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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.

avocado egg rolls

avocado egg rolls

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.

fold left and right, then top and bottom

fold left and right, then top and bottom

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

Vegetable Egg Rolls

We felt like Chinese food, but Zach was inspired to cook.  Voila – he did his magic in the kitchen to make some delicious vegetable egg rolls that would compare to the best hole-in-the-wall restaurant’s.  Organic vegetables, like we chose, make the flavor all the better.

Makes 8 rolls

48 oz. of vegetable oil for frying, plus 1 tbs.

1/2 of one head of cabbage

8 egg roll wrappers

1 portobello mushroom cap

1 large carrot

1 cup of bean sprouts

4 green onion stalks, the white part only

4 garlic cloves

1 tbs. of soy sauce

1 tsp. of corn starch

1 tsp. of freshly grated ginger

raw and ready

raw and ready

Mince the garlic, shred the cabbage, and julienne the mushroom, carrot, and green onion stalks.

sauteing everying

sauteing everying

Add 1 tbs. of vegetable oil to a large saute pan.  Over medium heat, heat the oil in the pan and saute first the garlic and ginger for 1 minute.  Add the cabbage; saute for 2 minutes.  Add the mushroom, carrot, and bean sprouts; saute for 1 minute.  Add the soy sauce and corn starch; saute for 1 more minute.  Let cool until touchable.

load the wrapper

load the wrapper

Place a small amount of vegetables in an oblong shape on top of an egg roll wrapper (an extra large, heaping tablespoon should do it).  Lay a few julienned green onion on top.

one edge up

one edge up

Start by wrapping one corner over the width of the vegetable pile.

like an envelope

like an envelope

Fold in the outer edges.

Bring over the last edge of the wrapper.  Have a small bowl of water nearby.  Dip your fingertip in the water and trace along the edge of the wrapper to seal it.

Heat the vegetable oil in a cast iron skillet over medium-high heat (a deep fryer works, but is not necessary).   The oil needs to reach 350 degrees F.  Test the temperature with a deep fryer thermometer.  Place the egg rolls in the pan one at a time.  Be careful not to overcrowd the pan too quickly.  Cook for 5 minutes, flipping half way through.

draining

draining

Remove with tongs and place on a towel to soak up any excess oil.

done and yum

done and yum

Serve in Arakawa Pottery with a simple and spicy sauce of combined:

3 tbs. of soy sauce

1 tbs. of chili garlic sauce (like túóng ót tói viet-nam)

1/2 tsp. of sesame seed oil