Farm to Fork: Deep Fried Avocado Egg Rolls addthis
Farm to Fork: Avocados
Avocadoes provide healthy fats and vitamins. They‘re also a creamy and tasty addition to salads and appetizers. But Sharon Profis has another suggestion for adding avocadoes to your menu. Sharon serves up a recipe for deep fried egg rolls. Sharon says they are perfect for those Sunday football games when you want something different that’s not just simple guacamole.

Avocado Egg Rolls

4 avocados, cubed
½ red onion, diced
1 jalapeno pepper, minced
3 tbsp cilantro, chopped
4 oz. sun-dried tomatoes in oil, julienned
1 tsp garlic powder
salt, pepper to taste
egg roll wrappers
1 egg, beaten (for sealing egg rolls)
vegetable oil, for frying
Creamy verde sauce, recipe follows

1. Combine avocados, red onion, jalapeno, cilantro, sun-dried tomatoes, and seasonings in bowl, and mix.

2. Fill the egg roll wrappers. Lay a wrapper on your cutting board with one corner facing you. Then, place a spoonful of the filling along the center. Fold corner closest to you over the filling, then fold over the left and right corners before rolling to complete the egg roll. Brush a little bit of the egg on the last corner to seal the egg roll. Repeat until filling is gone.

3. In a heavy-bottomed pot or pan, add enough oil to coat the bottom of the pan. When oil is hot, gently add egg rolls and fry, turning until all sides are golden-brown. To drain, place egg rolls on a paper grocery bag.

4. To serve, slice egg rolls in half and serve with creamy verde sauce.

Creamy Verde Sauce

1 cup sour cream
3 green onions, roughly chopped
¼ cup cilantro
juice of ½ lime
salt, pepper to taste

1. Process all ingredients in a food processor and serve. Can be made up to two days ahead.

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