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Preparation |
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- Peel one avocado half, drizzle with half the amount of lemon juice, season with salt and pepper and add a little garlic powder. Mix thoroughly with a stick blender until you get a purée. Cut the vegetables into thin strips, season with olive oil, salt, pepper, curry powder and garlic, and sprinkle with finely chopped cashews.
- Soak the rice papers in cold water for a moment and place them on a wet kitchen towel. When they become loose and flexible like a cloth, carefully place the vegetable strips lengthwise on each piece of rice paper and roll them tightly in the shape of a strudel. Slice and place on top of the avocado purée.
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Ingredients |
/ serves 1 |
| 2 pieces |
of rice paper for spring rolls |
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50 g |
of various vegetables as desired, cut into thin stripes |
| 1/2 |
of a ripe avocado |
| 1 tablespoon | of lemon juice | | 1 tablespoon | of olive oil | | | salt, pepper, garlic powder | | | a generous pinch of curry powder | | 1 tablespoon | of finely chopped cashews |
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