This week I’m sharing a deconstructed version of Vietnamese fresh spring rolls with peanut dipping sauce, one of my favorite meals on the entire planet, over on The Scoop. This is a California Avocado Spring Roll Noodle Salad. It happens to be gluten-free (just make sure the miso paste and chili sauce you use are gluten-free) and could easily be made vegetarian (just leave out the shrimp or replace it with something like marinated and stir-fried tofu). It’s quick to make and super fresh. Go and grab the recipe! California Avocado Spring Roll Noodle Salad
{ 4 comments… read them below or add one }
My favourite thing to make in the kitchen!
Rachael,
I just think you are amazing. Do you take the pics of the food yourself? I love that you have kept the FujiMama nick name. I miss visiting you in Tokyo!!! And you look fabulous with the bob cut! Anyway, I need to make Hawaiian rice for 30 teachers at the school this week and I am trying to find a good recipe. I just saw one of your posts and thought you might know of a good recipe.
smooches friend,
April
Hey April!
It’s so fun to hear from you. Yep, I do all of my own photography. When I’m doing a fried rice, like Hawaiian rice, I just tend to make it up as I go! I’m remembering that Mel’s Kitchen Cafe had one that looked really good though, so maybe check there?
XO,
Rachael
Superb article. I’ve always known there were numerous factors that made avocados so delicious.