Vietnamese Spring Rolls with Avocado and Peanut Dip
recipe

A delicious summer recipe featuring crispy spring rolls filled with avocado and fresh vegetables, served with a flavorful peanut dip.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- Spring Rolls:
- 2 avocados
- 2-3 carrots
- 1 cucumber
- 1 yellow bell pepper
- About 12 sheets of rice paper
- Warm water
- Oil for frying
- Dip:
- 1 cup smooth peanut butter
- 1/2 cup New England Pale Ale or lightly hopped NEIPA
- 2 tablespoons sweet and sour sauce
- 2 tablespoons soy sauce
- 1/2 fresh chili

Instructions:

1. Prepare the dip: Blend all dip ingredients except for the chili with an immersion blender and chill.
2. Slice the cucumber, bell pepper, and carrots into thin strips.
3. Remove the pit from the avocados, scoop the flesh out of the skin, and slice it.
4. Place warm water in a large shallow dish and dip a sheet of rice paper to soften it.
5. In the center of the rice paper, place some of the sliced vegetables and roll it up, tucking in the ends.
6. Heat oil in a pan and fry the rolls quickly on both sides until crispy.
7. Serve the fried spring rolls with the peanut dip and enjoy!
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 5 g

Reviews: 3.7 (1491 reviews) ★★★★★ share