Avocado No-Egg Rolls
These egg rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer. And it’s also just pretty darn cool.
- 1 large avocado, peeled, pitted, & diced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon finely chopped red onions
- 1/2 teaspoon fresh cilantro, chopped
- 1 dash salt
- 4 wonton, spring, or other egg-less wrappers, or from a recipe of your own
- 2 tablespoons cornstarch and 2 teaspoons of water, mixed to make a glue
- Oil for deep-frying
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon tamarind pulp (substitute: lemon juice mixed with a bit of brown sugar or maple syrup)
- 1/2 cup agave syrup
- 1 pinch turmeric
- 1/2 cup chopped cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 cup olive or sesame oil
- Combines the avocado, tomatoes, onion, cilantro, and salt.
- Place a full tablespoon of avocado mixture on the wrapper and fold the long edge up over the filling. Fold left and right corners toward the center and continue to roll. Brush a bit of the cornstarch glue on the final corner to help seal the roll. Repeat with the remaining wrappers.
- Deep-fry the rolls in 375 degree oil for 3-4 minutes, or until browned. Alternatively, place on a baking pan and brush lightly with olive oil and bake in a 400 degree oven until crisp and golden, turning to brown evenly as necessary.
- Combine the vinegars, agave, tamarind and saffron in a small sauce pan. Place over medium low heat and stir until tamarind is dissolved completely and mixture is slightly heated.
- Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin in a blender. Pour mixture into a bowl and stir in oil. Serve immediately or allow to cool and refrigerate and serve cold.
You can make these low fat by brushing with a little bit of olive oil and baking them in a 400 degree oven.