Guacamole Rice Paper Rolls
INGREDIENTS:
8 small rice-paper wrappers
3 sheets iceberg lettuce
2 large tomatoes
1 medium cucumber & carrot, peeled, sliced into sticks
3 medium avocado, peeled, cut into square
1 lime, squeezed
1 onion, finely diced
1 tspn salt
1 tspn pepper
1 tspn paprika powder
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 clove of garlic, finely chopped (optional)
Sweet chilli sauce, to serve
METHOD
Step 1
Cut the avocado, remove flesh: Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
3 Add salt, lime juice, and the rest of the spices: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
Add the chopped onion, cilantro, black pepper, and chilies. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
Step 2
Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.
Step 3
Place the rice paper roll on a flat surface carefully along the edge of the paper. Place a sheet of Ice-berg lettuce, 3 sticks of carrots, 3 sticks of cucumber. place 2 tablespoons of the guacamole stuffing. Fold in the ends, roll up firmly to enclose the filling. Cover with a damp tea towel to prevent the roll drying out. Repeat with remaining wrappers.
Step 4
Serve with peanut satay or sweet chilli sauce
