Have you ever eaten at Moxies? I usually only go there to have a few drinks. But, a couple weeks back I was there for a bit of a business lunch and chose an appetizer that I considered a ‘safe’ vegan choice – Avocado Spring Rolls. Now, I don’t know 100% of what they put in their filling but I do know that Moxie’s uses a wheat spring roll wrapper and is not gluten-free.
So, enjoying the flavours the rolls had I set out to come up with a replacement which Levi could enjoy.
Coming up with a knock-off for the filling turned out to be fairly easy since I found this clone recipe online. Except instead of regular wheat spring roll wrappers we tried it with rice paper.
- 2 ripe avocadoes
- 1 lime, juiced
- 3 tablespoons chopped sundried tomatoes in oil
- 3 tablespoons finely minced red onion
- 2 tablespoons finely chopped cilantro
- 1 teaspoon Thai yellow curry paste
- Rice paper wrappers
- Water, for softening wrappers
- Peanut oil, for frying
- Mash avocado with lime juice until chunky.
- Add tomatoes, onions, cilantro and curry paste. Mix until combined.
- Dip rice paper wrappers in water and let excess drip off.
- Place on a cutting board and put 1 tablespoon of filling in center at one end of the wrapper. Roll the end over and tuck the sides in and continue to roll up – like a burrito.
- Heat about 1 or 2 inches of peanut oil in a deep skillet over medium heat.
- Place the prepared spring rolls in the hot oil.
- Fry on each side until golden brown.
- Remove to a mesh cooling rack to drain excess oil.
- Serve with store-bought sweet chili sauce.
The flavour of these was bang on what I remembered tasting with the Moxie’s rolls. The texture is obviously a bit different, being that the wrappers were different. When we made these for our appetizer night we used our deep-fryer and the consensus was that next time we’d use the skillet method outlined above. The rice paper wrappers had a tendency to puff up and cause the rolls to float unevenly and not allow you to turn them over for even browning.
Oh, and here’s what the rolls look like before frying: