RECIPES

California Avocado Egg Roll with Spicy Duck Sauce

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Ingredients

Serves: 24
cups  chopped red onion
Tbsp.  vegetable oil
Tbsp.  finely chopped garlic
1 1/4  cups  fresh lime juice
oz.  Dried tomato (packed in oil), chopped
1/3  cup  chopped fresh cilantro
1 1/2  Tbsp.  ground cumin
1 1/2  Tbsp.  salt
lb.  California Avocados, cut into 1/2-inch cubes
24    Egg roll wrappers (6 inches)
  Spicy Duck Sauce (recipe follows)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. METHOD
  2. Sauté onion in oil until soft, about 5 minutes.
  3. Stir in garlic; cook for 1 minute.
  4. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
  5. For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.
  6. NOTE
  7. Egg rolls may be prepared to this point a few hours before service.
  8. PER ORDER
  9. Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately with 3 tablespoons sauce.
  10. Spicy Duck Sauce with Cashews and Cilantro
  11. Stir together 3-1/2 cups Chinese Duck Sauce, 1 heaping cup (7 ounces) roasted cashews, 1/3 cup chopped cilantro, 1-1/2 teaspoons crushed red pepper and 1 teaspoon salt. Let stand at least 3 hours to marry flavors. Yield: 6 Cups.

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