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Avocado Egg Rolls

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Dinner [D]

Lunch [L]

Snack [S]

DIPPING SAUCE
1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron

Mix together and heat for 1 minute

Meanwhile, in processor add:

1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
3 TBS onion (preferably green)
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin

Puree and then slowly add

1/4 cup olive oil

Then add all the above together and refrigerate. I know it is a lot of work, but it is well worth it.

EGGROLL

1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten


-Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
-Distribute filling evenly onto center of each egg roll wrapper.
-Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling; brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
-Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
-Drain on brown paper bags.
-Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.

 

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