Brussels Sprout and Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce

Planning a party and need to do some cooking ahead of time? These winter rolls are great for prepping early! Whether you’re serving these winter rolls as an appetizer or side dish, your guests will gobble them up! Be prepared to have to share this recipe too because no one will believe you didn’t pick these up from a restaurant.

Cook time: 15 minutes

Total time: 45 minutes

Yields: 10-12 Winter Rolls

Ingredients

Winter Rolls

• 2 tablespoons organic sesame oil
• 2 cloves organic garlic
• 1 teaspoon fresh organic ginger, grated or minced
• 1 pound organic brussels sprouts, stems removed and thinly sliced
• 1 large organic carrot, chopped into matchsticks
• 1 organic red pepper, sliced
• 2 tablespoons organic soy sauce (or coconut aminos for gluten-free)
• 1 organic lime, juiced
• 1/2 teaspoon organic curry powder (I like to use spicy yellow curry powder)
• 1/2 teaspoon pepper
• zest of half an organic Florida grapefruit
• 4 organic green onions, chopped
• 1/2 bunch organic fresh cilantro or basil
• 1/2 organic cucumber, sliced
• 1-2 large organic avocados, sliced thin
• 1 package organic rice paper wrappers (you will not use them all, but I like to have extra wrappers incase I mess up a few)

Grapefruit Hoisin Sauce

• 1/2 cup organic hoisin sauce
• 1/2 cup Uncle Matt’s Organic Grapefruit Juice
• 2 tablespoon organic creamy peanut butter (or can sub almond butter)
• 2 tablespoons organic sweet thai chili sauce
• 2 tablespoons organic soy sauce (or coconut aminos)
• 1/2 teaspoon crushed red pepper flakes
• zest of half an organic Florida grapefruit

Instructions

To make the sauce. Add the Uncle Matt’s Organic grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside. Before serving, top with a few more red pepper flakes.

To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds – 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.

To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), sliced red pepper, sliced cucumber and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), cucumber, brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.

*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving.

*Adapted from Half Baked Harvest’s Vietnamese Chicken Spring Rolls

Recipe from Half Baked Harvest.