2 Avocados peeled, pitted and chopped coarsely
2 tablespoon Sun-Dried Tomatoes packed in oil, chopped coarsely
2 teaspoon fresh Cilantro chopped
1/4 teaspoon Salt
Egg Roll Wrappers
Oil for frying
Dipping Sauce
1/2 teaspoon White Wine Vinegar
2 teaspoons Balsamic Vinegar
1 cup Honey
1/8 teaspoon Saffron
1 cup Cashews chopped
1 cup fresh Cilantro
3 cloves Garlic
2 tablespoons sugar
2 teaspoons fresh ground Black Pepper
2 teaspoons ground Cumin
1/2 cup Olive Oil
Dipping Sauce
In a large pan, stir together both vinegars, honey and saffron.
Heat on stove until just warm.
Pour the mixture into a blender and puree adding cashews, 1 cup cilantro, garlic, sugar, pepper and cumin. Stop the blender.
Add olive oil and pulse just to mix.
Pour into a bowl and refrigerate until ready to use.
Bring to room temperature before serving.
Egg Rolls
In another large bowl, stir together avocado, tomatoes, 2 teaspoon cilantro and salt. Mix well but gently. Do not crush or cream the avocados. You want some nice chunks.
Spoon a nice healthy amount of this mixture onto an egg roll wrapper and fold.
Repeat until all the mixture is used.
When all the rolls are ready, heat a large pan of oil on the stove to medium high heat or about 375°F.
Check that the oil is hot. Test with a small piece of egg roll or wonton skin - if the skin bubbles immediately when dropped into the hot oil, it is ready.
Carefully drop in 2 to 3 rolls at a time. DO NOT do too many at once.
Turn the rolls when they start to brown on the bottom. Remove the rolls when they start to brown again — this usually takes about 1 to 1 1/2 minutes total.
Drop in the next batch.
Drain on a paper towel and serve immediately with the dipping sauce.
2 tablespoon Sun-Dried Tomatoes packed in oil, chopped coarsely
2 teaspoon fresh Cilantro chopped
1/4 teaspoon Salt
Egg Roll Wrappers
Oil for frying
Dipping Sauce
1/2 teaspoon White Wine Vinegar
2 teaspoons Balsamic Vinegar
1 cup Honey
1/8 teaspoon Saffron
1 cup Cashews chopped
1 cup fresh Cilantro
3 cloves Garlic
2 tablespoons sugar
2 teaspoons fresh ground Black Pepper
2 teaspoons ground Cumin
1/2 cup Olive Oil
Dipping Sauce
In a large pan, stir together both vinegars, honey and saffron.
Heat on stove until just warm.
Pour the mixture into a blender and puree adding cashews, 1 cup cilantro, garlic, sugar, pepper and cumin. Stop the blender.
Add olive oil and pulse just to mix.
Pour into a bowl and refrigerate until ready to use.
Bring to room temperature before serving.
Egg Rolls
In another large bowl, stir together avocado, tomatoes, 2 teaspoon cilantro and salt. Mix well but gently. Do not crush or cream the avocados. You want some nice chunks.
Spoon a nice healthy amount of this mixture onto an egg roll wrapper and fold.
Repeat until all the mixture is used.
When all the rolls are ready, heat a large pan of oil on the stove to medium high heat or about 375°F.
Check that the oil is hot. Test with a small piece of egg roll or wonton skin - if the skin bubbles immediately when dropped into the hot oil, it is ready.
Carefully drop in 2 to 3 rolls at a time. DO NOT do too many at once.
Turn the rolls when they start to brown on the bottom. Remove the rolls when they start to brown again — this usually takes about 1 to 1 1/2 minutes total.
Drop in the next batch.
Drain on a paper towel and serve immediately with the dipping sauce.
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