Avocado egg rolls with sweet chili sauce

• Produce

  • 3 Avocados
  • 1 Roma tomato

• Condiments

  • 4 tbsp Sriracha

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 2 tbsp White sugar

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 10 Egg roll wrappers

Found on savorytooth.com

Description

Directions

• Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
• Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
• Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
• Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.

Nutrition