Avocado eggrolls

Avocado eggrolls

Avocado eggrolls

30 mins prep time

Ingredients for egg Rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes, chopped
• 1 tablespoon finely chopped red onions
• 1/2 teaspoon fresh cilantro, chopped
• 1 dash salt
• 4 egg roll wraps (can also use won ton wraps)
• 1 egg, beaten
• Oil for deep-frying

Ingredients for dipping Sauce

• 1/4 cup olive oil
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey (I use slightly less)
• 1 pinch turmeric
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

Preparation for dipping Sauce

1. Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Preparation of Egg Rolls

1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Share and Enjoy

The post Avocado eggrolls appeared first on The Rwandan Cook.