Spring rolls
2 servings
10 minutes
Spring rolls are a light and refreshing dish inspired by Japanese cuisine but infused with Caucasian flavors thanks to the use of Armenian lavash. They combine fresh, crunchy vegetables, a creamy avocado and tomato paste, and aromatic herbs, creating a harmony of textures and tastes. Historically, such rolls symbolize spring and renewal, and their simple and quick preparation makes them perfect for a light snack or appetizer at a party. The delicate tang of lemon juice enhances the freshness of the ingredients while the lettuce adds juiciness. Cut into small pieces, they look impressive on a plate revealing a colorful filling. These rolls can be served as a standalone dish or paired with soy sauce to enhance flavor nuances.
1
Cut cucumbers, carrots, and Beijing cabbage into thin strips.
- Cucumbers: 1 piece
- Carrot: 1 piece
- Napa cabbage (pak choi type): 50 g
2
Finely chop the tomatoes and mix them with avocado flesh, chopped cilantro, lemon juice, and finely chopped onion.
- Tomatoes: 1 piece
- Avocado: 1 piece
- Cilantro: 20 g
- Lemon juice: 20 ml
- Red onion: 0.5 head
3
On a sheet of Armenian lavash, place lettuce leaves, spread them with a paste of avocado and tomatoes, and add a mixture of cucumber, carrot, and cabbage strips.
- Lettuce leaves: 5 piece
- Tomatoes: 1 piece
- Avocado: 1 piece
- Cucumbers: 1 piece
- Carrot: 1 piece
- Napa cabbage (pak choi type): 50 g
- Armenian lavash: 1 piece
4
Roll it up and cut into pieces so that all the components of the roll are visible at the cut.
