Avocado Egg Rolls

Ingredients:
  • 1 (10 oz.) package shredded cabbage
  • 1 (8 oz.) container fresh bean sprouts, chopped
  • 1 Tbsp chopped garlic
  • Peanut oil
  • 1 tsp ground cumin
  • 1 tsp dried crushed red pepper
  • 1 tsp salt
  • 1/4 cup lime juice
  • 3 large ripe avocados, peeled, seeded, and chopped
  • 1 (16 oz.) package egg roll wrappers
  • 1 cup soy sauce
  • 1 Tbsp minced fresh ginger
  • 1/4 cup fresh cilantro leaves, chopped
avocado egg rolls
Preparation:

Sauté first 3 ingredients in 1 Tbsp hot oil in a skillet until tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cool. Fold in avocado.

Spoon 2 Tbsp mixture into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375° F.

Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels. Cut diagonally to serve. Combine soy sauce, ginger, and cilantro; serve with egg rolls.

Servings: 15 egg rools
Source:
Submitted by: Recipe Group Member
Date:






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