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Avocado Eggrolls Recipe

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This recipe for Avocado Eggrolls, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Richanda Green
Added: Sunday, November 30, 2008
Category:
Category:
Ingredients:  
Ingredients:  
3-4 tsp white Vinegar
1 tsp Balsamic Vinegar
1/2 tsp tamarind pulp
1/2 cup honey
1 pinch powdered Saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tbsp white sugar
1 tsp black pepper
1 tsp ground cumin
1/4 cup olive oil
1 large avocado-peeled pitted and diced
2 tbsp sundried tomatoes, packed in oil
1 tbsp minced red onion
pinch salt
3 egg roll wraps
1 egg, beaten
Directions:
Directions:
To prepare sauce: stir together vinegars, tamarind, honey, saffron and microwave 1 minute. Stir until tamarind is dissolved. In blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onion, sugars, pepper, cumin. Poor mixture into a bowl and stir in oil - refrigerate until ready to use.
For eggroll: gently stir together avocado, tomatoes, onion, 1/2 tsp cilantro and salt.
Distribute evenly onto center of each egg roll wrapper. Position wrapper so the corner is pointing toward you, fold the bottom corner up and 1/4 way over the filing. Brush remaining corners and edges of wrapper with egg, roll up from side to side, fold top corner over and press to seal. Deep fry egg rolls for 3 - 4 minutes until golden brown and drain on paper towel. To serve: slice egg rolls diagonally across the middle and serve with dipping sauce.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Mins
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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