Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce.
There is Spring Rolls and then there is Winter Rolls.
These are obviously winter rolls, which I feel is fitting since the first official day of winter is Saturday.
Which means Christmas is just days away. Are you guys ready? I am nowhere near ready. Not ready for the month of December to be over, not ready for the New Year and generally just not ready for time to keep ticking away so quickly.
Confession, I have been holding out on you guys.
There has been a lot going around here behind the scenes. To be honest, this post topic is like two weeks too late, but I just did not know how to tell my fun news in fear of sounding like a complete spoiled little brat.
But, I have finally been convinced it’s time to share.
So basically, I am just going to blurt it out because I really have no creative way to tell you.
It all starts with my parents, they bought a new house! YAY! Now, if you have been reading for a while you know that I am newly twenty and still living at home. I did the whole college thing while I was still in my teens and began the process to get this blog up and running when I was eighteen. By nineteen I had gone full force blogging and have not really taken a break since, so living at home has just been, well convenient for me. I have tons and tons of people to eat the mass amounts of food I make every single day, and I am one of those weird young people who actually loves her family. I have very many siblings and my parents are pretty awesome.
Really, my family is my favorite. Although, a lot of times they can drive me insane! Crazy insane, but I still love them.
Which brings me to my next point.
My parents bought a house on the outskirts of Summit County, Colorado. Ten minutes from Keystone and twenty minutes from Breckenridge and ten minutes from Copper, it is the perfect location for my family. The house is set on a little land, so no one can complain about our hillbilliness. <– THIS IS GOOD.
The land has this really cool barn on it that was used for horses. It is beautiful.
This barn is my new home!
Ok, well not yet, but in seven to eight months (assuming there are no snags, which you know there probably will be!) it will be all mine.
Yes, at twenty years old I get to design my dream kitchen. I can put in a giant farm sink, have a huge island full of counter space and a stove of my dreams. It has always been an aspiration of mine to someday design my own kitchen, but I never actually thought that dream would become a reality. Especially not at twenty.
You can totally hate me know, I do not blame you.
Now do you understand the whole sounding like a brat part?
But here is the thing you guys, I do not just live at home for free and I am not just letting my parents build me a whole house (or barn house!).
Yes, I do, and will continue to, pay rent (and trust me, it is not all that cheep) and while I am most definitely not funding this whole project, I am pulling my own weight. I couldn’t be more happy or feel more grateful.
I am truly getting the best of both worlds. Take that Miley Cyrus!
Some of you may think this is pathetic, that I am spoiled rotten or that I need to grow up. That’s fine, but this is what is working for me and my family at this point in my life.
I am young and single (yes, no guy yet, although I think that quite possibly, any potential prospects may have been scared off by of all my brothers – Oyy) and obviously no kids. So my family is pretty much everything to me. Since we are a big bunch, they are also my best friends (except for my awesome internet friends of course!).
And like I said, I make a ton of food. I actually need them (and their hungry friends) to eat all this food. Nothing goes to waste around here.
So there you go. That is my big and exciting news. The building will not be starting until May and until then I will be living in the lock off apartment that will become the boys downstairs rec room once I move out. Planning has already begun so if anyone has any kitchen “must have” ideas, let me know!!
Now let’s talk a little food.
Winter rolls? Yes, I am making them a thing. It is a great thing, trust me. These rolls are quick, easy and perfect for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Ah yess!
And the sauce. Mmm…..it is the best part. It is kind of sweet, kind of sour and the touch of grapefruit fits so well. Loving the grapefruits these days!
Sorry for the sub par photos. I think my hands had super glue on them and my brain was in the clouds dreaming about my new kitchen. Not to mention all the shelves I’ve wiped and appliances I’ve cleaned. Tomorrow will be better.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce
Course: Appetizer, Main Course
Keyword: avocado, brussel sprouts, hoisin, spring rolls
These rolls are quick, easy and perfect for a healthy winter dinner, lunch or appetizer for any of your holiday parties.
- 2 tablespoons sesame oil
- 2 cloves garlic
- 1 teaspoon fresh ginger grated or minced
- 1 pound brussels sprouts stems removed and thinly sliced
- 1 large carrot chopped into matchsticks
- 1 red pepper sliced
- 2 tablespoons soy sauce
- 1 lime juiced
- 1/2 teaspoon curry powder I like to use spicy yellow curry powder
- 1/2 teaspoon pepper
- zest of half a grapefruit
- 4 green onions chopped
- 1/2 bunch fresh cilantro or basil
- 1 1/2 cups cooked vermicelli noodles
- 1-2 large avocado's sliced thin
- 1 package rice paper wrappers (you will not use them all but I like to have extra wrappers incase I mess up a few)
Grapefruit Hoisin Sauce
To make the sauce. Add the grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.
To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds - 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.
To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.
*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving. *Adapted from my [Vietnamese Chicken Spring Rolls | https://dev.halfbakedharvest.com/avocado-and-vietnamese-chicken-springs-rolls/]
And now let’s roll.
*Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!