Avocado Egg Rolls
This recipe might be a little time consuming, but well worth it. My son-in-law begs for this!
This recipe might be a little time consuming, but well worth it. My son-in-law begs for this!
- 1 tsp salt
- 1 pinch salt
- 2 teaspoons ground cumin
- 1 cup mayonnaise
- 1/4 cup fresh cilantro chopped
- dash cayenne pepper
- 1/4 tsp cayenne pepper
- 1 cup frozen corn thawed
- 3/4 cup buttermilk
- 2-3 large avocado peeled, pitted & diced
- 4 tablespoons sun-dried tomatoes packed in oil chopped
- 5 green onions minced
- 1 cup shredded mexican cheese blend
- 1 cup canned black beans rinsed and drained
- 1 tsp grated lime peel
- 1 beaten egg in bowl
- 1 pkg (16 oz) egg roll wrappers (usually in the produce section by oriental vegetables)
- oil for deep-ft frying (i prefer coconut oil..it can cook at a higher temperature without burning)
- creamy tomatillo dressing
- 1/2 tsp lime juice
- 1 clove garlic (1/2 tsp already crushed)
- 2 fresh jalapenos stems and seeds removed
- 1/3-1/2 cup cilantro (packed lightly)
- 1 small tomatillo
- dash tabasco
- 1 r oz can green chilies
- 1 pkg ranch dressing mix
- Carbohydrate 37.4939637524703 g
- Cholesterol 40.1895000066979 mg
- Fat 16.9430658910024 g
- Fiber 5.47536957102672 g
- Protein 10.7477801647297 g
- Saturated Fat 4.44611468694464 g
- Serving Size 1 1 Serving (179g)
- Sodium 698.812757827944 mg
- Sugar 32.0185941814435 g
- Trans Fat 6.42088770136697 g
- Calories 341 calories
Step-by-step
- In a large bowl combine first 11 ingredients.
- Place 1/4 cup of the mixture in the center of one egg roll wrapper.
- Fold bottom corner over filling.
- Fold sides toward center over filling.
- Moisten remaining corner with egg, roll up tightly to seal.
- Mix ingredients in blender and refrigerate for 1 hour before serving.
Avocado provides the primary textural anchor for these wrappers, yielding a buttery contrast to the crisp exterior once fried. Choosing firm-ripe fruit is essential; overripe specimens turn to mush during mixing, while underripe chunks remain stubbornly hard. Selecting fruit that yields slightly to gentle palm pressure prevents internal breakdown.
Deep-frying requires precise temperature management to achieve golden wrappers without scorching the dairy and produce inside. Maintain oil at 365 degrees Fahrenheit using a deep-fry thermometer. Submerge no more than three rolls at once to prevent the oil temperature from plummeting, which causes greasiness. Fry each batch for four to five minutes until the wrappers turn uniformly golden brown, then transfer them to a wire rack set inside a rimmed baking sheet rather than paper towels. Paper towels trap steam underneath, softening the bottom crust.
Pairing these rich, fried appetizers demands high-acid accompaniments to cut through the fat. A crisp, acidic Mexican lager or a tart citrus slaw balances the heavy cream, cheese, and avocado base. Avoid heavy or creamy side dishes, which compound the richness.
Leftovers demand careful handling due to the high moisture content of the filling. Store cooled rolls in an airtight container lined with a dry paper towel for up to two days. Reheat them in a 375-degree oven for eight minutes to restore crispness, as microwaving destroys the wrapper structure entirely.
