Avocado Egg Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 2 garlic cloves
- 1/2 cup honey
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 teaspoon black pepper
- 1 teaspoon cumin
- oil for frying
- 1/4 cup chopped cilantro
- 1 egg slightly beaten
- 1 teaspoon balsamic vinegar
- 1/2 cup chopped cashews
- 2 teaspoons white vinegar
- 3 large avocados diced
- 1/2 cup zesty sun dried tomatoes i used the dried kind (not jarred in oil) to avoid added moisture
- 9 egg roll wraps
- 1 pinch powdered saffron
- 2/3 up fresh cilantro
- Carbohydrate 169.951516195297 g
- Cholesterol 11.4866379310345 mg
- Fat 131.591520089041 g
- Fiber 4.91332335530812 g
- Protein 23.9685286641171 g
- Saturated Fat 15.2688330052488 g
- Serving Size 1 1 recipe (411g)
- Sodium 4237.90949558714 mg
- Sugar 165.038192839989 g
- Trans Fat 6.00161028782214 g
- Calories 1907 calories
Pour enough oil into a deep sauce pan so that it is about 2 inches deep. Heat oil on medium heat for about 7 minutes.In a medium mixing bowl combine avocado, tomatoes, cilantro and salt. Add about ¼ to â…“ cup of avocado mixture onto the center of each egg roll wrapper. Make sure the corner of the wrapper is facing you. Fold the bottom corner up over the top of the filling. Fold the remaining corners over the filling and brush the corners with the egg to seal the egg roll. Make sure you cannot see any avocado mixture.Fry in oil for 3 to 4 minutes or until golden brown flipping to evenly cook on each side.Serve with dipping sauce.In a microwavable-safe bowl combine both vinegars, honey, and saffron.Microwave on high for 1 minute.In a blender, puree honey mixture, cashews, cilantro garlic, onions, sugar, pepper and cumin.Pour into a small dish and stir in olive oil.Refrigerate until ready to use.
