Peanut Avocado Roll Recipe

Prepare avocado-peanut filling

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth but leaving a few small chunks for texture.

Add the peanut butter, softened cream cheese, honey, lime juice, salt, and black pepper to the mashed avocado. Stir thoroughly until a uniform, spreadable paste forms. Taste and adjust salt, honey, or lime if needed.

Lay one tortilla flat on a clean work surface. Spread about 1/4 of the avocado-peanut mixture evenly over the tortilla, leaving a 1-inch border at the far edge to make rolling easier.

Arrange a handful (about 1/2 cup) of baby spinach in a single layer over the spread, then add a quarter cup of sliced cucumber and 1/4 cup julienned carrots. Sprinkle about 2 tablespoons of chopped roasted peanuts and a few cilantro leaves if using.

Fold the short sides of the tortilla in toward the center, then tightly roll from the near edge toward the far edge, enclosing the filling. Press gently to compress the roll. Repeat with remaining tortillas and filling.

If making ahead, wrap each roll tightly in plastic wrap and refrigerate up to 6 hours to help them hold shape; otherwise proceed to slice.

Using a sharp serrated knife, trim the ends of each roll if desired, then slice each roll crosswise into 6–8 pieces (bite-size rounds) on a slight diagonal for attractive presentation.

Whisk together soy sauce, rice vinegar, sesame oil, and sriracha (if using) in a small bowl to make a quick glaze/dipping sauce.

Arrange the roll slices on a serving platter, sprinkle with remaining chopped peanuts and a few cilantro leaves. Drizzle a small amount of the glaze over the slices or serve the glaze on the side for dipping.

Serve immediately. Leftovers: store uncut rolls wrapped in plastic or sliced pieces in an airtight container in the refrigerator for up to 2 days (tortillas may soften).