Recipe - Vegetable-Rice Spring Rolls With Garlic-Hoisin Sauce

1 lg Ripe tomato; cut into 1/2"
dice
1 small Peeled seeded cucumber; cut
into 1/2" dice
1 small Avocado; cut into 1/2" dice
1 Serrano chile; seeded &
minced
2 tablespoon Coarsely chopped cilantro
2 tablespoon Freshly squeezed lime juice
1 tablespoon Mayonnaise
Salt and freshly ground
pepper
4 Sixinch flour tortillas

In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime
juice, and maynnoalse. Season with salt and pepper. Divide mixture among
the four toflillas; roll up. Cut each tortilla in half. Serve with the
ChileRubbed Salmon and Black Beans and Corn.

Notes: If you prefer a burito with a milder taste, use jalapeno peppers,
which are stightly larger and cooler than serrano chiles.

Recipe by: Martha Stewart Living September 1997

Posted to recipeludigest Volume 01 Number 551 by RecipeLu
recipelu@geocities.com on Jan 18, 1998