Glass Noodle Rolls with Avocado & Asparagus – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Glass Noodle Rolls with Avocado & Asparagus – Easy Recipe

Hey everyone! I’m so excited to share this recipe with you – these Glass Noodle Rolls with Avocado & Asparagus are seriously addictive. I first made these when I was craving something light, fresh, and a little bit different from the usual Indian fare, and they’ve been a hit ever since. They’re perfect as a snack, a light lunch, or even a party appetizer. Plus, they’re surprisingly easy to put together!

Why You’ll Love This Recipe

These rolls are a delightful fusion of flavors and textures. The delicate glass noodles, creamy avocado, crisp asparagus, and a zingy dipping sauce come together beautifully. They’re vibrant, healthy, and a real treat for the eyes too! Honestly, they’re a fantastic way to add some variety to your meals.

Ingredients

Here’s what you’ll need to make these delicious rolls:

• 50 gms transparent glass noodles
• 1 medium carrot, piece
• 1 ripe, firm avocado, piece
• 12 asparagus shoots, pieces
• 0.5 lemon, piece
• 1 tsp salt
• 2 tbsp canola oil/light olive oil
• 2 tbsp sesame oil
• 2 tsp Asian black vinegar/white rice vinegar
• 4 tsp Kikkoman soy
• 1 orange (zest and juice), piece
• 0.5 lemon, piece
• 1 tsp sweet chilli sauce
• 0.5 tbsp ginger
• 0.5 tbsp garlic
• 3 spring onion greens, pieces
• 2 tbsp toasted sesame seeds
• 1 tbsp pre-cooked quinoa

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Glass Noodles: Types & Soaking Tips
Glass noodles, also known as cellophane noodles, are made from starch (often mung bean). They come in different thicknesses, so check the packet instructions for soaking time. Usually, a quick soak in warm water for about 10-15 minutes does the trick. Don’t oversoak, or they’ll become mushy!

Avocado: Choosing the Right Ripeness
You want an avocado that yields to gentle pressure but isn’t overly soft. A slightly firm avocado will hold its shape better in the rolls. If it’s a little too hard, let it ripen at room temperature for a day or two.

Asparagus: Seasonal Variations & Selection
Asparagus is best when in season (springtime!). Look for firm, bright green stalks with tightly closed tips. Thinner asparagus tends to be more tender.

Asian Black Vinegar: Flavor Profile & Substitutes
Asian black vinegar (Chinkiang vinegar) has a rich, smoky, and slightly sweet flavor. If you can’t find it, white rice vinegar is a good substitute, though it won’t have the same depth of flavor. You could also add a tiny splash of balsamic vinegar for a similar complexity.

Quinoa: Benefits & Regional Usage in Indian Cuisine
While not traditionally used in many Indian dishes, quinoa is gaining popularity as a healthy and versatile grain. It adds a lovely texture and a boost of protein to these rolls. It’s a great way to incorporate superfoods into your diet!

Sesame Oil: Toasted vs. Untoasted – Which to Use?
Toasted sesame oil has a much stronger, nuttier flavor than untoasted sesame oil. A little goes a long way! I prefer using toasted sesame oil in the dipping sauce for that authentic Asian flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your glass noodles according to the packet instructions. Once softened, drain them well.
2. While the noodles are soaking, blanch the asparagus in salted boiling water for 2-3 minutes. Immediately plunge them into ice water to stop the cooking process and keep them nice and crisp.
3. Prepare your avocado – slice it into thin strips and toss with a squeeze of lemon juice to prevent browning. Cut the carrot into matchsticks.
4. Now, let’s make the dipping sauce! In a small bowl, whisk together the canola oil, sesame oil, Asian black vinegar, soy sauce, orange juice and zest, sweet chilli sauce, ginger, garlic, and finely chopped spring onion greens.
5. Time to assemble the rolls! Lay out a portion of glass noodles and arrange a few carrot sticks, asparagus spears, and avocado slices on top.
6. Carefully wrap the noodles around the vegetables, creating a neat little roll.
7. Repeat with the remaining ingredients.
8. Garnish the rolls with a sprinkle of sesame seeds and a tiny pinch of quinoa.

Expert Tips

• Don’t overcrowd the pan when blanching the asparagus – work in batches if necessary.
• Make sure the noodles are well-drained before rolling, or they’ll be slippery and difficult to work with.
• If the noodles are sticking together, you can lightly toss them with a little sesame oil.

Variations

Vegan Adaptation
This recipe is already naturally vegan! Just double-check your sweet chilli sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation
Use tamari instead of Kikkoman soy sauce to make this recipe gluten-free.

Spice Level Adjustment (Adding Chili)
If you like a little heat, add a pinch of red chilli flakes or a dash of sriracha to the dipping sauce. My friend, Priya, loves to add finely chopped green chilies for an extra kick!

Summer Roll Variation – Fresh Herbs
During the summer, I love adding fresh herbs like mint and cilantro to the rolls for an extra burst of flavor.

Festival Adaptation – Adding a Festive Chutney
For a festive touch, serve these rolls with a side of tamarind chutney or a mint-coriander chutney. It’s a fun way to incorporate Indian flavors!

Serving Suggestions

Serve these rolls immediately with the remaining dipping sauce on the side. They’re fantastic as a light lunch, a snack, or an appetizer. They also pair well with a cup of green tea.

Storage Instructions

These rolls are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The avocado may brown slightly, but it will still taste delicious.

FAQs

Can I make these rolls ahead of time?
You can prepare the ingredients (noodles, vegetables, sauce) ahead of time, but I recommend assembling the rolls just before serving to prevent them from becoming soggy.

What can I substitute for Asian black vinegar?
White rice vinegar is the best substitute, but you can also use a tiny splash of balsamic vinegar for a similar complexity.

Is it possible to use brown rice noodles instead of glass noodles?
Yes, you can! Brown rice noodles will have a slightly chewier texture, but they’ll still work well in these rolls.

How can I prevent the avocado from browning?
Tossing the avocado slices with lemon juice helps prevent browning. You can also wrap the avocado tightly in plastic wrap.

Can I add protein to these rolls? (Tofu, Shrimp, etc.)
Absolutely! Grilled tofu, shrimp, or even shredded chicken would be delicious additions.

What is the best way to cut the vegetables for rolling?
Cut the vegetables into thin, uniform strips (matchsticks) so they’re easy to roll and have a consistent texture.

Can these rolls be frozen?
I don’t recommend freezing these rolls, as the texture of the noodles and vegetables will change.