Ageless Motion
Spring rolls
with avocado cream
4 people
30 mn
Not difficult
Spring rolls with avocado cream
2 carrots cut into sticks
¼ shredded red cabbage
1/2 cucumber cut intosticks
130g bean sprouts
3 sprigs of parsley
160g chopped tofu
100g cooked rice vermicelli
10 rice paper wrappers
salt and pepper
2 avocados mashed with a fork
1 clove of garlic chopped with garlic press
2 tablespoons of lemon juice
100g of soy yogurt
1 tablespoon of sesame oil
Preparation:
Cut the tofu, cucumber, and peeled carrots into sticks. Shred the red cabbage. Cut the vermicelli. Chop the parsley.
Prepare the rolls: Soak one rice paper wrapper in hot water and place it on a dry cloth. Arrange the raw vegetables, tofu, vermicelli, bean sprouts, and herbs on the bottom half of the wrapper. Season with salt and pepper to taste. Fold the opposite sides over the filling and roll tightly. Repeat until all the ingredients are used
Prepare the avocado cream: Peel and pit the avocados. Peel and remove the germ from the garlic. Blend the avocado flesh with the garlic and the remaining ingredients.
Cut the spring rolls in half, then serve them chilled with the avocado cream.
Enjoy !
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