Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds chopped red onion

  2. 3 tablespoons vegetable oil

  3. 3 tablespoons finely chopped garlic

  4. 1 1/4 cups fresh lime juice

  5. 6 ounces chopped dried tomato (packed in oil)

  6. 1/3 cup chopped fresh cilantro

  7. 1 1/2 tablespoons ground cumin

  8. 1 1/2 tablespoons salt

  9. 12 medium California Avocados -- seeded and peeled, cut into 1/2-inch cubes

  10. 24 egg roll wrappers (6 inches)

Instructions Jump to Ingredients ↑

  1. Preparation : Saute onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt; fold in avocado. Cool to room temperature. For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service. Note: Egg rolls may be prepared to this point a few hours before service. Per Order: Deep fry 2 egg rolls at 375 degrees F until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately. Serving Suggestions: Serve on an appetizer plate lined with lettuce, accompanied by 1/4 cup black bean salsa, tomato or tomatillo salsa or a sweet-hot dipping sauce.


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