Avocado Egg Rolls with Chipotle Sauce
Fried egg rolls filled with avocados, tomatoes, onions, garlic, jalapenos, and cilantro.
Equipment
- deep fry thermometer
Ingredients
- 1 avocado, cut in half inch pieces
- 1 plum tomato, seeded and diced
- 1 jalapeno, seeded and diced
- 2 tbsp. minced garlic
- ⅓ cup chopped cilantro leaves
- 2 tbsp. minced red onions
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. fresh lime juice
- 15 eggroll wrappers
- 2 cups vegetable oil
- 3 tbsp. chipotle peppers in adobo sauce, minced
- ½ cup mayonnaise
Instructions
- In a mixing bowl, combine the avocado, onion, garlic, salt, pepper, jalapeno, tomato, lime juice, and cilantro.
- Fill a Dutch oven, fitted with a deep fry thermometer, with one inch of oil. Heat the oil to 370 degrees.
- Lay an eggroll wrapper out, so that it's diamond shaped, and put a couple of tablespoons of the filling slightly below the middle of the wrapper. Moisten all four points of the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the eggroll, pressing down to seal the top point. All these directions come in the egg roll wrappers. Repeat with the rest of the egg rolls.
- Fry the eggrolls, three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of eggrolls unless the oil is at 370 degrees. For perfect eggrolls maintain this temperature at all times.
- For the chipotle sauce, simply combine the chipotles with the mayonnaise.
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