Avocado Egg Roll

 


Servings 24  Prep Time: Cook Time: Total Time:


Ingredients 

680 grams or 1 1/2 lbs red onions, chopped
45 milliliters or 3 tbs vegetable oil
45 milliliters or 3 tbs garlic, finely chopped
300 milliliters or 1 1/4 cups lime juice
150 g or 6 oz dried tomato packed in oils, chopped
100 milliliters or 1/3 cup fresh cilantro, chopped
23 milliliters or 1 1/2 tbs cumin
23 milliliters or 1 1/2 tbs salt
12 3 12 (about 3 kg) or 12 (about 6 lbs) avocados, cut into 1/2 cubes
24 egg rolls wrappers, 6

Direction’s

  1. Saute onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
  2. For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1″ border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll.
  3. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.Note: Egg rolls may be prepared to this point a few hours before service.For each serving: Deep-fry 2 egg rolls at 375 º F. until golden brown, about 3 minutes.
  4. Cut on the diagonal. Serve immediately.


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