Avocado Egg Rolls

Does that not look delicious? It is all real food, minus the store bought egg roll wrappers. If you are really ambitious, I'm sure you could make those yourself too, but I went with store bought myself. The ingredients on the list were okay. The two items I would have changed were to use wheat flour instead of white, and no "sodium benzoate" as a preservative. 

Anyway, even with the store bought wrappers, these were awesome! They tasted just like restaurant egg rolls, only much better for you because they were fried in healthy fats instead of a combination of soybean and other polyunsaturated fats you'd get at a restaurant. Hope you enjoy these as much as we did!

Ingredients:

Dipping Sauce

• 
  
• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/3 cup honey
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro, chopped finely
• 2 garlic cloves
• 2 green onions
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Directions:

Add all ingredients and mix well.

• Egg Rolls
• 
  

• 2 large avocados
• 1 tomato, finely chopped
• 3 tablespoons minced red onion
• 1/2 bunch fresh cilantro, chopped
• 3 egg roll wraps
• 2 Tbsp. Cornstarch 
• Egg Roll wrappers

Beef Tallow, Coconut oil, or Lard for frying

Directions:

Thinly slice avocados. Lay out an egg roll wrapper. Fill the center with 2 avocado slices, tomato, red onion, and cilantro. Mix cornstarch with 4 Tbsp water. With finger or pastry brush, apply cornstarch mixture to top and sides of egg roll wrapper. Fold in bottom edge (about 1 inch), then left side, then top, then right side. Press to seal. Repeat with remaining egg rolls wrappers. Heat cooking fat in a deep pan. (I only use a small amount in the bottom of the pan.) Cook until golden brown, turning once, about 3 minutes. Serve with dipping sauce.

This post is part of Tempt my Tummy Tuesdays,  Tuesdays at the Table, Tuesday Taste and Tasty Tuesday.