In a bowl, combine the julienned onion and peppers and add the minced garlic. Then add the grated carrot, along with the diced tomato and avocado.
Crispy spring rolls
- 8 sheets of rice paper
- 1 onion
- 1 green pepper
- ½ red bell pepper
- 2 cloves of garlic
- 1 carrot
- 1 avocado
- 1 very ripe tomato
- Borges light extra-virgin olive oil for frying
For the vinaigrette:
- 60 ml Borges extra virgin olive oil
- 20 ml Borges balsamic vinegar
- 80 g crushed walnuts
- Salt and pepper
- A pinch of cumin
- A pinch of ground cloves
Step by step
Prepare a vinaigrette by mixing the extra-virgin olive oil, balsamic vinegar, crushed walnuts, salt, pepper, cumin, and cloves. Mix well.
Pour the vinaigrette over the vegetables and stir to let the flavors blend together.
Dip the rice paper in water, arrange the vegetable filling inside and roll it up.
Fry the rolls in a pan with light extra-virgin olive oil until golden brown.