Avocado Cabbage Spring Rolls and Carrot Ginger Miso Sauce

Avocado Cabbage Spring Rolls and Carrot Ginger Miso Sauce
ingredients
all
3 tbsp carrot
3 tbsp ginger
2 tbsp miso paste
1/4 cup spring onion
minced
6 tbsp olive oil
1 tbsp toasted sesame oil
1 tsp rice wine vinegar
2 tbsp honey
or brown rice syrup for vegan
1 whole lemon
juiced
1 pinch salt
1 head napa cabbage
shredded
3 cups escarole
shredded, could also replace with soft lettuce
1 dozen medium sized rice paper sheets
3 whole avocados
segmented
2 cups whole mint leaves
2 cups micro basil
could also use whole Thai basil leaves
cookware
For the Sauce
1
Shred the carrots and ginger in the food processor with the grater disc. Transfer the veggies out of the food processor and switch in the chopping blade.
2
Add the carrot, ginger, miso paste, onion, olive oil, sesame oil, vinegar, honey, lemon and salt to the food processor. Process until all the ingredients are fully combined. The sauce should be thick but still a little runny. Store the sauce in the fridge until serving time.
For the Rolls
3
Shred the napa cabbage and escarole in the food processor with the slicer blade.
4
Submerge a single spring roll wrapper in a bowl of water until completely pliable, about 5 seconds. Remove, and gently set on a flat surface.
5
Layer with avocado, cabbage, escarole and herbs.
6
Construct a roll like a burrito; start with the bottom and cover the horizontal line of veggies. Fold in both sides and press to seal. Roll up tightly to the top and seal the edge. Set aside and repeat.
7
Serve with the carrot ginger miso sauce.
notes
Recipe tested and modified by Carmelita Oguro.