I’ve been asked a lot lately what is the premise of my blog? Or rather, what kind of food do I make? These questions stump me because I haven’t really thought about it. I just blog about the things that matter to me most. I make food that I eat and think that you would enjoy. Does it need to be more than that? Maybe. But until then, I’m going to keep making meals that make us both feel special. Cool? Cool. If you need a theme to follow then these spring rolls are really going to throw you for a loop. Don’t worry! It will be fun!
I do have measurements for this recipe but the best part is…do what you want! How many times in life are you told to do that? Adjust to what you like: a little more avocado (always), a little less bacon (never). Whatever floats your boat! I will say make a few to practice with first. Things can get a little tricky but also can be easily mastered. As you can see with the ones I made, perfection isn’t the goal but yumminess is. We ate these for dinner but they would be sublime as an appetizer or a fun snack!
Check out our ingredient line up:
From Top Left to Right: My grocery store had these adorable little lettuces but any salad mix would work too! Bean sprouts, red onion, heirloom tomatoes (because they were leftover from this), avocado, red pepper, rice paper, bacon (bow down), and asparagus. Can I tell you a secret? I cooked my asparagus in my bacon grease. I don’t believe in waste.
Rice paper is where this madness begins. Soak it and lay it onto a damp cloth. Most rice paper wrappers will have the directions on them. Let’s load up on the goodies! Don’t see your favorite veggie here? Add it! Are we getting carried away? Let’s roll that little guy.
We move onto our 3 dipping sauces. Why 3? Because I’m OCD and I like things in threes. You could totally do one or two. Take mayo, green chilies, garlic, pepper and salt. I know, I know. That’s a lot of mayo. Where is my greek yogurt/mayo combo? Well, when I make a sauce and put mayo in the title, I really mean it. Pulse that baby!
Another fun sauce is basil with sun dried tomatoes. Add a little extra virgin olive oil if it gets too thick. A pinch of pepper never hurt anyone here. Pulse.
Our avocado, lime, Sriacha sauce is exactly what it sounds like. I added the bright red Sriacha with the green avocado and pulsed together. Don’t be like me. Just pulse the avocado, lime, and a little greek yogurt to soften things up a bit. Drizzle with Sriacha once you have put the avocado sauce in a dish or else your pretty, ripe, green avocados turn a puke green. Sorry…
I love the playfulness of this dish. We use our hands to dip and enjoy. I’m sure this will be a fun change from the usual weeknight casserole or salad. The bacon is staring at you. Say hi! Happy “spring” roll making!