Fried Avocado Egg Rolls
Description
Enjoy a simple and amazing appetizer or light lunch with these delicious avocado filled egg rolls. Serve them with Thai sweet chili sauce for dipping on the side.
Ingredients
2 large ripe avocados
1 T. freshly squeezed lime juice
2 T. red onion, minced
1/4 t. salt
1/4 t. freshly ground black pepper
1 lb. package refrigerated egg roll wrappers
vegetable oil, for frying
Thai sweet chili sauce, for serving
Directions
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Peel avocados; discard the peels and pits from the avocados; dice into 1/2 inch cubes.
In a medium bowl, combine avocado, lime juice, onion, salt and pepper; toss to combine.
To roll:
Place 1 wrapper at a time on the work surface; spoon about 2 T. avocado filling onto the lower one-third of the wrapper. Start rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush edges of the wrapper with water to seal them; set aside.
Add at least 3 inches vegetable oil to a large, heavy-bottomed stock pot over medium heat. Attach a deep-fry thermometer to the side. Line a baking sheet or platter with paper towels.
When the oil reaches 360 degrees, add several egg rolls, without overcrowding the pan; cook, flipping occasionally, until golden brown. Using a slotted spoon, transfer egg rolls to the paper towel-lined baking sheet; repeat, returning oil to 360 degrees between each batch.
Serve the egg rolls with Thai sweet chili sauce, for dipping.
Makes 12-14.