Guacamole Egg Rolls

PREP TIME
10 Minutes
DIFFICULTY
Easy
COOK TIME
10 Minutes
SERVINGS
2- 4
INGREDIENTS

  • 2 Avocados From Mexico,chopped in small cubes
  • 1 tablespoon cilantro,chopped
  • 2 tablespoons red onion,finely chopped
  • 2 Sun-driedtomatoes in oil,finely chopped
  • Salt and pepper to taste
  • 6 sheets of dough for egg-roll
  • 1 beaten egg to paint
  • Vegetable oil necessary to fry

FOR THE SAUCE

  • 1 garlicclove,chopped
  • 1 tablespoonginger, chopped
  • 2 greenonions, chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • ¼ cup cilantro
  • ¼ cup cashewnuts
  • ½ cup honey
  • 1 tablespoon white vinegar
  • ½ teaspoon white balsamic vinegar
  • 1 teaspoon tamarind pulp
  • 4 tablespoons of olive oil
  • Optional, if you want it spicy add 1 green chili

PREPARATION
  • In a blender or food processor blend cilantro, cashews, garlic, green onions, green chili (optional), sugar, pepper, cumin and cilantro. Blend until it is a paste.
  • In a small saucepan combine the vinegars, honey, tamarind and heat until the tamarind dissolves. Combine this mixture with the items in the blender and blend until well-mixed.
  • Transfer to a bowl and add the oil.
    Refrigerate until you have to serve.
  • In a bowl, combine the avocado, sun-dried tomato, onion, cilantro, salt and pepper to taste.
    Place a sheet of dough on a table. Add a tablespoon of guacamole to one of the corners and paint the other three corners with the beaten egg.
  • First start to roll up halfway, then turn the side corners toward the center. Finish rolling and cover to reserve so the dough doesn’t dry out.
  • In a frying pan with oil fry the egg-rolls until they are golden.When it cools off, cut in half and serve with the sauce.

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