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Sunday, January 8, 2017

Avocado Egg Rolls with Chipotle Ranch Dipping Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minute
Yield: 9 full egg rolls

Egg Rolls
3 Avocados from Mexico
1/3 cup sundried tomatoes in oil, drained and chopped
3 tablespoons finely minced red onion
2 tablespoons minced cilantro
9 eggroll wrappers
Vegetable oil, for frying
Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon dry ranch seasoning
1 clove garlic, finely minced or grated
2 chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce
1 tablespoon chopped cilantro

1. Make the dipping sauce: In a small bowl, combine all ingredients and mix well. Refrigerate until ready to use.
2. Make the eggrolls: Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350F – 375F.
3. In a large bowl, combine the avocados, sundried tomatoes, red onion and cilantro; mix. Working with one eggroll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/4 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue until all 9 rolls are wrapped.
4. Drop the eggrolls into the hot oil, 2 or 3 at a time, and cook until golden brown. Drain on a paper towel lined plate. Cut diagonally and serve with the Chipotle Ranch Dipping Sauce.

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