Ingredients
Egg Rolls:
- 3 large avocados (peeled, pitted, & diced)
- 8 tablespoons sun-dried tomatoes packed in oil (chopped)
- 3 tablespoons minced red onion
- 2 tablespoons fresh cilantro (chopped)
- 1/4 teaspoon salt
- Egg roll wraps
- 1 egg (beaten)
Dipping Sauce:
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey
- 1/4 teaspoon powdered saffron
- 1/2 cup chopped cashews
- 1 cup fresh cilantro
- 2-5 garlic cloves
- 2 green onions (chopped)
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 cup olive oil (more if needed)
Instructions
Dipping Sauce:
- In a small, microwave safe bowl, stir together vinegars, saffron powder and honey, and microwave for 1 minute. Stir and set aside.
- Add to a blender the rest of the sauce ingredients and the honey mixture. Puree until all combined and fully blended.
- Pour mixture into a bowl and stir, if needed stir in more olive oil to thin it out.
- Refrigerate until ready to use.
Avocado Rolls:
- In a large bowl, gently stir together diced avocados, chopped sun-dried tomatoes, onion, cilantro, and salt.
- Place one egg roll on a cutting board, so that a corner is pointing toward you. Brush the edges of the wrapper with egg mixture.
- Distribute avocado filling evenly onto center.
- Fold the bottom corner up, 1/4 of the way over the filling. Roll up from side to side, fold top corner over all and press to seal.
- Repeat with remaining egg roll wrappers.
- Add oil to a deep pan over medium-high heat. You should add enough oil, in order to be able to submerge a batch of avocado egg rolls. Heat the oil to 375 degrees F.
- Deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown.
- Remove rolls from oil and place on paper towels to drain excess oil.
- Serve with the dipping sauce.
This article and recipe adapted from this site
