Avocado Egg Rolls



Avocado Egg Rolls
Prepare Time: 15 minutes
Roast Time: 5 minutes
Overall Time: 20 minutes
Yield: 8 egg rolls
Ingredient
  • 1 cup vegetable oil
  • 3 avocados
  • 1 tomato, dice
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and black pepper
  • 8 egg roll wrappers
For the cilantro dipping sauce
  • ¾ cup clean cilantro leaves, freely filled
  • 1/3  cup sour cream
  • 1 jalapeno
  • 2 tablespoon  mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt with black pepper, to taste
Instructions
  • To make the cilantro dipping sauce,  jalapeno, mix cilantro, mayonnaise, sour cream, garlic and lime juice in the bowl; season with salt and pepper to taste.
  • Warm vegetable oil in a Dutch oven over medium high temperature.
  • In a medium bowl, lightly mash avocados using a potato masher. Take account of onion, cilantro, lime juice, tomato, salt and pepper, to taste, and lightly turn over to combine.
  • Working one at a time, place avocado mix in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Keep on rolling until the top of the wrapper is reached. Using your finger, wipe the edges of the wrapper with water, pressing to close. Do again with remaining wrappers and avocado mixture.
  • Working in batch, add egg rolls to the Dutch oven and fry until evenly golden brown and crunchy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve without delay with cilantro dipping sauce.


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