AVOCADO EGG ROLLS WITH A CREAMY CILANTRO RANCH DIP
These Avocado Egg Rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer.
Provided by Shawn
Categories Appetizer
Time 25m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 301 kcal, Sugar 3 g, Sodium 621 mg, Fat 25 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 6 g, Protein 4 g, Cholesterol 15 mg, ServingSize 1 serving
AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP RECIPE - (4.2/5)
Provided by daliakeyingredient27
Number Of Ingredients 18
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!
SOUTHWEST EGG ROLLS & COOL AVOCADO DIP
A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 egg rolls (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.
Nutrition Facts : Calories 297 calories, Fat 21g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 437mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE
Make and share this Avocado Egg Rolls With Sweet Cilantro Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Avocado
Time 35m
Yield 6 large rolls
Number Of Ingredients 18
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.
AVOCADO EGG ROLLS
A lot of work, but oh so DIVINE! Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.
Provided by FeedMePlz
Categories Asian
Time 30m
Yield 3 serving(s)
Number Of Ingredients 20
Steps:
- In a microwave-safe bowl, stir together vinegars, tamarind, honey,and saffron; microwave for 1 minute; stir until tamarind is dissolved.
- Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
- Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
- Gently stir together avocado, tomatoes,onion, 1/2 teaspoons 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.
- Deep-fry 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.
Nutrition Facts : Calories 749.1, Fat 43.4, SaturatedFat 7, Cholesterol 73.4, Sodium 430.2, Carbohydrate 87.7, Fiber 7.8, Sugar 53.1, Protein 11.4
SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
- Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
- Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
- Serve immediately with cilantro dipping sauce.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g
SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP
This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.
Provided by Printessa
Categories Sauces
Time 24m
Yield 6 Eggrolls, 3 serving(s)
Number Of Ingredients 34
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.
Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4
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