Egg rolls
3 large avocados, sliced
1 Tbsp chopped cilantro
1/4 cup sun tried tomatoes, packed in olive oil, chopped
1/2 tsp salt
Egg roll wrappers
water (for sealing edges of egg rolls)
oil
Creamy Cilantro Ranch
1/2 cup mayo
1/2 cup sour cream
1 tsp minced garlic
juice of 1 lime
1/4 cup chopped cilantro
1 green onion
1/2 jalapeño
1/2 tsp salt
1 Tbsp ranch mix
Directions:
Egg Rolls
Heat 2-3 inches of oil until 350 degrees in heavy bottomed pot or deep fryer. Place sliced avocado, cilantro and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond. Put a few slices of avocado in the center of the wrapper and top with a couple pieces of sun dried tomatoes. Using your finger, dab water along the outer edges of the wrapper all the way around.
Roll up the egg roll by folding the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut. Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (2-3 minutes). Remove from oil to paper towels to drain.
Cut at an angle and enjoy!
Ranch
Place all ingredients into a blender and blend until smooth.
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