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  • Avocado Egg Rolls

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    Avocado Egg Rolls
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt shredded cabbage - (10 ounce)
    • 1 ct fresh bean sprouts - (8 ounce) minced
    • 1 Tbsp. minced garlic Peanut oil
    • 1 tsp grnd cumin
    • 1 tsp dry crushed red pepper
    • 1 tsp salt
    • 1/4 c. lime juice
    • 3 lrg ripe avocados peeled, seeded and minced
    • 1 pkt egg roll wrappers - (16 ounce)
    • 1 c. soy sauce
    • 1 Tbsp. chopped fresh ginger
    • 1/4 c. fresh cilantro leaves minced

    Directions

    1. Saute/fry first 3 ingredients in 1 Tbsp. warm oil in a skillet till tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cold. Mix in avocado.
    2. Soon 2 Tbsp. mix into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.
    3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry egg rolls 1 to 2 min or possibly till golden; drain on paper towels. Cut diagonally to serve.
    4. Combine soy sauce, ginger, and cilantro; serve with egg rolls.
    5. This recipe yields 15 egg rolls.
    6. Yield: 15 egg rolls

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