Thursday, August 12, 2010
· 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
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
· 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
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.
My Notes: I LOVE THESE!! I am not a big fan of egg rolls, but these are GREAT! My mom gave me the recipe. In the picture I have the dipping sauce on the egg roll, but you can just use it as a dipping sauce also.