Avocado Egg rolls

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  • Average budget

Ingredients

  • FOR THE EGG ROLLS:
  • 2 large avocados, diced
  • 4 sundried tomatoes packed in oil, sliced
  • 1/4 cup red onion, diced
  • 1/2 jalapeno, finely diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice (~1/2 lime)
  • 8 egg rolls
  • 1 egg white
  • FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
  • 1/4 cup oil
  • 1/4 cup cashews, chopped or ground
  • 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons honey
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, grated
  • chili sauce sauce as sriracha to taste
  • salt to taste

Preparation

Step 1

FOR THE EGG ROLLS:
Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.

Step 2

Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.

Step 3

FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.

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