Every now and then I think of a recipe that completely blows my mind. Last summer I became completely obsessed with fresh rolls. They typically include rice noodles, herbs, carrots, lettuce and a protein. I like to play around with them and add new things and fried avocado has got to be my new favorite:
Whenever you make fresh rolls preparation is key. I like to cook my rice noodles first so that they're ready to go. and pre slice all of my veggies. Whenever I use fry things I always use a wet a batter and dry batter. The wet batter acts like a binder for the dry batter. You will also need a large plate and a large bowl filled with warm water to soften the rice paper sheets.
Ingredients
1 ripe but firm avocado. You don't want a super soft mushy one. It needs to be firm.
About 8 rice paper sheets. You can find them in the Asian section of most markets
1 package of thin rice noodles (rice vermicelli) cooked according to the package instructions, drained and set aside.
Shredded lettuce
Fresh Thai basil and mint - regular basil you can use fresh cilantro, scallions.
sliced red bell peppers
Hoisin sauce for dipping - you can also find this in the Asian section of most grocery stores.
Wet batter
1/2 cup of all purpose flour
1 cup of water
1 tbs of sriracha sauce
1 tsp of. onion powder
1/2 tsp of garlic powder
1/2 tsp of salt
Dry batter
1 cup of panko bread crumbs
1 tsp of garlic powder
1/2 tsp of onion powder
a pinch of red pepper flakes
pinch of salt
Preparation
In a shallow bowl combine all of the dry batter ingredients. Mix well and set aside.
Mix the wet batter ingredients by adding all of the ingredients into