AVOCADO EGG ROLLS WITH DIPPING SAUCE

​INGREDIENTS

• ⅓ cup fresh cilantro or 1 teaspoon dried cilantro

• 2 tablespoons of rice wine vinegar

• 1 tablespoon of honey

• 2 garlic cloves, minced

• 1 teaspoon of ground cumin

• ¼ cup finely chopped red onion

• 1 tablespoon finely chopped sun-dried tomatoes, drained of oil

• 2 ripe avocados, pitted, peeled and diced

• ¼ teaspoon kosher salt

• 6 egg roll wrappers

• 1 egg, lightly beaten with 1 teaspoon of water

• Extra Virgin Olive Oil, for frying,

• 2 tablespoons of soy sauce

• 1 teaspoon of rice wine vinegar

• ¼ garlic sauce

• ½ teaspoon teriyaki sauce

PREPARATION

1. In a small food processor, combine coriander, rice vinegar, honey, garlic, and cumin. Pulse to finely chop and combine. In a small bowl, combine the cilantro mixture with the onions, tomatoes, avocado, and salt. Mix until combined.

2. Place an egg roll wrapper in front of you with the tip facing down. Place about 2 tablespoons of the avocado filling in the center of the wrapper. Lightly brush each corner with beaten egg. Fold bottom corner up and over filling, tuck each side in and continue rolling, sealing tight. Place on a baking sheet, seam side down.

3. Fill a large skillet 1/4-inch deep with oil and heat over medium to medium-low heat. Fry the egg rolls for about 5 minutes until crisp and golden brown on all sides, using tongs to turn them so they are evenly browned.

4. In a small bowl, combine soy sauce, vinegar, teriyaki sauce and garlic sauce. Serve with egg rolls..