**Recipes included:**
- Avocado and Sun-Dried Tomato Spring Rolls: This recipe provides step-by-step instructions for creating the delectable spring rolls, including tips for selecting the freshest ingredients and achieving the perfect texture.
- Creamy Avocado Dressing: Discover the secrets to crafting a luscious avocado dressing that complements the spring rolls perfectly, with its creamy texture and subtle tang.
- Vibrant Sun-Dried Tomato Sauce: Elevate your spring roll experience with a tangy and flavorful sun-dried tomato sauce, bursting with Mediterranean sunshine.
- Savory Soy-Ginger Sauce: Immerse yourself in the umami-rich flavors of this soy-ginger sauce, a perfect balance of savory, sweet, and slightly spicy.
Embark on a culinary journey as you explore the delightful flavors and textures of these Avocado and Sun-Dried Tomato Spring Rolls, accompanied by a trio of tantalizing dipping sauces. Your taste buds will thank you for this unforgettable experience.
PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES
This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.
Provided by Shuzbud
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop the sundried tomatoes and set aside.
- Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
- Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
- Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
- Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
- When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
- When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
- Sprinkle with grated parmesan and serve immediately.
AVOCADO AND SUN-DRIED TOMATO SPRING ROLLS
Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.
Provided by Louise
Categories Wraps and Rolls Appetizers
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 quart oil in a wok over medium high heat.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
- Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
- Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
- Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 7.3 g, Cholesterol 7.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 1.6 g
Tips:
- Use ripe avocados: The avocados should be ripe but not overripe. Overripe avocados will be too soft and mushy for spring rolls.
- Choose sun-dried tomatoes that are packed in oil: This will help to keep the spring rolls moist and flavorful.
- Soak the rice paper wrappers in warm water for a few seconds before using: This will make them pliable and easy to work with.
- Work quickly to assemble the spring rolls: The rice paper wrappers will start to dry out and become brittle if you take too long.
- Serve the spring rolls with a dipping sauce of your choice: Some popular options include soy sauce, sweet and sour sauce, or hoisin sauce.
Conclusion:
Avocado and sun-dried tomato spring rolls are a delicious and healthy appetizer or snack. They are easy to make and can be tailored to your own taste preferences. With their vibrant colors and refreshing flavors, these spring rolls are sure to be a hit at your next party or gathering.
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