Mandarin Orange and Avocado Spring Rolls
I’m going to tell you a secret. These don’t have manderine oranges in them, but they should. It’s not that they weren’t tasty this way, they definitely were. Fresh cucumber, fresh shredded carrot, baby spinach, ripe avocado, and cellophane noodles tossed in a hot, creamy sauce. They were light but spicy and filling. But they needed something else. Something sweet, juicy, slightly tart… Then it hit me! Little bits of mandarin oranges scattered throughout. It’s going to be so perfect, I tell you! Not overwhelming, just little refreshing bursts of sugary sour goodness to round out the flavor. I think I’ll make them for the potluck on Saturday!
Mandarin Orange and Avocado Spring Rolls
Serves two to three people
1 Cucumber, peeled and cut into matchsticks
2 Carrots, peeled and shredded
1 Avocado, sliced and tossed with lime juice
1 1/2 Cups Fresh Baby Spinach, shreddeded
1 Small Package Cellophane Noodles
1 Can Mandarin Oranges
Rice Paper Wrappers
Dressing for the Noodles
1/4 Cup Vegannaise
2 tsp Sriracha
3 tsp Lime Juice
1/4 tsp Salt
Place cellophane noodles in boiling water. Turn off heat and let sit until soft, about five minutes. Rinse with cool water and let drain.
Heat a skillet with 1 inch of water. The water should be very hot, but not so hot you can’t but your hands in it. Prepare all your fillings.
Toss the noodles with the dressing. Soften a rice wrapper in the hot water, and fill: A small pile of noodles, a few matchsticks of cucumber, a slice or two of avocado (sprinkled with salt), a few small pieces of oranges, and a sprinkle of carrots and spinach.
That is one of the most beautiful food pictures I have ever seen! :)
That looks yummy.
I like your new page design!
Thanks Cherie and Lotta!
so pretty! i totally want to try these! (and about 65 other recipes from this blog!)
I made these spring rolls yesterday and they were very pretty. I love the idea of putting in avocado and mandarin oranges, but I have to admit that my finished rolls were a little boring. I’m thinking of adding some cilantro next time. Oh, and I only ended up using 1/4 cucumber and 1-1/2 carrots.
I have totally enjoyed perusing your blog site. My, what a creative cook you are and your pics are outstanding. May I ask how you learned how to create all these lovely things? You mentioned never having gone to school. And when is your cookbook going to be out?
God has definitely gifted you with loads of creativity. God bless and thanks for sharing. You’re on my favs list.
Angie
I made this tonight, but I added fresh mint leaves and traded the mandarine oranges with thin slices of mango.
I also squirted fresh lime juice and a bit of shoyu onto the rice noodles. yum!