Avocado Egg Rolls

🧂 Ingredients

• 2 avocado

  sliced
• ¼ cup red onion

  chopped
• 4 sprigs cilantro

  chopped
• ½ cup sun-dried tomatoes

  sliced in strips
• ½ cup corn
• ¼ wedge lemon

  juiced
• salt and pepper

  to taste
• 1 egg

  whisked
• egg roll wrappers
• 4-5 cups corn oil

  for frying egg rolls

Instructions

• 1 To make the avocado filling, combine ¼ cup chopped red onion, chopped cilantro,
  ½ cup sun dried tomatoes, ½ cup corn, and salt & pepper. Mix together.
• 2 Chop avocados in big strips. Ensure that the avocados are not over ripe so they
  are not too mushy. Gently mix avocado in the mixture from step 1.
• 3 Whisk one egg. Egg wash is used to seal the egg roll wrappers.
• 4 For one egg roll wrapper, scoop 2-3 tablespoons of filling. Start rolling from
  the bottom really tightly. Fold the right flap in and fold the left. Add some
  egg wash at the top and finish rolling.
• 5 Add 2-3 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325
  degrees), cook a few egg rolls in the pot, without overcrowding them. Cook for
  10-12 minutes until golden brown. Make sure the oil is not too hot or the egg
  rolls will brown up too quickly and the inside of the egg roll skin will not be
  cooked.
• 6 Rest the egg rolls on a paper towel or wire rack for the oil to drip. Enjoy with
  a sweet chili sauce for more flavor!

Nutrition Info