Description
Creamy avocado inside an ultra crispy shell. Tastes like deep fried guacamole!
Ingredients
- FOR THE SAUCE:
- ¾ cups Cilantro, Chopped
- ⅓ cups Sour Cream
- 1 whole Jalapeno, Seeded, Deveined, Finely Diced
- 2 Tablespoons Mayonnaise
- 1 clove Garlic, Minced
- 1 Lime, Juiced
- Salt And Pepper, to taste
- FOR THE EGG ROLLS:
- 1 cup Vegetable Oil
- 3 whole Avocados
- 1 Lime, Juiced
- ¼ cups Onion, Finely Diced
- 1 whole Tomato, Diced
- 2 Tablespoons Fresh Cilantro, Roughly Chopped
- 8 whole Egg Roll Wrappers
Preparation
In a medium bowl, combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice. Season with salt and pepper to taste.
In a large Dutch oven, heat oil over medium high heat.
In a large bowl, mash avocados until smooth. Stir in lime juice, and onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
Lay out egg roll wrappers. Spread with avocado mixture. Bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Dip your finger in water, and trace around the edges, pressing as you go. Repeat for remaining egg rolls.
Fry a few at a time for 2–3 minutes or until golden brown and crispy. Do not overcrowd the pan. Drain on paper towels.
Serve avocado egg rolls with dipping sauce.
