Vegan Spring Rolls With Lemon Dipping Sauce

• Be sure to cut the avocado into very thin, longish slices that you can easily blend into the spring roll.

Dipping Sauce

• Combine all the ingredients in a small saucepan. Stir as you heat at a low temperature for a minute or two.
• Allow the sauce to cool, and it’s ready to eat.
• Set aside until you’re ready to use.

Spring Rolls

• Combine the lemon juice and zest, and soy sauce in a small bowl.
• Heat the oil in a skillet, and saute the mushrooms for about 5 minutes, until softened.
• Sprinkle with some of the lemon mixture as they cook, but don’t use more than half.
• Add the cabbage during the last 2 minutes or so, and cook until wilted.
• In a bowl, add the rice noodles and the remaining lemon and soy sauce. Toss the noodles to coat, and then combine with the mushroom mixture.
• Refrigerate the mushroom mixture and noodles for about 20 minutes. Drain any excess liquid when you are ready to use, and season to taste with salt.
• Combine the corn flour and water to make a paste. This is what you will use to seal the spring rolls.
• Peel off one spring roll wrapper at a time, and keep the rest covered with a damp cloth until you need them (they dry out quickly).
• Take the spring roll wrapper and place it flat with a point towards you. Place a heaped tablespoon of the mushroom mixture in the middle. Add a couple of slices of avocado.
• Roll up halfway, and then tuck the sides in before finishing the roll.
• Use the corn flour paste to seal along the edges, pressing gently once it’s fully rolled.
• Heat enough oil in a wok to be able to cover the spring rolls. When it bubbles rapidly around the handle of a wooden spoon, it’s ready.
• Fry the rolls 3 or 4 at a time until light golden brown.
• Remove using a slotted spoon so you can drain the oil.
• Serve with the sauce.