Avocado Summer Rolls

Prep time: 30 min
Total time: 45 min–1hr
Makes 8-10 Servings


  • ¼ cup + 1 tbsp white vinegar
  • 1 garlic clove, grated
  • 2 tbsp sugar
  • 2 tbsp water
  • ½ tsp sea salt
  • 2 dried red chili peppers
  • 2 Hass avocados
  • 20 spring roll or rice paper rounds, 6 or 8 inches in diameter
  • 10 Boston lettuce leaves
  • Fresh cilantro leaves
  • Fresh mint leaves
  • 2 carrots, shredded
  • 1/2 seedless English cucumber, cut into thin strips


  1. To make the dipping sauce, remove stems from dried peppers. Rehydrate the peppers by placing them in a small bowl with the vinegar for 30 minutes or until soft. Chop peppers roughly (remove the seeds for less heat). In a small saucepan, add the vinegar, 2 tbsp water, chopped peppers, garlic, sugar, and salt. Bring to a boil until the sauce reduces by half and becomes thick. Set aside or keep in the refrigerator for several days. 
  2. Halve and pit the avocados, then scoop out the flesh. Cut it into 1/2-inch pieces.
  3. Prepare your rolling station by placing a wide, shallow dish of warm water and two clean kitchen towels on a work surface. Dip one rice paper round into the warm water for a few seconds. Once softened, place it on the first towel to dry. Dip a second rice paper round into the water, then place it directly on top of the first dipped round. Pat them dry with the second towel, keeping them neatly stacked together.
  4. To create the roll, start by placing a lettuce leaf in the center of the paper round. For the remainder of the filling, start by adding cilantro and mint leaves about one-third from the bottom of the wrapper. Next, add a row of carrots, cucumbers, and avocado. It’s better to understuff than to overstuff.
  5. Begin rolling by lifting up the bottom edge of the paper round and pulling it over the filling, tucking in the sides as you go, like rolling a burrito. Once rolled, set aside seam-side down. Repeat the process to create ten rolls in total.
  6. To serve, slice each roll in half and arrange it on a platter of Boston lettuce. Sprinkle with cilantro. Serve the dipping sauce on the side. Serves 8-10.

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