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TASTEMADE + AVOCADOS FROM MEXICO

Avocado Egg Roll with Bacon

Makes 12 Rolls

Ingredients

  • 3 Tbsp minced red onion
  • 2 garlic cloves, minced
  • 2 limes, zested and juiced
  • 3 Avocados From Mexico, pitted and peeled
  • Salt and pepper to taste
  • 1 tsp smoked chili powder
  • ⅓ cup crispy bacon, chopped fine
  • ⅓ cup grated Pepper Jack cheese
  • 12 Egg roll Wrappers (and water for sealing)
  • Microgreens for garnish
  • Oil for frying

Spicy Mango Dipping Sauce

  • 2 Tbsp minced red onion
  • ½ jalapeno, stemmed and seeded
  • 1 lime, zested and juiced
  • 2 Tbsp minced Cilantro
  • ½ mango, peeled and cored
  • ½ cup sweet chili sauce
  • Salt and pepper to taste

Directions

Preheat oil for frying to 350 degrees. Prepare avocado mixture by mixing together red onion, garlic, lime juice, and zest. Add in avocados and using a potato masher, gently mash the mixture. Mixture should be slightly smooth yet chunky. Stir in crispy chopped bacon and season with salt, pepper, and chili powder Working with 1 egg roll wrapper at a time, place wrapper in a diamond shape in front of you, fill with 2-3 Tbsp of mixture in the middle. To roll – fold up sides of the wrapper first, followed by end pointing towards you. Dip a finger in water and brush top of wrapper with damp finger to seal egg rolls. Repeat with remaining wrappers. Fry in batches in preheated oil until golden, about 3-5 minutes. To prepare Spicy Mango Dipping Sauce, place all ingredients in a blender or food processor and puree until smooth. Season with salt and pepper and set aside for serving.

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