Avocado Egg Rolls with Dipping Sauce
Ingredients:
- 2 large avocados, peeled, pitted, & diced
- 4 tablespoons sun-dried tomatoes packed in oil, chopped
- 2 tablespoon minced red onion
- 1 teaspoon fresh cilantro, chopped
- ¼ t. salt
- 6 egg roll wraps
Method:
Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Honey Cilantro Dipping Sauce
Ingredients:
- 3-4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey
- 1/2 cup chopped cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/4 cup olive oil
Method:
To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.
(I got this recipe from my good friend, Katy)
