Avocado Veggie Rolls
- Level: Easy
- Yield: 8 veggies rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 188
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 274
- Total: 1 hr 30 min
- Active: 35 min
Ingredients
1/2 cup black rice
Kosher salt
2 tablespoons crunchy peanut butter
2 tablespoons hoisin sauce
2 teaspoons Sriracha
2 large avocados
1 Persian cucumber, cut lengthwise into six 1/4-inch-thick strips
1/4 red bell pepper, cut lengthwise into six 1/4-inch-thick strips
1/4 mango, cut lengthwise into six 1/4-inch-thick strips
1 lime, halved
Directions
- Bring 1 cup water and the rice to a boil in a small saucepan over medium-high heat. Cover and reduce the heat to medium low; cook until the liquid is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, 3 minutes. Season with salt and let cool.
- Meanwhile, mix the peanut butter, hoisin sauce, Sriracha and 2 teaspoons water in a small bowl; set aside.
- Lay out a large piece of plastic wrap. Very thinly slice 1 avocado lengthwise and fan out in 2 overlapping rows on the plastic wrap to form a 6-by-9-inch rectangle. Position the plastic wrap so the long side of the avocado rectangle is closest to you. Spread half the peanut sauce in a line across the center of the avocado rectangle from left to right, then spread 1/2 cup rice over the sauce. Top with a single line each of cucumber, bell pepper and mango (3 strips each). Season with salt and squeeze some lime juice over the top.
- Starting from the bottom long edge, roll up the avocado tightly into a log using the plastic wrap to help you. Slice the roll through the plastic wrap into 3/4-inch-thick rounds, then remove the plastic.
- Repeat to form another roll. Squeeze more lime juice over the rolls.