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A Refreshing Twist To Your Traditional Spring Roll

Posted on Mar 13, 2018   (0 comments)
Sometimes it's nice to add a different flare to what would be considered a "normal" dish or appetizers. It can be fun to experiment and try to add a twist into the mix. Spring rolls in particular are a great appetizer to serve up at a party or gathering. They are a finger food that is easy to eat, simple to make and are always a hit with your guests.

This spring, let's spruce it up a bit. Instead of doing the normal fried wrap with awesome meats in it, why not opt for a lighter, fresher version? Wraps that hold some fruit and veggies will be a major bonus to those who attend your party. It will be even better for those who may be vegan or vegetarian, giving them a delicious option that they can enjoy as well.

We found this Nectarine, Avocado & Spinach Spring Rolls recipe from Lucie McAdams, that is a delicious addition to your spring roll appetizers that will leave you wondering why you've never served them before.

See below for the recipe and click HERE see her original blog post.

nectarine, avocado & spinach spring rolls


Ingredients

→ 4 tbsp almond butter
→ 2 tbsp tamarind paste
→ 1 tbsp soy sauce
→ 1 tbsp maple syrup
→ 1 tbsp grated fresh ginger
→ 2 medium ripe avocados, peeled and sliced
→ 1 lime
→ 1/2 cup pistashio nuts
→ 1 tbsp oilve oil
→ sea salt
→ handful baby spinach
→ 10 rice paper wrappers
→ 4 medium nectarines, sliced
→ handful fresh basiland mint leaves


1. To make the sauce, blend together the tamarind paste, ginger, almond butter, maple syrup and soy sauce until smooth. Add a little more soy sauce to get a thinner consistency if necessary.

2. Place the avocado slices on a plate and squeeze fresh lime juice over them to stop them from going brown.

3. In a small bowl, mix the pistachio nuts with 1 tsp olive oil and a pinch of salt and set aside. In another bowl, combine the spinach leaves with the remaining olive oil and toss to coat the spinach.

4. Fill a large flat dish, such as a pie dish with warm salty water and soak the rice paper wrappers one at a time in the water until soft. As you remove each wrapper from the water, fill immediately with: 2-3 nectarine slices, a small handful of spinach, a few basil or mint leaves, a small spoonful of pistachios and a squeeze of lime juice. To roll the paper, fold the bottoms of the paper over the filling on both sides, then roll to close Repeat until all your filling is used and serve immediately with the dipping sauce.

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