Avocado Egg Rolls
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 3 | Avocado | |
| .5 | Red onions | |
| 2 | Scallions | |
| 25 g | Fresh cilantro | |
| .25 tsp | Saffron | |
| 4 cloves | Garlic | |
| 1 tsp | Cumin | |
| 130 g | Sun-dried tomatoes | |
| 12 | Egg roll wrappers | |
| 4 tsp | Vinegar | |
| 1 tsp | Balsamic vinegar | |
| 170 g | Honey | |
| 70 g | Cashews | |
| 1 tbsp | Sugar | |
| 100 ml | Olive oil |
- Start making the dipping sauce by combining the vinegars, saffron (crushed or powdered) and honey in a small bowl and putting in the microwave for 1 minute. Stir and set aside.
- Add the rest of the sauce ingredients (cashews, garlic, scallions, sugar, cumin, olive oil, and black pepper to taste) to a blender and stir in the honey mixture. Puree until all combined and fully blended. Pour mixture into a bowl and stir, if needed stir in more olive oil to thin it out. Refrigerate until ready to use.
- In a large bowl, gently stir together diced avocados, chopped sun-dried tomatoes, minced onion, chopped cilantro, and salt. Place one egg roll wrapper on a cutting board, so that a corner is pointing toward you. Beat the egg and brush the edges of the wrapper with egg mixture.
- Distribute avocado filling evenly onto center. Fold the bottom corner up, 1/4 of the way over the filling. Roll up from side to side, fold top corner over all and press to seal. Repeat with remaining egg roll wrappers.
- Add oil to a deep pan over medium-high heat. You should add enough oil, in order to be able to submerge a batch of avocado egg rolls. Heat the oil to 190 degrees C.
- Deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown. Remove rolls from oil and place on paper towels to drain excess oil. Serve with the dipping sauce.
Fat:
47.3g
Saturates:
7.3g
Sugars:
52.6g
Protein:
17.6g
Carbs:
110.2g
Fiber:
12g
74.2%
Calories
111.3%
Carbs
20.7%
Protein
118.3%
Fat
48%
Fiber