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Sunday, July 28, 2013

Avocado Egg Rolls with Creamy Cilantro Ranch Dip

Avocado Egg Rolls
Yield: makes 8 eggrolls


3 large ripe Avocados, sliced
1 tbsp chopped cilantro
1/4 cup sun dried tomatoes, packed in olive oil. chopped
1/2 tsp salt
Egg roll wrappers
water (for sealing edges of eggrolls)
oil (for frying)

Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
Remove from oil to paper towels to drain.
Cut at an angle and enjoy!

Creamy Cilantro Ranch Dip in a Mason Jar


1/2 cup Mayo
1/2 cup Sour Cream
1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
juice of 1 lime
1/4 cup chopped cilantro
1 green onion
1/2 of a jalapeno
1/2 tsp salt
1 tbsp Ranch Mix

Place all ingredients into a regular mouthed mason jar.
Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
Lasts up to 2 weeks in the fridge.

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