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Spring rolls have long been a beloved staple in various cuisines across the globe, celebrated for their versatility, freshness, and delightful crunch. Originating from Southeast Asia, these delightful wraps often feature a medley of fresh vegetables and proteins, all encased in a delicate shell. As food enthusiasts have embraced spring rolls, they have evolved into countless variations, showcasing a wide array of flavors and ingredients. One such enticing creation is the Crispy Green Delight: Crunchy Avocado Spring Rolls, a dish that combines the creamy richness of avocado with a vibrant assortment of fresh vegetables.

Crunchy Avocado Spring Rolls

Discover the joy of making Crispy Green Delight: Crunchy Avocado Spring Rolls! These delightful bites combine the creamy richness of avocado with a vibrant mix of fresh vegetables, all wrapped in crispy rice paper. Perfect as appetizers or a light meal, they’re not only visually stunning but also packed with nutrients. Master the rolling technique and serve with your favorite dipping sauce for a delicious and healthy treat that’s sure to impress!
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Ingredients
  

4 large rice paper wrappers

1 ripe avocado, sliced

1 cup cucumber, julienned

1 cup carrots, julienned

1 cup red bell pepper, thinly sliced

½ cup fresh mint leaves

½ cup fresh cilantro leaves

½ cup shredded cabbage

1 cup cooked vermicelli noodles (optional, for extra filling)

½ cup panko bread crumbs

1 tablespoon sesame oil

Salt and pepper to taste

Oil for frying (vegetable or coconut oil works well)

Instructions
 

Prep the Filling: In a mixing bowl, combine the cucumber, carrots, red bell pepper, shredded cabbage, avocado slices, mint leaves, and cilantro. Drizzle with sesame oil, and add salt and pepper to taste. Gently toss to combine, ensuring the avocado stays intact.

    Prepare the Rice Paper Wraps: Fill a shallow dish with warm water. Soak one rice paper wrapper in the water for about 10-15 seconds until it softens but is still firm enough to handle. Carefully lay the wrapper on a clean, damp surface.

      Fill the Wrapper: Place about 2-3 tablespoons of the avocado filling at the center of the rice paper. If using, add a small amount of the cooked vermicelli noodles on top of the filling. Fold the sides over the filling, then roll tightly from the bottom up, ensuring the filling is secured inside. Repeat with the remaining wrappers.

        Prep for Frying: Place panko bread crumbs in a shallow dish. Lightly coat each spring roll in the breadcrumbs, pressing gently to ensure they stick. This will give the rolls a delicious crunch when fried.

          Heat the Oil: In a deep frying pan or wok, heat about 1-2 inches of oil over medium heat. To test if the oil is hot enough, drop a small piece of bread in; if it bubbles and browns, the oil is ready.

            Fry the Spring Rolls: Carefully place a few spring rolls in the hot oil at a time, frying until golden brown and crispy, about 3-4 minutes. Use tongs to turn them occasionally for even cooking. Remove the rolls and place them on paper towels to drain excess oil.

              Serve: Slice the spring rolls in half diagonally and serve immediately with a dipping sauce of your choice, such as sweet chili sauce or soy sauce.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings