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 Hosted By
DnD |
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4 medium avocado, peeled, pitted, & diced |
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4 tablespoons sun-dried tomatoes, chopped |
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2 tablespoon finely chopped red onions |
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2 tablespoon fresh cilantro, chopped |
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Olive Oil and Wesson Oil for shallow frying |
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2 teaspoons white vinegar |
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1/2 teaspoon balsamic vinegar |
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1 teaspoon freshly ground black pepper |
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1/2 teaspoon ground cumin |
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TO MAKE DIPPING SAUCE -
In a blender add white vinegar, balsamic vinegar, honey, turmeric, cashews, cilantro, garlic, onions, sugar, pepper, and cumin and puree well. Pour mixture into a bowl and stir in oil. Cover and refrigerate until ready to use.
TO MAKE EGG ROLLS:
In a bowl, mix together avocado, tomatoes, onion, cilantro, and salt.
Divide filling evenly on the center of each egg roll wrapper.
Fold one corner up, 1/4 of the way over the filling.
Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
Repeat with the remaining wrappers.
Pour 1/2 C of Olive Oil and Wesson Oil in a pan and heat to 375 degree, then ad rolls to oil and cook until browned ob both sides.
Drain on paper towels.
Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
NOTE - For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.
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