Best 3 Avocado And Sun Dried Tomato Spring Rolls Recipes

Spring rolls are a classic appetizer or light lunch option that can be filled with a variety of ingredients. This recipe features the vibrant flavors of avocado, sun-dried tomatoes, and a tangy dressing, all wrapped up in a crispy spring roll wrapper. The combination of creamy avocado, sweet and tangy sun-dried tomatoes, and a flavorful dressing creates a balanced and delicious bite that is sure to impress your friends and family. With its vibrant colors and textures, this spring roll recipe is a feast for the eyes and the taste buds.

Here are our top 3 tried and tested recipes!

AVOCADO AND SUN-DRIED TOMATO SPRING ROLLS

Avocado and Sun-Dried Tomato Spring Rolls image

Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.

Provided by Louise

Categories Wraps and Rolls Appetizers

Time 45m

Yield 8

Number Of Ingredients 16

Ingredients

1 quart oil for frying
2 tablespoons vegetable oil
⅓ cup shredded cabbage
¼ cup shredded carrots
¼ cup shredded cucumber
2 tablespoons diced onion
¼ cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
⅓ cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

Steps:

Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 7.3 g, Cholesterol 7.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 1.6 g

AVOCADO AND SUN-DRIED TOMATO SPRING ROLLS

Avocado and Sun-Dried Tomato Spring Rolls image

Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.

Provided by Louise

Categories Wraps and Rolls Appetizers

Time 45m

Yield 8

Number Of Ingredients 16

Ingredients

1 quart oil for frying
2 tablespoons vegetable oil
⅓ cup shredded cabbage
¼ cup shredded carrots
¼ cup shredded cucumber
2 tablespoons diced onion
¼ cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
⅓ cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

Steps:

Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 7.3 g, Cholesterol 7.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 1.6 g

PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

Pasta Served With Avocado Sauce With Sun-Dried Tomatoes image

This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.

Provided by Shuzbud

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large ripe avocados
1 1/2 ounces sun-dried tomatoes, rehydrated
2 tablespoons butter
2 garlic cloves, crushed
1 chicken stock cube
1 1/2 cups heavy cream
1 lb fresh pasta
grated parmesan cheese, to garnish

Steps:

Finely chop the sundried tomatoes and set aside.
Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
Sprinkle with grated parmesan and serve immediately.

Tips:

For the best results, use fresh and ripe avocados. Hard or unripe avocados will not have the same creamy texture and flavor.
To easily remove the pit from an avocado, cut the avocado in half lengthwise and twist the two halves in opposite directions. The pit will easily pop out.
To prevent the avocado from browning, toss it with a little lemon juice or vinegar.
Sun-dried tomatoes can be found in the oil-packed or dry-packed variety. Oil-packed tomatoes are softer and have a more intense flavor, while dry-packed tomatoes are more chewy and have a milder flavor.
If you are using oil-packed sun-dried tomatoes, be sure to drain them well before using. Otherwise, the spring rolls will be too oily.
To make the spring rolls easier to roll, use rice paper wrappers that have been soaked in warm water for a few minutes.
Be sure to roll the spring rolls tightly so that they do not fall apart.
Serve the spring rolls with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or peanut sauce.

Conclusion:

Avocado and sun-dried tomato spring rolls are a delicious and healthy appetizer or snack. They are easy to make and can be customized to your liking. With their creamy avocado filling, tangy sun-dried tomatoes, and crispy rice paper wrappers, these spring rolls are sure to be a hit at your next party or gathering.