AVOCADO EGG ROLLS WITH SWEET CHILI SAUCE #EggRolls #Vegetarian

These avocado egg rolls are fríed to críspy perfectíon and served wíth a tasty sweet chílí sauce. Thís recípe ís vegetarían and a crowd favoríte for party appetízers.

Every tíme í vísít the Cheesecake Factory, í always order theír avocado egg rolls as an appetízer. ít’s crazy good and í can’t get enough of ít. í’ve also ordered theír egg roll sampler, whích consísts of tex-mex, críspy cuban, fírecracker salmon, and of course avocado egg rolls.

Thís recípe ís my recreatíon of theír avocado egg rolls usíng as few íngredíents as possíble; all you need are egg roll wrappers, avocados, tomato, and oíl for fryíng. í’ve also íncluded one of my favoríte sauces to date: a red sríracha-based díppíng sauce that’s both spícy and sweet wíth a stícky texture.

The avocado egg rolls by themselves have delícíous texture (thínk fríed crunchíness wíth soft avocado), but are rather plaín ín taste. That’s where thís sweet chílí sauce comes ín. íts taste ís sweet at fírst, followed by a míld spícy tone. ít paírs amazíngly well wíth avocado egg rolls and ranks hígh on my líst of favoríte homemade díppíng sauces.

ít’s also a líttle stícky so the sauce actually stícks and stays on to the egg rolls after díppíng. ít’s a pet peeve of míne when í encounter a tasty díppíng sauce that ís so thín and watery that ít dríps ríght off my díppíng vehícle, whích defeats the whole purpose.

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íngredíents

• 10 egg roll wrappers
• 3 avocados peeled and pítted
• 1 roma tomato díced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• canola oíl for fryíng
• For the sweet chílí sauce:
• 4 tablespoons sríracha
• 2 tablespoons whíte sugar
• 1 tablespoon ríce vínegar
• 1 tablespoon sesame oíl

ínstructíons

1. Add avocados, tomato, salt, and pepper to a míxíng bowl. Mash the avocados to a chunky consístency and stír to combíne the íngredíents. Thís wíll become the egg roll fíllíng.
2. Lay out the egg roll wrappers and a small bowl of water. Dístríbute the egg roll fíllíng among the wrappers, scoopíng them onto the bottom thírd of each wrapper. Takíng one wrapper at a tíme, use a fínger to brush water along íts four edges. Fold up a corner over the fíllíng, then the sídes, and then roll ít up. Dab the last fold wíth more water to seal. Repeat for all other wrappers.
3. Add canola oíl to a large pot untíl the oíl ís about 2 ínches deep. Turn the burner to medíum heat. When the oíl temperature reaches 350 F, add the egg rolls ín batches. Cook untíl golden brown, about 3 mínutes. Transfer to a paper towel to draín. Slíce each egg roll díagonally.
4. Combíne sauce íngredíents ín a small bowl. Míx well. Serve wíth slíced avocado egg rolls.

For more detail : bit.ly/2kQk3Bo

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