ingredients.
Sweet Chili Sauce:
- (½) cup rice wine vinegar
- (½) cup granulated sugar
- (¼) cup water
- (2) garlic cloves, minced or pressed
- (1) dried chili pepper, crushed
- (1) tsp orange juice concentrate
- (1) tbsp pineapple, crushed
- (1) tsp chili garlic sauce
- (1) tbsp corn starch dissolved in (2) tbsp water
Avocado Summer Roll:
- (4) sheets rice paper, spring roll wrappers
- (1) avocado, sliced
- (4) green leaf lettuce leaves
- (1) cup carrots, matchstick style or chopped
- (1) cucumber, peeled and sliced
- (1) cup purple cabbage, shredded
directions.
Sweet Chili Sauce:
- Add all ingredients, except corn starch slurry, into a pot and place over high heat
- Bring sauce to a boil
- Reduce heat and allow to simmer for a few minutes
- Add corn starch slurry to pot and whisk sauce
- Continue to whisk sauce until thickened, about 2 minutes
- Remove from heat and cool before serving
Avocado Summer Roll:
- Place spring roll wrapper (rice paper) in hot water for 30 seconds
- Remove rice paper from water and lay flat on clean surface
- Add vegetables to center of rice paper, leaving room around edges
- Fold in the left and right sides of the rice paper
- From the bottom, roll the rice paper up and over the vegetables and continue to roll until wrapped tightly
- Cut in half before serving with chilled sweet chili sauce
