Well hello there! Welcome to the very first post of the much anticipated Cooking for Keeps blog, and when I say much anticipated, I mean myself and oh about three or four very excited friends and family members. In fact, there is one person in particular that has been very supportive and encouraging on this cooking blog journey, my dear friend Vanessa. I promised her I would post this first, so this one’s for you V!
My girlfriends and I frequent a restaurant in Kansas City that serves the BEST Avocado Egg Rolls, every since the first time I tasted them I promised myself and my friends that I would re-create the dish at home and share the recipe.
I only assumed that it would take more than a few tries to make them taste anything remotely like the real thing. Imagine my surprise when the first batch ended up being right on point the first time around. Score! My wonderful boyfriend..oops fiancé (still getting used to that one) and newly appointed test taster devoured every single one in minutes. Literally.
Creamy avocado, sweet sun-dried tomatoes, and cilantro combined with a crispy egg roll shell make for the perfect combo. Add a sweet and sour dipping sauce in to the mix and you’ve quite the delicious appetizer.
Start by cutting your avocado’s lengthwise. Twist the top off and remove the pit. Slice, first horizontally, then vertically. Scoop the flesh into a mixing bowl.
Add some diced red onion, green onion, sundried tomatoes, and cilantro. Season with salt. Don’t forget to taste!
Mash all ingredients together with a fork or do as I do and use a potato masher. Yumm.. Honestly, this would be great as is with some tortilla chips..or ahem..just by the spoonful. It’s basically guacamole at this point with the nice addition of sundried tomatoes.
Add a couple of tablespoons of the filling in the middle of your eggroll wrapper. Bring both corners towards the middle.
Fold over one side of wrapper and start to roll. Brush a little bit of eggwash (one egg and a couple tablespoons of water) on each free side of eggroll. Finish rolling and seal.
Dunk in the deep fryer set at 375 degrees until golden brown and delicious. Serve with Cilantro Dipping Sauce.
Avocado Egg Rolls
Yield: Six Portions
1 large avocado
2 sundried tomatoes minced
1 tablespoons cilantro minced
1/8 cup + 1 tablespoon red onion minced
1 tablespoon green onion minced
Salt and Pepper to taste
3 egg roll wrappers
1 egg mixed with I tablespoon water
Mix all ingredients together, except egg roll wrappers and egg. Position the egg roll wrapper diagonally in front of you. Place equal portions of avocado mixture in the middle of each wrapper. Bring the top end and bottom end of each wrapper towards the middle. Fold right side over and roll. Dab the end of the left side of wrapper with egg wash. Finish rolling.
Heat oil to 375 degrees. Drop egg roll in fryer. Fry until golden brown, about five minutes. Cut each one on the diagonal. Serve with Cilantro Dipping Sauce.
Cilantro Dipping sauce
3 tablespoons honey
2 ½ tablespoons cilantro chopped and divided
1 ½ tablespoons rice wine vinegar
3 tablespoon canola oil
Salt and Pepper to taste
Combine honey, half of the cilantro, vinegar, and oil in food processor. Transfer to serving container. Add remaining cilantro and season to taste with salt and pepper. Can be made ahead of time.
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