Avocado Rolls

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These little suckers are fantastic as apps when having guests over, or just for lunch or snack on the weekend 🙂

I love egg roll wrappers, you can put anything in them, veggies and salsa, coleslaw sauté with some garlic and ginger, anything you want. This filling is my absolute favourite though.

Crunchy outside, warm soft inside and that kick of dill in the sour cream dip really drives the flavours home.

You’ll love it I promise and it’s actually quite easy and quick to make.

Super simple.

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First start off by making your dill sour cream dip! Stick it in the fridge until you are ready for it. Now, if it was the summer I would be using fresh dill from our little herb garden we are starting, but alas, not yet!

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Next combine all ingredients to make the filling: avocados, finely diced sweet onion, sea salt, freshly ground pepper, and lime juice. As you saw in the previous photo, I cheat and buy the little things of lemon and lime juice for convenience. Now, if you like a little kick to your dishes you could either a) add some cayenne or hot sauce to the filling, or substitute the dill sour cream dip with hot sauce!

Now it’s time to fill the egg roll wrappers! I find the wrappers usually located near the tofu (produce), sometimes with the salad in the grocery store. There’s about 14 in a pack. So what you want to do is fill it with about 1-2 tbsps of filling, wet all four corners with water and roll like so:

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So after all four corners have been “wetted” (strange word that), fold in the two sides, fold up the bottom and roll up!

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Now here’s the set-up for cooking these bad boys. I would prefer if you could use a large pot, less likely to get splashed with hot oil. Fill bottom with about a cm-ish of vegetable oil and heat on the highest heat.

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Once you can see “waves” in the hot oil, it’s time to add a few rolls at a time to the pot. Only takes a few minutes a side, until golden brown 🙂

ALWAYS be careful when frying in hot oil. Make sure you wear an apron. Never leave unattended, it could cause a kitchen/grease fire.

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Enjoy right away with dill sour cream dip 🙂


RECIPE

Avocado Rolls
Yield: ~7 rolls
Time: 10 minutes

Wrap filling:

  • 4 small/medium avocados
  • 3 tbsp finely chopped sweet onion
  • Salt and pepper
  • 1 tsp lime juice

Other:

  • Egg roll wrappers
  • Vegetable oil
  • Water

Dip:

  • 4-5 tbsp sour cream
  • 1 tsp dried dill
  • Salt and freshly ground pepper

Directions:

  1. Combine all the dip ingredients together and keep in fridge until ready to serve.
  2. Put all filling ingredients together in a bowl and mash/combine with fork.
  3. Fill a tbsp or two into the center of each wrap on a diagonal.
  4. Wet with water the four corners. Fold in sides. Fold up bottom end and roll up. Use water to make sure all flaps are down. See video for step-by-step.
  5. Repeat until all filling is used. Should make about 7.
  6. Heat about a cm of oil in large pot (try not to use a pan if you can) on stove top. Use high heat.
  7. Once hot, and a couple of rolls at a time, fry and rotate until golden. Serve right away with dip!

ALWAYS be careful when frying in hot oil. Make sure you wear an apron. Never leave unattended, it could cause a kitchen/grease fire.


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