Made with egg rolls, avocados, and veggies, recreate this beloved vegetarian snack at home in just 20 minutes.
Serves: 8 – Preparation Time: 15 minutes – Cooking Time: 5 minutes Nutritional facts per serving: Calories 288, Total Fat 18 g, Carbs 28 g, Protein 6 g, Sodium 219 mg
Ingredients:
Cilantro dipping sauce:
¾ cup fresh cilantro leaves, chopped
⅓ cup sour cream
2 tablespoons mayonnaise
1 garlic clove
2 tablespoons lime juice
Salt and pepper, to taste
Egg roll:
1 cup vegetable oil
3 avocados, peeled and seeded
1 Roma tomato, minced
¼ cup red onion, minced
2 tablespoons fresh cilantro leaves, diced
2 tablespoons lime juice
Salt and pepper, to taste
8 egg roll wrappers
Preparation:
Mix together the ingredients for the cilantro dipping sauce in a bowl. Set aside.
Preheat a large pot with oil over medium-high heat. Oil temperature should reach 350°F and there should be enough oil to cover the rolls, about 3 to 4 inches deep
Mash avocados in a bowl. Mix in tomato, red onion, cilantro, and lime juice. Add salt and pepper, to taste.
Position avocado mixture onto the middle of an egg roll wrapper. Fold wrapper on top of mixture and roll until the mixture is fully wrapped. Secure edges of the wrapper by pressing with water using your finger. Repeat for the remaining mixture and wrappers.
Deep-fry rolls in the pot of hot oil for at least 2 minutes or until all sides are golden brown. Remove from pot with tongs and place onto a plate lined with paper towels.
Serve with the cilantro dipping sauce on the side.
