Last week we’ve discussed several health concerns that arise with popular dishes served in restaurants as award-winning appetizers. They might be tasty, crunchy, and bursting with flavor, but they come along with detrimental health consequences. If these appetizers are deep-fried, they’re most likely fried in genetically engineered oils, such as soybean, canola, vegetable, or corn.
Even worse, they may be fried in hydrogenated oil, one of the worst choices for your cardiovascular health. Moreover, one must be careful that the restaurant does not fry the vegetarian-filled appetizers in the same frying oil as ones containing pork. For that, it’s best to make these avocado rolls at home.
Not only will you guarantee it’s not fried with pork-filled appetizers, but you will be more aware of the quality and nutritional value of the ingredients as well. Enjoy these avocado rolls on their own or aside your favorite grilled salmon for dinner.
1 pack spring rolls (look for one with clean ingredients)
2 medium red onions
1 bunch fresh cilantro
1 tablespoon extra-virgin olive oil
1 teaspoon Himalayan pink salt
½ teaspoon black peppercorn
1 tablespoon dried dill
1 teaspoon garlic, ground
½ teaspoon ground mustard seed
¼ teaspoon red cayenne pepper
organic cold-pressed avocado oil (for brushing)
Preheat the oven to 400 degrees Fahrenheit. Chop the onions and tomatoes into small pieces and place in a large mixing bowl. Chop the parsley; add to the bowl.
Chop the avocados into cubes and add to the bowl. Add the oil and spices. Mix until well-incorporated.
Fill each spring roll and roll (see packaging directions for assistance); place on a baking sheet, single-layered. Repeat with all the spring rolls. Brush all of the rolls with the avocado oil. Bake for about 15-20 minutes, or until they are browned and crispy. Slice in half and sprinkle with additional chopped parsley for a presentable look, or enjoy as is.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.