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Avocado Egg Rolls with Spicy Dipping Sauce

 

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Avocado Egg Rolls with Spicy Dipping Sauce
 

 

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Recipe

Avocado Egg Rolls with Spicy Dipping Sauce

Jamie Geller introduces her recipe for Avocado Egg Rolls with Spicy Dipping Sauce

Times

  • Prep Time : 15 min
  • Cook Time : 5 min
  • Ready Time : 20 min

Servings

6

Ingredients

    For Dipping Sauce:

    • 1/3 cup fresh cilantro or 1 teaspoon dried coriander
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon honey
    • 2 cloves garlic, chopped
    • 1 teaspoon ground cumin
    • 1/4 cup finely diced red onion
    • 1 tablespoon finely chopped sun dried tomatoes, drained from oil
    • 2 ripe avocados, pitted, peeled and diced
    • 1/4 teaspoon Kosher salt
    • 6 Gefen Egg Roll Wraps
    • 1 egg, lightly beaten with 1 teaspoon water
    • Vegetable oil for frying
    • 2 tablespoons Soy sauce
    • 1 teaspoon rice wine vinegar
    • 1/2 teaspoon hoisin
    • 1/4 chili garlic sauce

    Directions

    1. In a small food processor, combine cilantro, rice vinegar, honey, garlic and cumin. Pulse to finely chop and combine. In a small bowl, combine cilantro mixture with onions, tomatoes, avocado and salt. Mix until just combined.
    2. Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 2 tablespoons of avocado filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on a baking sheet, seam side down.
    3. Fill a large skillet a 1/4 inch deep with oil and heat over medium to medium-low heat. Fry egg rolls about 5 minutes until crispy and golden brown on all sides, using tongs to turn them so they brown evenly.
    4. In a small bowl, combine soy sauce, vinegar, hoisin and chili garlic sauce. Serve with egg rolls..
     

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    About Jamie Geller

    avatar

    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

     

    comments

     

    10 Responses to Avocado Egg Rolls with Spicy Dipping Sauce

    1. avatar says: galiah

      I assume this scrumptious-looking dish would need to be served right away to prevent the avocadoes from getting brown? (I would love to be able to make this in advance…)

    2. add a small amount of fresh lemon juice to the diced avocado will keep them from turning.

    3. avatar says: Jamie

      more importantly they should be served right away because once refrigerated (even if reheated)they will loose their crispiness/crunchiness

    4. avatar says: Kara

      Did you mean rice vinegar or red white vinegar?

    5. Hi Kara – great catch – should be rice vinegar – will change the recipe.

    6. avatar says: Yehuda

      These look ok, but after a while I might get hungry for some beef or chicken.

    7. avatar says: lhodd

      What are the amounts of everything?

    8. avatar says: Robyn

      I live in New Zealand and we don’t have egg rolls here…do I make a crepe or using spring roll wraps instead. Thanks.

      • Hi in NEW ZEALAND!!! you can use either buy I think the spring roll wraps are probably best.

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