Avocado Egg Rolls
INGREDIENTS REQUIRED
1/2 cup sun-dried tomatoes
1/4 cup cilantro, minced
1 tablespoon lime juice
20 egg roll wrappers
4 teaspoons white vinegar
1 tablespoon lime juice
1 teaspoon tamarind
concentrate
1 teaspoon cumin
2 cloves garlic
2/3 cup fresh cilantro leaves
1/2 teaspoon salt
4 avocados, chopped
1/3 cup diced red onion
1 teaspoon salt
Vegetable oil, for frying
1 teaspoon balsamic vinegar
1 tablespoon sugar
1/4 teaspoon ground turmeric
2 green onions
1/2 cup cashews
1/2 teaspoon freshly ground
black pepper
2 tsp Butter
START COOKING
STEP 1
Gather your ingredients.
STEP 2
Chop the sun-dried tomatoes. Toss with the chopped avocado, onion,
cilantro, salt, and lime juice in a large bowl.
STEP 3
Turn the egg roll wrappers on an angle, so that the corner is facing you.
Place one to two tablespoons of filling towards the center of the wrapper.
Brush the edges of the wrapper with water. You can use a pastry brush or
your finger.
STEP 4
Fold the corner over the filling tightly.
STEP 5
Start rolling the egg roll in the same direction and fold in the two side
corners as you roll. Keep the wrapper tight around the filling.
STEP 6
Continue rolling until the filling is completely enclosed in the wrapper. Set it
aside on a parchment-lined baking sheet. Continue filling wrappers until you
run out of filling.
STEP 7
Pour oil into a pot to a 2-inch depth and heat to 350 F. Add three or four rolls
to the hot oil at a time. Cook for three to four minutes or until golden brown.
STEP 8
Remove the egg rolls from the oil and allow them to drain on a paper towel
lined plate.
STEP 9
While the egg rolls are frying, gather the ingredients for the dipping sauce.
STEP 10
Blend the dipping sauce ingredients together in a blender or food processor.
STEP 11
Cut the hot egg rolls on an angle and serve them with the dipping sauce!
Per Serving value.
Calories: 835 kcal
Fats: 54 g
Carbs: 74 q
Protein: 19 g