Deelady
New member
The California Avocado Egg Roll
Serves: 24
1-1/2 lbs chopped red onion
3 tablespoons vegetable oil
3 tablespoons finely chopped garlic
1-1/4 cups fresh lime juice
6 oz chopped dried tomato (packed in oil)
1/3 cup chopped fresh cilantro
1-1/2 tablespoons ground cumin
1-1/2 tablespoons salt
12 medium California Avocados, seeded and peeled, cut into 1/2-inch cubes (about 6 lbs)
24 egg roll wrappers (6 inches)
Saute onion in oil until soft, about 5 minutes.
Stir in garlic; cook for 1 minute.
Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt; fold in avocado. Cool to room temperature.
For each roll, lay an egg roll wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1-inch border on each side.
Pull top corner over filling; fold in sides.
Roll once toward bottom corner.
Moisten remaining corner with water; press firm to roll.
Reserve on a lightly floured sheet pan, sealed side down.
Cover and refrigerate until service.
Note: Egg rolls may be prepared to this point a few hours before service. Per Order:
Deep fry 2 egg rolls at 375 degrees F until golden brown, about 3 minutes.
Cut on the diagonal. Serve immediately.
Serves: 24
1-1/2 lbs chopped red onion
3 tablespoons vegetable oil
3 tablespoons finely chopped garlic
1-1/4 cups fresh lime juice
6 oz chopped dried tomato (packed in oil)
1/3 cup chopped fresh cilantro
1-1/2 tablespoons ground cumin
1-1/2 tablespoons salt
12 medium California Avocados, seeded and peeled, cut into 1/2-inch cubes (about 6 lbs)
24 egg roll wrappers (6 inches)
Saute onion in oil until soft, about 5 minutes.
Stir in garlic; cook for 1 minute.
Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt; fold in avocado. Cool to room temperature.
For each roll, lay an egg roll wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1-inch border on each side.
Pull top corner over filling; fold in sides.
Roll once toward bottom corner.
Moisten remaining corner with water; press firm to roll.
Reserve on a lightly floured sheet pan, sealed side down.
Cover and refrigerate until service.
Note: Egg rolls may be prepared to this point a few hours before service. Per Order:
Deep fry 2 egg rolls at 375 degrees F until golden brown, about 3 minutes.
Cut on the diagonal. Serve immediately.
