Chef Laura Osio
Kale & Clover
This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack. If crunched for time, purchased pickled vegetables can stand in for the made-from-scratch ones.
3 cups julienned carrots
1 1/2 cups julienned cucumber
1 1/2 cups sliced scallions
2 1/2 cups champagne vinegar
2 cups sugar
3/4 cup water
1 tsp. coriander seeds
1 tsp. chili flakes
1 bay leaf
12 spring roll wrappers
24 Bibb lettuce leaves
9 avocados, peeled, seeded, quartered and sliced lengthwise into thirds
3/4 cup Thai basil leaves
3/4 cup mint leaves
3 cups pickled vegetables
3 cups cooked and cooled rice vermicelli noodles
1 1/2 cups sambal or other Asian chili sauce
- For pickled vegetables: In heatproof bowl, combine carrots, cucumber and scallions.
- In large saucepan, combine vinegar, sugar, water, coriander, chili flakes and bay leaf; bring to a boil over high heat.
- Pour vinegar mixture over vegetables in bowl; allow to cool 2 hours at room temperature. Refrigerate at least 12 hours.
- For rolls: Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with. Place 2 lettuce leaves on wrapper, 1 inch from edge closest to you. Layer on 3 avocado slices, 1 tablespoon Thai basil leaves, 1 tablespoon mint leaves, 1/4 cup pickled vegetable mixture and 1/4 cup cooked vermicelli.
- Starting with edge closest to you, tightly roll up the wrapper, enclosing contents. Trim 1/4 inch off each end; cut roll into 6 equal pieces. Repeat with remaining spring roll wrappers and filling ingredients.
- Serve rolls with 2 tablespoons sambal.