Ingredients
- 2 ea. Avocados From Mexico, chopped in small cubes
- 2 ea. sun-dried tomatoes in oil, finely chopped
- 2 T. finely chopped red onion
- 1 T. chopped cilantro
- Salt and pepper to taste
- 6 ea. egg roll wrappers
- 1 ea. egg, beaten
- Vegetable oil for frying as needed
- Sauce:
- 2 ea. chopped green onions
- 1 ea. garlic clove, chopped
- 1 ea. small Serrano pepper (optional)
- 1/4 c. cilantro
- 1/4 c. cashews
- 1 T. minced ginger
- 1 T. brown sugar
- 1 t. black pepper
- 1/4 t. cumin
- 1/4 t. ground coriander
- 1/2 c. honey
- 1 T. white vinegar
- 1/2 t. white balsamic vinegar
- 1 t. tamarind pulp
- 4 T. olive oil
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Instructions
- To make the sauce: In a blender or food processor, blend green onions, garlic, Serrano, cilantro, cashews, ginger, sugar, pepper, cumin and coriander. Pulse until a paste forms.
- In a small saucepan combine honey, two vinegars, honey, and tamarind and heat until the tamarind is dissolved. Add this liquid to the mixture in the blender and blend until well-mixed. Transfer to a bowl and add the oil.Refrigerate until you have to serve.
- In a bowl, combine the avocado, sun-dried tomato, onion, cilantro, salt and pepper. Fold together until well-incorporated.
- To assemble egg rolls: Place an egg roll wrapper on your working surface. Add a tablespoon of guacamole in one corner and brush the other three corners with beaten egg.
- On a diagonal, roll the corner with the guacamole halfway, then fold in the two sides the side corners toward the center. Once sides are tucked in, roll again to finish the roll. Repeat for remaining egg roll wrappers and filling. Cover and set aside ensuring that the dough doesn't dry out.
- In a frying pan with oil, brown the egg rolls until golden brown.
- Let cool slightly, cut in half, and serve with sauce.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
