Kale, Cucumber, Avocado and Mint Springrolls
Makes 8 full rolls (16 halves)
8 rice paper wrappers
HOT tap water
2-3 cups baby kale leaves, stemmed
1 medium cucumber, seeded and cut into 1/4" thick julienne strips
1 firm (but ripe) avocado, sliced into thin slices
16 fresh spearmint leaves
Soak rice paper wrappers, one at a time, in hot tap water for ~30 seconds or until softened.
Transfer wrapper to a plate, then layer 1/4 cup kale leaves, 4 cucumber strips, 4 thin avocado strips and two mint leaves onto the center of the wrapper. Fold in the ends, then roll tightly (like a burrito). Set aside and repeat with remaining wrappers. Note: you may need to use additional batches of HOT water if it cools.
Once all rolls are complete, slice in half with a sharp knife.
Spicy Peanut Dipping Sauce
Makes ~ 1 cup
1/3 cup creamy natural peanut butter
1/3 cup water
1 Tbsp fresh lime juice
1 tsp soy sauce
1/4 tsp ground ginger
1 Tbsp Sriracha hot sauce
1/8 tsp garlic powder
Combine all ingredients in a small blender and mix until a smooth puree is formed. Store in refrigerator until ready to use.
Nutrition Info per 1 whole springroll: 84 calories, 5 g fat, 1.8 g protein, 7.5 g carbohydrates, 2.5 g fiber
Nutrition Info per 1 Tbsp dipping sauce: 33 calories, 2.5 g fat, 1.5 g protein, 1 g carbohydrates
Did you know the name of an avocado or avocado was first said by the population of the Aztec tribe WHO live in areas of Central America and Mexico. This plant has been Introduced to the residents of central Europe of the 16th century by Martin Fernandez de Enciso, a leader of the Spanish forces during the colonial Central America. From that Indonesia knows avocado since the Dutch colonial period, many shipments of fruit for the purpose of chitterlings.
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