Combine avocados, red onion, jalapeno, cilantro, sun-dried tomatoes, and seasonings in bowl, and mix.
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.
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.
To serve, slice egg rolls in half and serve with creamy verde sauce.
Process all ingredients in a food processor and serve. Can be made up to two days ahead.
Ingredients
Directions
Combine avocados, red onion, jalapeno, cilantro, sun-dried tomatoes, and seasonings in bowl, and mix.
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.
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.
To serve, slice egg rolls in half and serve with creamy verde sauce.
Process all ingredients in a food processor and serve. Can be made up to two days ahead.