Avocado egg rolls. These little guys are so addicting. I had a few extra avocados lying around that needed to be used up before they turned too ripe, so I researched some interesting avocado recipes and landed on egg rolls. Most of the searches that I found were comparing recipes to that of the Cheesecake Factory's version. Although I've never had theirs, I've heard they're pretty darn good. Well, these are suppose to be a copycat recipe of those, so if you like the one from the CCF, you'll probably like these!
Sundried tomatoes mixed with creamy avocado, cilantro, and crunchy red onions all fried up in a crispy shell. They're sooooo good. I used a sweet-chili dipping sauce to go with them. The first time I made these, I was at home alone, and I may have eaten the whole plate by myself and called it dinner. maybe.
Avocado Egg Rolls
adapted from MsVegan
1 large avocado, peeled, pitted and diced
2 Tbsp sun-dried tomatoes, chopped
1 Tbsp red onion, minced
2 cloves garlic, minced
1 tsp fresh cilantro, chopped
1/4 tsp salt
6 (ish) egg roll wrappers
oil of choice for frying
Stir all the ingredients together and stir until combined. Place a Tbsp or 2 of filling into the center of each wrapper. Starting with a corner, fold up to cover about a 1/4 of the filling. Brush the rest of the corners with a little water. fold in the side corners, and then roll up the last. Press gently to seal. Repeat with the rest of the wrappers and filling.
heat oil in a deep pan over medium high heat. When the oil is about 350-380 degrees, add the egg rolls and let them fry for 2-3 minutes each side. Once browned, transfer them to a paper towel-lined plate to drain excess oil. Slice diagonally in half and serve with dipping sauce of choice!