Avocado Egg Rolls
There are some chains who have made an impression on the masses with one or two shining items. Even if the quality is lacking, we know of many who would order avocado egg rolls as a TGIF bar snack or a date night appetizer. Admittedly, we have in the past – but there’s no need to waste any more travel time, gas, and tips if you can recreate your favorite restaurant’s fried fare at home.
Makes 12 rolls
48 oz. of peanut oil for frying
5 large avocados
8 oz. of softened cream cheese (that means leave it on the counter for 1 hour)
12 egg roll wrappers
3 chipotle peppers, fished from a can of adobo sauce
3 tbs. of chopped cilantro
Juice of 1 lime
2 tsp. of salt
1 tsp. of cumin
Heat the oil to 375 degrees F in a deep fryer. Slice the avocados in half lengthwise, twist, and remove the pit. Scoop the insides of 3 avocados into a food processor, and slice the other 2 avocados lengthwise, 3 pieces each. To the avocados in the food processor, add the cream cheese, chipotle peppers, cilantro, lime juice, salt, and cumin. Process until smooth and creamy.
Lay out an egg roll wrapper on a cutting board. Place about 2 large tablespoons of the processed avocado in the center of the wrap in an oblong shape. Lay a slice of avocado on top of the processed avocado. Wrap by first folding in the sides of the wrapper, then the top. Have a small bowl of water nearby, and bringing the bottom corner up and over, dip your fingertip in the water and trace along the edge of the wrapper to seal it.
Place the egg rolls in the hot oil one at a time. Be careful not to overcrowd the fryer too quickly. Cook for 3-4 minutes until golden brown.
Remove with tongs and place on a towel to soak up any excess oil.
Serve with ranch or a simple, spicy sauce of:
1/2 cup of buttermilk
1/2 cup of mayonnaise
2 tbs. of sriracha