Ingredients: |
Ingredients: Eggrolls:
2 large avocados
4 Tbsp chopped sun dried tomatoes (bottled in oil)
2 Tbsp minced red onion
3 Tbsp chopped fresh cilantro
salt
5 - 6 eggroll wrappers (I prefer the egg roll wrappers bought from an authentic Chinese store, verses the ones you buy at the grocery store)
1 egg, beaten
Dipping sauce:
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 garlic cloves, quartered
2 green onions, chopped
1 Tbsp sugar
1 tsp pepper
1 tsp ground cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 cup honey
pinch of ground saffron, (optional, since it's expensive)
1/4 cup olive oil, (this is optional, too; the sauce will just be thicker without it)
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Directions: |
Directions:Eggrolls:
Peel and cut the avocados into small cubes. Mix the chopped onion, tomatoes, cilantro and salt. Be careful not to over mix and smash the avocados. And make sure that this mixture tastes good. You can always add more red onion, cilantro, tomatoes or salt to make it to your liking.
Follow instructions on the egg roll wrappers to make the egg roll. Or, position the egg roll wrapper so that a point is facing you. Spoon 2-3 heaping spoonfuls onto the wrapper near your end, about 1-2" up from the end of the wrapper. Position the filling so that it is horizontal, then roll the end nearest you over the top. Fold up the sides, one at a time, and then roll up to seal. Seal with a beaten egg, or just fingertips that have been dipped in water. Heat oil to 375, enough oil to cover the egg roll. Fry for about 4 minutes, or until golden brown on both sides. I like olive or peanut oil the best, but vegetable oil
works fine.
Dipping sauce:
Combine the cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender. Blend in short bursts until the mixture is well blended, and cashews and garlic have been chopped into pieces about half of the size of a grain of rice. In a separate bowl, combine the vinegars, honey and saffron: heat in the microwave for about one minute. Pour the warm mixture and pulp together and combine well in a sealable bowl. Keep in the refrigerator for about 30 minutes before serving. Then before you serve, stir in the olive oil (if you want it.) |
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