Ingredients
Scale
- 6 rice paper spring roll wrappers (found in asian foods aisle or asian grocery – normally packages as a flat disk.)
- 1 package spinach
- 1 bunch fresh mint
- 1 cup crumbled goat cheese
- 6 strawberries. sliced
- 2 avocados, sliced
- 1/4 cup sliced almonds (optional)
- poppyseed dressing (for dipping)
- Wooden cutting board (for assembling)
- Bowl or pan of very warm water (large and deep enough for dipping the spring roll wrappers)
Instructions
- Working one at a time, dip a spring roll wrapper into the warm water for 3-4 seconds.
- Remove from water and lay it out flat on the cutting board, smooth side down.
- On the bottom third of the wrapper, layer some spinach, mint, goat cheese, and sliced almonds, being careful to leave at least an inch of space on either side for wrapping.
- Above that, on the middle third of the wrapper, arrange your avocado and strawberry slices, again leaving an inch on either side for wrapping. (This will be the “pretty” outside of the roll, so feel free to get creative if you want decorative rolls or skip this step and just add all the fillings on top of the spinach instead.)
- Starting at the bottom, roll the wrapper up like you would for a burrito. I like to pull the bottom up and over the spinach, fold in the sides, then finish rolling it all up to the top of the wrapper. This video should be helpful in figuring out how to roll them if you’re having trouble.
- Serve immediately with poppyseed dressing for dipping.
Notes
- These are best when served within an hour or so of preparing because the avocado will begin to discolor and the wrapper dry out. However, you can seal them tightly in a container with a moist paper towel and store them in the fridge for up to 2 days if you don’t mind brown avocado.
- Gluten-free: These are gluten-free.
- Vegetarian: These are vegetarian.
- Vegan: Leave out the goat cheese and these should be vegan.