12 spring roll wrappers
24 Bibb lettuce leaves
9 Fresh California Avocados, peeled, seeded, quartered and sliced lengthwise in thirds*
3/4 cup Thai basil leaves
3/4 cup mint leaves
3 cups Pickled Vegetable Mixture (recipe follows)
3 cups cooked and cooled rice vermicelli noodles
1 1/2 cups House Sambal (recipe follows)
Pickled Vegetable Mixture (Yield: 3 cups)
2 1/2 cups champagne vinegar
2 cups sugar
3/4 cup water
1 tsp. coriander seeds
1 tsp. chili flakes
1 bay leaf
3 cups carrots, julienned
1 1/2 cups green onion, sliced
1 1/2 cups cucumber, julienned
House Sambal (Yield: 1-½ cups)
1 1/2 cups Fresno chilies, stems removed
1/4 cup champagne vinegar
2 Tbsp. sugar
1 garlic clove
1 Tbsp. soy sauce
6 Tbsp. honey
2 Tbsp. lime juice
1/2 tsp. xanthan gum
- For the pickled vegetables: Place carrots, green onions, and cucumber in a heat proof bowl. Combine vinegar, sugar, water, coriander, chili flakes, and bay leaf in a saucepan. Bring to a boil. Pour vinegar mixture over vegetables and allow to cool for 2 hours at room temperature. Refrigerate for at least 12 hours.
- For the House Sambal: Combine all ingredients in a commercial blender. Process on low speed for coarse texture.
- To assemble: Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with. Place 2 Bibb lettuce leaves on the wrapper, 1 inch from the edge closest to you. Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, ¼ cup pickled vegetable mixture, and ¼ cup cooked rice vermicelli. Starting with the edge closest to you, tightly roll the spring roll. Trim ¼” off each end, then cut into 6 equal pieces. Repeat with remaining spring roll wrappers. Plate each roll (6 pieces) standing up and serve with 2 tablespoons of the house sambal.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Recipe courtesy of California Avocado Commission.