Avocado Vegetable Egg Roll
- 12 Spring roll wrappers, refrigerated
- Vegetable Noodle Filling - Recipe follows
- 1 Pound California avocados, sliced
- Fried rice sticks - as need for garnish
For each roll, lay wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
Place 2 slices avocado to center of that.
Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll.
Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.
Vegetable Noodle Filling
Stir-fry 1/2 cup red onion (julienne 1-1/2 inch length), 1/2 cup carrot (matchstick 1-1/2 inch length) and 1/2 cup red bell pepper (julienne 1-1/2 inch length) in 1-1/2 tablespoons canola oil until soft, about 2 minutes. Add 2 teaspoons chopped garlic and 1 teaspoon minced ginger and stir-fry an additional minute. Transfer to mixing bowl. Add 1/2 cup cold rice noodles (soaked, then cooked to soft and drained), 1/4 cup freshly chopped cilantro, 1/4 teaspoon salt, 1/4 teaspoon Sugar and 1/2 teaspoon sesame oil. Cover and refrigerate until service. Yield: 1-1/2 Cups.