fruit spring rolls
Makes 6
- 2 tablespoons warm water, additional as needed
- 2 teaspoons granulated sugar
- 1 to 2 drops coconut or almond extract
- 6 rice paper sheets
- 2 kiwi, green or yellow, peeled and sliced (12 slices per kiwi)
- 1 large mango, peeled and julienned
- â…“ pineapple, peeled, cored, and julienned
- 3 strawberries, topped and sliced (6 slices per strawberry)
Combine the 2 tablespoons water, granulated sugar, and flavored extract, stirring to dissolve sugar. Fill a large shallow dish or pan with warm water. Dip 1 rice paper sheet into the water and lay flat on a clean damp kitchen towel or cutting board. Brush the top side of the rice paper with the sugar-water mixture. Place 4 kiwi slices and 2 strawberry slices into the center of the rice paper, followed by mango and pineapple (leaving 2 inches on either side for folding).
Fold the sides of the rice paper over the fruit, fold the bottom edge up over the filling, then roll tightly toward the top. Repeat the same steps for the remaining 5 rice sheets.
Enjoy immediately, or cover each roll with a damp paper towel and refrigerate.
avocado dip
Serves 6
- 3 medium avocados, pitted and peeled
- ¼ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 clove garlic
- 2 green onions, root removed, rough chopped
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ¼ teaspoons salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped dill
- 1 tablespoon chopped parsley
- Dippers, for serving (see sidebar)
In a blender or food processor, blend together the avocado, mayonnaise, sour cream, buttermilk, garlic, green onion, and lemon juice. Blend or process until smooth. Add onion powder and garlic powder, season with salt, pepper, dill, and parsley. Pulse or stir until evenly combined. Cover and refrigerate for at least 30 minutes prior to serving. Serve with fresh veggies and chips, or use it as a sandwich spread.
