Avocado egg rolls
1 large avocado
2 tbsp. sun-dried tomatoes packed in oil
1 tbsp. diced (real small) red onions
1 tsp. fresh chopped cilantro
1 pinch salt
Egg roll wraps (found at grocery stores by the salad bags, tofu, or loose mushrooms. The brand is Nasoya.)
I have never measured the ingredients when I make these (just eyeball). I just gave you the measurements to give you an idea. Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with a beaten egg (water works also), roll up from side to side, fold top corner over all and press to seal. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. * these are served with tamarind-cashew dipping sauce. I have found a recipe for it but who has tamarind pulp?? What is it? I googled it and it is from India I guess? So we enjoy these without the dipping sauce but if I can get my hands on some tamarind pulp I might just make it.