Avocado Spring Rolls

Avocado Spring Rolls Recipe

Hi from Morocco, friends. I'm posting this recipe from Marrakech, where I've spent the past five days. And lest you think it's too glamorous, I've been crapped on by finches (twice!) while typing this. Also, in case that wasn't odd enough, there is a turtle hanging out beneath my chair, and a bird cage full of pastries just out of arms reach. More to come, I promise. In the meantime, I thought I'd share the lunch I packed for the flight(s) here, and post a few snapshots. It's a haul to get from San Francisco to Marrakech - or anywhere in Europe or North Africa for that matter - and those of you who have been following for some time know I like spring rolls, dumplings, potstickers, and tasty self-contained eats for long flights. So, this time I made spring rolls - I filled the rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. They worked out great because I made the oregano sauce and brown rice ahead of time, beyond that, the rolls came together in no time the day of my flight.

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Here's how I arranged the ingredients in on the rice paper wrapper prior to rolling (below). Everything sort of huddled down near the bottom half...Avocado Spring RollsAvocado Spring Rolls

Avocado Spring Rolls

I used a tasty, firm, local black pepper tofu, but any good tofu will work well.

1/2 cup extra virgin olive oil
1/4 cup fresh oregano
1/4 cup fresh parsley
1 large garlic clove
scant 1/4 teaspoon fine grain sea salt

1/4 cup chopped hazelnuts, toasted
1 cup cooked brown rice, cold
6 ounces pan-fried tofu, cut into thin strips
1 medium, ripe avocado, thinly sliced

6-8 rice paper wrappers

First, make the oregano sauce by combining the olive oil oregano, parsley, garlic, and salt in a food processor. Pulse until smooth. Transfer to a jar, any you don't use in the rolls, you can use on eggs, rice, or pasta later. Combine the hazelnuts and rice.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface, and in the bottom third of the wrapper, arrange a bit of rice, a smear of the oregano sauce, a few tofu strips, and a few slices of avocado (see lead photo). Then, tuck and roll, folding in the edges mid-wrap.

Makes 6-8 rolls.

Prep time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • You were visiting Bahia Palace :) I am absolutely in love with Marrakech :) Nice pics!

    Marta
  • How do you keep the rice paper wrappers from sticking to each other or the container once they are packed? Do the separate easily or without tearing when they do stick? Fear of the rolls sticking and tearing is the only reason I don't pack them for lunches and travel.

    HS If you're worried about sticking Kat, just give them the tiniest rub on the outside with olive oil.

    Kat H.
  • I see only perfection in this post; avocados, spring rolls, Morocco. This one has it all, fantastic job!

    Dan from Platter Talk
  • I hope those finches give you a break. Seagulls seem to gravitate toward me, in the same unfortunate manner. What brand is your tofu? It looks great.

    HS: Shoot, Denise - I'm blanking at the moment, I think it is a local brand made with organic soybeans in SF - not Hodo (which I also love)...

    Denise | Chez Danisse
  • black pepper tofu!!! looks gorgeous and I bet it tastes brilliant too. hurrah for spring rolls (and fun travel too!!)!

    Shauna
  • You are inspiring me to eventually pack a good meal for an intl flight, but how do you chill and transport food like this when you have to get to the airport three hours early, etc.? Packing light enough to carry on is usually my main challenge, but I want to get to the point where I can manage this as well!

    Val
  • Cool architecture in that second photo! Wow you are a keener packing lunch for the flight. I don't blame you though, airplane food is disgusting!

    Mallory @ Because I Like Chocolate
  • Beautiful blog, very inspiring

    Yoanna
  • mmmm...i was JUST thinking spring rolls (or the unfried summer roll) not two minutes ago, thinking of avocado, and thin-thin red pepper, carrot, cuke, the odd thread of rice noodle. hazelnuts sound brilliant. enjoy marrakeh! and man, avoid those finches :)

    molly
  • I flew the other week, and without time to pack a meal, ended up eating a goopy Au Bon Pain veggie burger that sat weird in my stomach. Won't be making that mistake when I travel again next week--I'm making these.

    Marygrace
  • I've only spent a very short time in Morocco but loved it! What a fascinating place! I can't wait to hear more about your trip!!!

    Simply Life
  • Lovely recipe and pictures. I think I have the exact same self-portrait in that mirror in Marrakech - it's a magical place. Enjoy!

    Ari
  • The surroundings in Morocco are so beautiful! You really know how to eat well when you travel, These look so easy but yet they pack a nutritious and flavoursome punch. Perfect!

    Belinda @themoonblushbaker
  • These look ridiculously gorgeous, as do your snaps from Marrakech! Such beautiful colours and textures all round.

    Harriet McAtee
  • Thanks for sharing your beautiful photos. What a trip! Sounds like the local critters are giving you a run for your money :) Hang in there!

    Averie @ Averie Cooks
  • Yum, yum, yum! Delicious sounding recipe. But I'm always nervous of cooking with avocado, because I find that it goes brown in no time - any tips? Marrakech looks heavenly, by the way.

    Hi Skye, you can always toss them in a bit of lemon juice, I didn't bother here, and they were fine. I think the air-tightness of the wrappers likely kept them green.

    Skye
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