Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce

• 2 tablespoons sesame oil ↔ Sustituir
• 2 cloves garlic ↔ Sustituir
• 1 teaspoon fresh ginger (grated or minced) ↔ Sustituir
• 1 pound brussels sprouts (stems removed and thinly sliced) ↔ Sustituir
• 1 large carrot (chopped into matchsticks) ↔ Sustituir
• 1 red pepper (sliced) ↔ Sustituir
• 2 tablespoons soy sauce ↔ Sustituir
• 1 lime (juiced) ↔ Sustituir
• 1/2 teaspoon curry powder (I like to use spicy yellow curry powder) ↔ Sustituir
• 1/2 teaspoon pepper ↔ Sustituir
• zest of half a grapefruit ↔ Sustituir
• 4 green onions (chopped) ↔ Sustituir
• 1/2 bunch fresh cilantro or basil ↔ Sustituir
• 1 1/2 cups cooked vermicelli noodles ↔ Sustituir
• 1-2 large avocado's (sliced thin) ↔ Sustituir
• 1 package rice paper wrappers (you will not use them all (but I like to have extra wrappers incase I mess up a few)) ↔ Sustituir
• 1/2 cup hoisin ↔ Sustituir
• 1/2 cup freshly squeezed grapefruit juice (about half a large grapefruit) ↔ Sustituir
• 2 tablespoon creamy peanut butter (or can sub almond butter) ↔ Sustituir
• 2 tablespoons sweet thai chili sauce ↔ Sustituir
• 2 tablespoons soy sauce ↔ Sustituir
• 1/2 teaspoon crushed red pepper flakes ↔ Sustituir
• the zest of half a grapefruit (or more to your liking) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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