This snack recipe should come with a warning lable, "Caution: very addictive!" Where Chinese meets Mexican, the success is sure goodness! Here you go!
What you will need -
- 1 cup vegetable oil
- 3 avocados, halved, peeled and seeded
- 1 roma tomato, diced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 8 egg roll wrappers
*You could also add corn or black beans to be more filling.
How to create -
Heat vegetable oil in a large skillet over medium high heat.
In a medium bowl, gently mash avocados. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
In a medium bowl, gently mash avocados. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal.
Working in batches, add egg rolls to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Working in batches, add egg rolls to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
If you want to make home made cilantro dipping sauce -
- 3/4 cup fresh cilantro leaves, loosely packed
- 1/3 cup sour cream
- 1 jalapeno, seeded and deveined, optional
- 2 tablespoons mayonnaise
- 1 clove garlic
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
*Original recipe found at Cook Now Recipes
