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.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
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.