Directions
-
In a mixing bowl, combine the diced avocados, sun-dried tomatoes, red onion, cilantro, lime juice, salt, and pepper. Mix gently to combine all the tremendous flavors. Be careful not to mash the avocado too much; you want to maintain some texture in the filling.
-
Lay an egg roll wrapper on a flat surface with one corner facing you. Place a spoonful of the avocado mixture in the center. Be generous but not too overflowing, as this can cause issues during the rolling.
-
Fold the bottom corner of the wrapper over the filling, tucking it in slightly. Next, fold in the sides to create a seal, then roll the wrapper away from you to enclose the filling completely. Moisten the top corner with a little water to help seal the roll firmly.
-
Heat oil in a frying pan over medium heat. You want enough oil to submerge the bottom of the egg rolls. Wait until the oil is hot but not smoking. A good test is to drop in a small piece of the wrapper; if it sizzles immediately, it’s ready.
-
Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry until they are golden brown on all sides, about 2-3 minutes per side. Use tongs to turn them for even cooking and to achieve that tremendous crispiness.
-
Once golden brown, remove them from the oil and drain on paper towels to remove excess grease.
-
Serve the egg rolls warm with your choice of dipping sauce. You might choose a sweet chili sauce or a cilantro-lime dip to complement the flavors perfectly.
Continue reading on the next page 👇👇