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:

  1. Add all ingredients, except corn starch slurry, into a pot and place over high heat
  2. Bring sauce to a boil
  3. Reduce heat and allow to simmer for a few minutes
  4. Add corn starch slurry to pot and whisk sauce
  5. Continue to whisk sauce until thickened, about 2 minutes
  6. Remove from heat and cool before serving

Avocado Summer Roll:

  1. Place spring roll wrapper (rice paper) in hot water for 30 seconds
  2. Remove rice paper from water and lay flat on clean surface
  3. Add vegetables to center of rice paper, leaving room around edges
  4. Fold in the left and right sides of the rice paper
  5. From the bottom, roll the rice paper up and over the vegetables and continue to roll until wrapped tightly
  6. Cut in half before serving with chilled sweet chili sauce

How to: Avocado Summer Roll