Working one at a time place avocado mixture in the center of each wrapper. If youd like to bake the egg rolls instead of frying then spray the egg rolls with canola oil spray before baking.
Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you.
Avocado egg roll. Crunchy egg roll wrapper filled with chunks of California Avocados cilantro tomatoes red onion and roasted red peppers. Directions In a large bowl stir avocados red onion sun-dried tomatoes garlic half the cilantro and juice of 12 lime and. Dipped in a creamy avocado ranch dipping.
Baked Avocado Egg Rolls. In a medium bowl gently mash avocados using a potato masher. To Make the Egg Rolls.
In a medium bowl combine all ingredients except the egg roll wrappers. Place 13 of the avocado. Place the avocado mixture in the center of each wrapper.
Using your finger rub the edges with water. Bring the bottom edge of he wrapper and roll it tightly over the. Gently stir together avocado tomatoesonion 12 teaspoons cilantro and.
Pour mixture into a bowl and stir in oil. Bring the bottom edge of the wrapper tightly over the filling folding in the sides. Refrigerate until ready to use.
To make the guacamole mash the avocado mixture with a fork until the avocados are small-medium sized chunks. Mix gently to avoid mashing the avocado. Combine avocado sun-dried tomatoes red onion cilantro and salt in a bowl.
Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons max of the mixture in the. Avocado Egg Rolls. Add tomato red onion cilantro lime juice salt and pepper to taste and gently toss to combine.
Bake at 425 degrees for 18-20 minutes. Just know if you bake them the avocado. Puree tamarind mixture cashews 23 cup cilantro garlic onions sugar pepper and cumin in a blender.
In a large skillet add enough oil to reach 1 up.