Avocado Spring Rolls Recipe

I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.

Avocado Spring Rolls

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.

Avocado Spring RollsAvocado Spring RollsAvocado Spring RollsAvocado Spring RollsAvocado Spring RollsAvocado Spring Rolls

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

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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

Marrakech is awesome! Come to visit in Fez; I'd love to show you around!

Katie

Good thing you got some vegetarian food in before landing in Morocco. Marrakesh might be an exception with the many tourists visiting but in the rest of the country eating cooked meals was a bit hard as I don't eat goat or sheep meat. The markets however: whoa! The olives, the preserved lemons, the breads, the nuts... Enjoy!

hs

The oregano sauce sounds very tasty. I have tons of this herb growing at present so plan to try it today with hard boiled eggs for a quick starter. Beautiful photos too.

Francesca

The oil trick is great but I also love those unbleached brown waxed paper sandwich bags you can get at health food stores. They're biodegradable and so cheap I use one per, then peel it off around the roll to keep my grubby travel fingers away from the food. You can also cut wax paper sheets to do the same thing if you can't find those bags. The oregano sauce sounds unusual - am a little afraid but gonna have to try it - I never know what to do with the all the oregano from the giant bush in my garden!

tunie

You have all the fun! What a great place for you to visit! On my bucket list! I hope you bring back treasures & spices for the shop! Enjoy! Eat!&drink! & click away!!

Keli Aiello

Yes! Spring rolls are the best. I've been playing around with the brown rice variety, they're not as sticky and take some getting used to, but I've grown to like them. Tofu is my essential spring roll ingredient, the crispiness+chew combo can't be topped. I like to marinate my tofu in a tamari/mirin mixture after freezing and thawing the whole block (for great firm texture), then I bake it to concentrate the flavors. Yum, I think I've talked myself into dinner!

Blaine Arin @ Feel-good Food

This looks wonderful - recipe and surroundings! We are hoping to go for Xmas - can you recommend any lovely riads to check out? In the meantime, off to Cape Town to see my sister tomorrow - hope to pick up some great recipes and creative inspiration whilst there!

HS: Hi Helen - there is a huge range, and you can search depending on the price point you're after, and location. We knew we wanted to stay inside the medina this time around, and I looked through trip advisor, mr&mrs. smith, monocle, and a few other sources to get ideas..

helen portas

Greetings from London. Loving your Instagram photos and your adventures. This looks like a delicious recipe love the combination of ingredients and herbs Best wishes xoxo

Rowaida Flayhan

Are you in Riad El Fenn?? We live in Casablanca! Hope you're having a great time!

HS: Indeed Ana! A beautiful spot.

Ana Eccles

Heidi, I have been following your blog for years. While in Marrakech it would be great to visit my friend Jewels studio, she happens to be there now. Her website is jewelsarts.com and her stuff is amazing, I think you would like it plus she has allot of Marrakech info. Enjoy! Kathy

Kathy W.

Is the black pepper tofu something that you purchased or that you prepared? It sounds like it would be amazing with the rice, sauce and avocado!

Kelsey Lane

I knew I wouldn't be able to make this today because I'm going to a funeral. I knew that I would love this the moment I received the recipe in my inbox. I knew I would love the photos, and I knew it would make me very hungry in a great way. THANK YOU, it is a delicious blog!

Sarah I

That turtle looks like a tortoise to me

Patrick

I still have mint left in my garden so I think that parsley would be a great substitute. I'm going to make this tomorrow.

marci

beautiful shots and food! girly question - love your bag! where is it from?

emily webster

Beautiful photos! Any chance you'd share suggestions for a travel purse? I'm looking for something to take to Cambodia in December and yours looks like the right size!

HS: Thanks Alice - this one is a small canvas purse by Hoi Bo it holds my digital camera, cellphone, notebook, lipstick, papers & essentials nicely. It goes cross body which I like for travel...pretty happy with it. I think it was the one I took to India as well?

Allie B.

Black pepper tofu! where? how? I must have this.

phi @PrincessTofu

Great flight food but what a you eating there and where?

Charlotte Clement

Marrakech has been on my "list" for years. Thank you for including pics. I must keep in mind to do these for my next trip!

Rockin Arugula

Question: I'm a huge fan of spring rolls myself and am excited to try this recipe, but I'm wondering would you suggest a dipping sauce with this? And also thanks for sharing your idea about rubbing the spring rolls with olive oil for travel and lunches. I usually wrap individually with plastic wrap, but olive oil makes more sense.

Salomeh

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