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Avocado Egg Rolls with Dipping Sauce


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  • 2 large avocados, peeled, pitted, & diced
  • 4 tablespoons sun-dried tomatoes packed in oil, chopped
  • 2 tablespoon minced red onion
  • 1 teaspoon fresh cilantro, chopped
  • 1/4 t. salt
  • 6 egg roll wraps
  • 3-4 teaspoons white vinegar
  • 1 teaspoon balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup chopped cashews
  • 2/3 cup fresh cilantro
  • 2 garlic cloves
  • 2 green onions
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil



Step 1

Gently stir together avocado, tomatoes, onion, 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 over the filling.
Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Sauce Method:
To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.


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