Avocado Egg Rolls With A Creamy Cilantro Ranch Dip Food

AVOCADO EGG ROLLS WITH A CREAMY CILANTRO RANCH DIP

Steps:

• 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. Cool slightly and cut and an angle.
• 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. Enjoy!

AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP RECIPE - (4.2/5)

Steps:

• EGG ROLLS: Heat 2 to 3 inches of oil until 350°F in a heavy bottomed pot or a deep fryer. Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine. Try not to break up the avocado slices, that is what makes these delicious. 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 egg roll 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 to 3 minutes). Remove from oil to either a wire rack or paper towels to drain. Cool slightly and cut and an angle. CREAMY CILANTRO RANCH DIP: Place all ingredients into a bowl and mix well. Best if prepared at least 1 hour ahead of time so the flavors meld. Lasts up to 2 weeks in the fridge. Enjoy!

AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• In food processor, or by hand, finely dice tomatoes, onion and cilantro.
• Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
• Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
• Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
• To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Steps:

• Heat butter in a medium size skillet over medium-high heat.
• Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
• Dice the cooked chicken into small cubes and add it to the pan.
• Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
• Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
• Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
• Preheat 4-6 cups of oil to 375 degrees F.
• Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
• Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
• It is also a great make ahead idea for quick snacks.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

AVOCADO RANCH DIP

Steps:

• Mix together ranch dressing and sour cream.
• Add avocado, lime juice and zest, cilantro and black pepper.
• Chill 30 minutes,.
• Serve as a dip or thin with milk to use as a dressing.

COPYCAT CHEESECAKE FACTORY'S AVOCADO EGG ROLLS

Steps:

• Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
• Stir until tamarind is dissolved.
• In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
• Pour mixture into a bowl and stir in oil.
• Refrigerate until ready to use.
• Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
• Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
• Repeat with remaining wrappers.
• Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
• ENJOY!

CHICKEN AVOCADO EGG ROLLS

Steps:

• In a saute pan with high heat add canola oil, and red onions. Saute until translucent then add ginger, garlic, bamboo shoots and chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Let cool, then cover and refrigerate.
• In medium mixing bowl combine cabbage, bean sprouts, carrots, peppers, celery and chicken mixture.
• In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add accordingly.
• To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners in, making a roll a 4 to 5-inch wide. Roll firmly, careful to not tear wrapper, and seal the final end with egg wash.
• Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, drain on paper towel on angle to allow oil to drain off.