These avocado egg rolls work well as both a side dish or as hors d’oeuvres. The sweet acidity in the cilantro dipping sauce complements the creamy salt of the egg rolls. We thank Michele of A Dog’s Life for this gem.
Cilantro Dipping Sauce
- 2 bunches cilantro
- 3 teaspoons honey
- ½ teaspoon fresh lime juice
- ¼ cup olive oil
- Salt and pepper to taste
Filling
- 4 avocados
- ½ tomato, chopped
- 3 green onions, chopped
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ lime, juiced
- ¼ teaspoon salt
- 8 to 16 egg roll wrappers (available at the produce section of supermarkets)
- ¼ tablespoons olive oil
Instructions for dipping sauce
In food processor combine cilantro, honey, lime juice. Pulse until smooth, adding olive oil slowly as you mix, to make a runny sauce. Let sauce sit while you make the egg rolls, so the flavors can blend.
Instructions for the filling:
Cut all avocados in half and scoop out the center. Chop the tomato, green onions and garlic and toss into a bowl with the avocados. Put cumin, chili powder and lime into the bowl. Mash gently with potato masher until creamy, but there are still chunks of avocado.
Instructions for assembling the egg roll:
Peel off one egg roll wrapper. Place about 2 tablespoons of the avocado mixture at one end of the wrapper.
Roll once. Fold in the sides. Continue to roll. When you get to the end wet the wrapper with water. Finish rolling and press the wet end of the wrapper closed with your fingers.
Keep making egg rolls until you’ve used all the filling.
Place each egg roll on a damp paper towel covered with a damp paper towel. You don’t want them to dry out.
Place in the preheated skillet over medium high heat. Brown egg rolls on each side turning when needed. When browned on each side place on paper towel lined plate.
Season with salt and serve with dipping sauce.
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