Avocado Spring Rolls

[nverland]

Avocado Spring Rolls
Makes 6-8 rolls Prep time: 10 min

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. Then, tuck and roll, folding in the edges mid-wrap.