Avocado Egg Rolls
CDKitchen https://www.cdkitchen.com
Serves/Makes: 3 | Ready In: 30-60 minutes
Ingredients:
1 tablespoon white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp*
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon cumin
1/4 cup olive oil
1 large avocado, peeled, pitted, diced
2 tablespoons sun-dried tomatoes in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg, beaten
Directions:
In a microwave-safe bowl, stir together vinegars, tamarind, honey, and saffron; microwave for 1 minute; stir until tamarind is dissolved. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
Pour mixture into a bowl and stir in oil; refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 tsp. 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, 1/4 of the way over the filling; brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
Deep-fry egg rolls in 375 degrees F oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Cook's Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.
Recipe Location: https://www.cdkitchen.com/recipes/recs/151/Avocado-Egg-Rolls73684.shtml
Recipe ID: 44468
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