"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Avocado Egg Rolls Recipe

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This recipe for Avocado Egg Rolls, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Bender
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. 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 T. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil
1 large. avocado - peeled, pitted, diced
2 T. sun-dried tomatoes in oil - chopped
1 T. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten





Directions:
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 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags.
Slice egg rolls diagonally across Tamarind pulp can be found in the grocery store in the ethnic food aisle.s middle and serve with prepared dipping sauce. (Tamarind pulp can be found in the grocery store in the ethnic food aisle)

 

 

 

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