Description

These avocado egg rolls are seriously addicting and delicious. They are crispy and crunchy on the outside, and creamy on the inside. Serve them as an appetizer or as a main dish.

Ingredients

• Egg Rolls:
• 2 large avocados, diced not mashed
• 4 sun-dried tomatoes packed in oil, sliced
• 1/4 c. red onion, diced
• 1/2 jalapeno, finely diced
• 1 T. cilantro, chopped
• 1 T. lime juice from 1/2 large lime
• 8 egg rolls
• 1 egg white
• vegetable or canola oil, for frying
• Cashew and Tamarind Dipping Sauce:
• 1/4 c. oil
• 1/4 c. cashews, chopped or ground
• 1 t. tamarind concentrate or 2 T. lime juice
• 1 t. balsamic vinegar
• 2 T. honey
• 1/4 c. cilantro, chopped
• 1 clove garlic, chopped
• 1 t. ginger, grated
• chili sauce sauce, like Sriracha, to taste
• salt, to taste

Steps

1. Egg Rolls:
2. Mix the avocado, sun-dried tomatoes, red onion, cilantro and lime juice; evenly divide the mixture between the egg roll wrappers; roll them, seal shut with the egg whites.
3. Heat some oil in a small skillet over medium-high heat; add the egg rolls. Fry until golden brown and crispy, about 3-5 minutes; set aside on a paper towel lined platter to drain.