Avocado Egg Rolls with Dipping Sauce

I've come to realize I really love trying new recipes. This is a great way of keeping track of all the new things I try and like or not like. These Avocado Egg Rolls I LOVED. My husband not so much. He's a much bigger fan of subtler tastes. I got this recipe from Studio 5 Recipes. Yummy!

Daughter rating: None. We ate this when she was in bed.

Avocado Egg Rolls with Dipping Sauce

Ingredients:

• 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
• ¼ t. salt
  
• 6 egg roll wraps

Method:

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.

Honey Cilantro Dipping Sauce

Ingredients:

• 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

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.

My tip/addition: I added about 4 tablespoons of crumbled bacon to the egg roll mix and I loved it. I'm sure it would be awesome with even more.