This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients.
No way, right?!
You’d be hard-pressed to find a person who doesn’t like guacamole. Here, at One Green Planet, we’d have guac every day if we could. Our love for the flavorful Mexican dip inspired this recipe for deconstructed guac spring rolls. The concept is pretty simple: take all of the amazing ingredients in guac €“ avocado, tomato, red onion, cilantro, lime €“ wrap it in translucent rice paper and bake it. The result? A deliciously crispy, multicolored spring roll with a filling that is warm and creamy and has a tangy finish.
Oh, and did we mention you could make 14 of these babies for under 5?! Yup, served with a little soy sauce and Thai chili sauce, you have the perfect snack for having friends over or just a massive lunch for one. Either way, you’re welcome in advance.
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The five main ingredients in this recipe are rice paper wraps, avocado, red onion, tomatoes, and cilantro. Total cost for 14 spring rolls is $4.98.
FOR THE SPRING ROLLS:
- 14 rice paper wraps €” ($1.12)
- 1/4 of a red onion €” ($0.15)
- 2 medium-sized avocados €” ($2.00)
- 1/2 a vine tomato €” ($0.49)
- A sprinkling of cilantro, or to taste €” ($0.10)
PANTRY ITEMS REQUIRED:
- Salt, to taste
- Oil, for brushing
- JalapeÃ±o, diced
- Low-sodium soy sauce mixed with Sriracha or Asian hot sauce, for dipping
- Preheat the oven to 400°F (we used a toaster oven to bake the crust. Oven times may vary if using a conventional oven, use your discretion).
- Start by chopping your ingredients. Finely dice the tomatoes, then remove excess moisture with a paper towel. You want the tomatoes to be as dry as possible.
- Mince 1/4 of a red onion and finely chop the cilantro. We added a sprinkle of cilantro to each roll, but add it according to your taste. Cut the avocado into slices. Since these rolls are stuffed with deconstructed guacamole, we didnt mash any of the ingredients together. Finally, cut the lemon into wedges and have your salt on hand. We divided all ingredients into bowls for easy access.
- Prep a baking sheet by lining it with parchment paper and have a large, flat, clean surface for you to assemble the spring rolls on. We used a cutting board. Fill a large bowl with warm water. The bowl should be large enough for you to dip the dry spring rolls.
- Take a dry spring roll and dip it into warm water for three seconds, then transfer it to your work surface. If it doesnt seem pliable, wet the tips of your fingers and €œmassage€ it into the wrap.
- To assemble the wraps, start by placing an avocado slice in the middle of the wrap, but not in the true center €” it should be closer to you. Next, add the diced tomatoes in the curve of the avocado slice. These will release water when baking, so be very minimal, no more than 4 pieces of tomato. Follow this with diced red onion, again, being minimal. If using jalapeÃ±o, add that, too. Finish with a squeeze of lemon and cilantro and salt, to taste.
- To roll the wraps, start by folding in the sides towards the center. Take the end of the wrap closest to you and fold it over the filling, then carefully roll the wrap until its sealed. Place the wrap on the baking tray and repeat the steps until all ingredients have been used.
- Brush both sides of each wrap with oil, then place in the oven for 20 minutes, flipping at the 10-minute mark.
- Remove from oven and let cool for 5 minutes before serving. We garnished ours with extra cilantro and served it with a simple dipping sauce made from soy sauce and Sriracha.
Calories per serving (total serving 14 rolls): 77.7 | Carbs: 9.7 g | Fat: 4 g | Protein: 1.8 g | Sodium: 12.5 mg | Sugar: .4 g
Tomatoes and onions release water while they cook, which can break the spring rolls during baking, so be very minimal with these ingredients. You need very little to give it flavor.