Strawberry Avocado Summer Rolls
These light and springy, yet satisfying summer rolls are filled with strawberries, avocado and more.
Servings: 9 rolls
Ingredients
- 9 brown rice paper rolls
- A rimmed baking dish filled with very warm water
Filling:
- 1 avocado, sliced and tossed in lemon or lime juice
- 1 cup mung bean noodles
- 1 cup shelled edamame, warmed
- 1 ½ cups organic strawberry slices
- 1 cup cucumber slices
- optional coconut bacon
- Serve with: homemade peanut sauce
Coconut Bacon:
- 1 ½ cups of large cup coconut shreds
- 1 ½ tablespoon maple syrup
- 1 tablespoon liquid aminos or tamari
- pinch of smoky paprika (after cooked)
Instructions
- Prep all your filling ingredients. For the mung bean noodles, boil them for about 4-5 minutes, then rinse in cold water and drain well.
- With all your ingredients prepped, begin filling your rolls. Soak one wrap in the warm water for about ten seconds, or until moist and slippery. Then transfer that wrap to some parchment paper and begin filling with goodies.
- For each wrap: 3 strawberry slices, 2-3 avocado slices, 1 tablespoon edamame, 2 tablespoon noodles, 1 tablespoon coconut bacon or cucumber slices.
- Roll up the wrap and place on another piece of parchment to dry out a bit. Continue until all the rolls are filled. Serve right away or cover and store in the fridge until ready to serve.
- Coconut Bacon: Warm oven to 350 degrees. Toss the coconut with the maple and tamari/aminos. Cover a baking sheet in parchment paper and add the coconut in a flat layer across the pan. Cook at 350 degrees for 10-15 minutes or until the edges start to brown up. Cook less time for softer bacon and longer for crispier and darker bacon. Remove from oven and cool for a few minutes in pan before using or storing. Serve with my DIY peanut sauce.