Avocado Spring Rolls with Sesame Honey Sauce

Standard

I’m not a huge fan of cooking shows, and though I do find myself watching “The Food Network” and “The Cooking Channel” a decent amount, I also find myself  hating 99% of the chefs/cooks and are constantly saying to myself (or anyone who’s around to listen to me bitch) “how can they have a cooking show and I don’t?!”.  They use terrible ingredients, hardly cook anything mildly healthy and I find Rachael Ray, Giadi De Laurentis and Paula Deen to be EXTREMELY annoying.  It’s really sad that our society turns to these people in the search for healthy recipes.  Yes, most are homemade, but use processed ingredients, items out of cans, loads of heavy cream, cheese and butter and are just downright offensive to a great deal of vegetarians.  That being said I do love the show “Extra Virgin” which uses quality, homegrown foods, that are usually organic.  I’m also OBSESSED with the show “The Best Thing I Ever Ate”, which lead me to this recipe.   Guy Fieri also tops my least favorite chefs list (seriously who the HELL dresses and talks like that?) but I was intrigued by his avocado egg rolls.  His uses chicken and other artery-clogging ingredients, so I obviously omitted those and replaced it with more veggies.

2 avocados, sliced into 24 pieces

12 egg roll wrappers

1 cup sliced cabbage

1 cup shredded carrots

3/4 cups black beans

1/2 cup red onion, chopped

1/3 cup orange bell pepper, chopped

1/4 cup chopped fresh cilantro

1/4 cup water, for sealing

4 tbsp olive oil, divided

1 tbsp fresh ginger, minced

1 tbsp garlic, minced

1 tsp sea salt

1/4 tsp black pepper

Dash cayenne powder

FOR THE SAUCE

3 tbsp brown rice vinegar

2 tbsp sesame seeds

1 1/2 tbsp honey

1 tbsp olive oil

  • Preheat oven to 400 degrees
  • In a frying pan over medium heat, cook onions and bell pepper in 2 tbsp oil over medium heat for about 7 minutes, or until the onions become translucent
  • Add ginger and garlic and cook for an additional minute
  • Meanwhile, mix together carrots, cabbage, black beans, cilantro, salt, pepper and cayenne
  • When onions and peppers are done add to carrot and cabbage mix and stir well
  • Lay out egg roll wrappers and pour about 2 tbsp of the mixture into the middle of the wrapper. Top with 4 pieces of avocado
  • Dip a finger into the water and brush it over the outline of the wrapper
  • Fold one corner over the middle and try to tuck under the mixture tightly, then fold opposite corners inward ontop of it, and seal it with the last corner
  • Once all the rolls are made, brush each one with a little of the 2 tbsp of oil on both sides and place on a baking sheet
  • Cook on each sides for about 8 minutes or until golden brown and crispy
  • While they cook, prepare the sauce by cooking the sesame seeds in olive oil over medium heat for about 2 minutes, stirring constantly
  • Remove from heat then mix in with vinegar and honey
                         
 
            
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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