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Fried Avocado Fresh Rolls

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.



  • 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


  1. In a shallow bowl combine all of the dry batter ingredients. Mix well and set aside.

  2. Mix the wet batter ingredients by adding all of the ingredients into