Egg roll wrappers, filled with a mixture
of shredded cabbage, bean sprouts and avocado, are deep-fried
and served with a seasoned soy/ginger sauce.
Avocado Egg Rolls
1 (10-ounce) package shredded cabbage
1 (8-ounce) container fresh bean sprouts, chopped
1 tablespoon chopped garlic
Peanut oil
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1 teaspoon salt
1/4 cup lime juice
3 large ripe avocados, peeled, seeded, and chopped
1 (16-ounce) package egg roll wrappers
1 cup soy sauce
1 tablespoon minced fresh ginger
1/4 cup fresh cilantro leaves, chopped
- Sauté first 3 ingredients in 1
tablespoon hot oil in a skillet until tender. Stir in cumin and
next 3 ingredients. Cook 1 minute. Remove from heat, and cool.
Fold in avocado.
- Spoon 2 tablespoons mixture 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.
- Pour oil to a depth of 2 inches into a
Dutch oven; heat to 375°F (190°C).
- Fry egg rolls 1 to 2 minutes or until
golden brown; drain on paper towels. Cut diagonally to serve.
- Combine soy sauce, ginger, and cilantro;
serve with egg rolls.
Makes 15 egg rolls.
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