ingredients
2 cup vegetable oil
4 avocados halved peeled and seeded
2 roma tomato diced
1/3 cup diced red onion
3 tablespoons chopped fresh cilantro leaves
Juice of 2 lime
kosher salt and freshly ground black pepper to taste
7 egg roll wrappers
for the cilantro dipping sauce
1/4 cup fresh cilantro leaves loosely packed
1/3 cup sour cream
2 jalapeno seeded and deveined optional
3 tablespoons mayonnaise
2 clove garlic
Juice of 2 lime
Kosher salt and freshly ground black pepper to taste
2 cup vegetable oil
4 avocados halved peeled and seeded
2 roma tomato diced
1/3 cup diced red onion
3 tablespoons chopped fresh cilantro leaves
Juice of 2 lime
kosher salt and freshly ground black pepper to taste
7 egg roll wrappers
for the cilantro dipping sauce
1/4 cup fresh cilantro leaves loosely packed
1/3 cup sour cream
2 jalapeno seeded and deveined optional
3 tablespoons mayonnaise
2 clove garlic
Juice of 2 lime
Kosher salt and freshly ground black pepper to taste
method
to make the cilantro dipping sauce combine cilantro sour cream jalapeno mayonnaise garlic and lime juice in the bowl of a food processor season with salt and pepper to taste set aside
heat vegetable oil in a large skillet or dutch oven over medium high heat
in a medium bowl gently mash avocados using a potato masher add tomato red onion cilantro lime juice salt and pepper to taste and gently toss to combine
working one at a time place avocado mixture in the center of each wrapper bring the bottom edge of the wrapper tightly over the filling folding in the sides
wrapper is reached using your finger rub the edges of the wrapper with water pressing to seal repeat with remaining wrappers and avocado mixture
working in batches add egg rolls to the dutch oven and fry until evenly golden brown and crispy about 4-5 minutes transfer to a paper towel lined plate
serve immediately with cilantro dipping sauce
heat vegetable oil in a large skillet or dutch oven over medium high heat
in a medium bowl gently mash avocados using a potato masher add tomato red onion cilantro lime juice salt and pepper to taste and gently toss to combine
working one at a time place avocado mixture in the center of each wrapper bring the bottom edge of the wrapper tightly over the filling folding in the sides
wrapper is reached using your finger rub the edges of the wrapper with water pressing to seal repeat with remaining wrappers and avocado mixture
working in batches add egg rolls to the dutch oven and fry until evenly golden brown and crispy about 4-5 minutes transfer to a paper towel lined plate
serve immediately with cilantro dipping sauce
