Avocado Rolls With Cream Cheese Recipes

Steps:

• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes.
• Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips.
• Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note).
• Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients.
• Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate.

Steps:

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

Steps:

• Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

Steps:

• Place the cream cheese between 2 sheets of wax paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.
• Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in the cilantro, onion, chile, lime juice, and salt.
• Spread the avocado mixture evenly over the cream cheese.
• Using the bottom sheet of paper, roll up the cream cheese to form a log.
• Coat the roll completely with the sesame seeds. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving. The roll can be made in advance and refrigerated for 6-8 hours, then set out at room temperature for 30 minutes before serving.
• Unwrap the roll and place on a serving platter or tray. Serve with totopos or small crackers.