Avocado Egg Roll with Spicy Duck Sauce
Recipe Description
* Yield: 6 Cups of sauceIngredients
- 4 cups chopped red onion
- 3 tbsp vegetable oil
- 3 tbsp finely chopped garlic
- 1¼ cups fresh lime juice
- 6 oz sun-dried tomatoes|dried tomato (packed in oil), chopped
- ? cups chopped fresh cilantro
- 1½ tbsp ground cumin
- 1½ tbsp salt
- 6 pounds California avocados, cut into ½-inch cubes
- 24 egg roll wrappers (6 inches) ==
- 3½ cups Chinese duck sauce
- 1 heaping cup (7 ounces) roasted cashews
- ? cup chopped cilantro
- 1½ teaspoons red pepper flakes|crushed red pepper
- 1 teaspoon salt
- Sauté onion in oil until soft, about 5 minutes.
- Stir in garlic; cook for 1 minute.
- Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado.
- Cool to room temperature.
- For each roll, lay an egg roll wrapper on a work surface with corner at top.
- Put ½ cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
- Pull top corner over filling; fold in sides.
- Roll once toward bottom corner.
- Moisten remaining corner with water; press firm to roll.
- Reserve on a lightly floured sheet pan, sealed side down.
- Cover and refrigerate until service.
- Note: egg rolls may be prepared to this point a few hours before service. ==
- Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes.
- Cut on the diagonal.
- Serve immediately with 3 tablespoons sauce. ==
- Stir together Chinese duck sauce, roasted cashews, chopped cilantro, red pepper flakes|crushed red pepper and salt.
- Let stand at least 3 hours to marry flavor.
This article uses material from the "Avocado Egg Roll with Spicy Duck Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
