This was another one of those recipies that I found online and decided to give a try, even though I had never eaten an advocado egg roll before. I love avocados and egg rolls though so I thought that we would probably like them. They are a bit labor intensive so I don't make them too often, but worth it every once in a while.
Avocado Egg Rolls
For the eggrolls:
1 large avocado, chopped into bite sized pieces (not too small, else you might end up mashing them when you mix it with the tomatoes and onions)
2 tbsp chopped sun-dried tomatoes (bottled in oil)
1 tbsp red onion, finely chopped
1 tsp chopped fresh cilantro/coriander
3 egg roll wrappers
water, or beaten egg for brushing
vegetable oil for frying
For the dipping sauce:
¼ cup cashews
⅔ cup chopped fresh cilantro/coriander
2 cloves garlic
1 inch piece ginger
2 green onions, chopped
1 tbsp sugar
1 tsp freshly ground black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
½ tsp tamarind pulp (can be found in Asian stores)
½ cup honey
pinch ground saffron (it's ok to leave it out if you have too much trouble finding it)
¼ cup olive oil
For the dipping sauce (make 30 minutes ahead of serving time)
Combine the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender and blend till mixture is well blended and paste like.
Combine the vinegars, honey, tamarind and saffron in a small microwaveable bowl and heat for a minute in the microwave, then stir till the tamarind pulp is completely dissolved.
Pour tamarind mixture into the blender and blend till well mixed.
Pour blended sauce into serving bowl and add oil. Stir by hand to combine. Refrigerate sauce for at least 30 minutes before serving.
For the egg rolls:
Combine the avocado, sun dried tomatoes, red onion, cilantro and salt. Do not smash the avocados.
Prepare egg rolls by spooning ⅓ of the filling into egg roll wrapper and roll it up as shown in the photograph above, brushing the corners and edges of the wrapper with the water or beaten egg. Keep them covered with a wet paper towel while you make the rest.
Heat oil in a deep fryer or thick bottomed pan, over medium high heat.
When the oil is hot enough, fry the egg rolls for 2-4 minutes or until golden brown. Drain on paper towels
When slightly cooler, slice each roll diagonally and serve with the dipping sauce.