Avocado Egg Rolls

Wow! These were SO GOOD! I made my own version after the restaurant Taquiera Tsunami in Marietta. They serve a delicious hummus & veggie taco and these yummy avocado egg rolls.

Here’s what I did for mine-

Ingredients:

-3 avocados chopped
-1/4 c chopped red onion
– 1 (+/-) finely diced jalapeño (seeded and ribs removed)
-4-6 Tbs chopped fresh cilantro
– salt & pepper to taste
– egg roll wrappers (this amount uses about 8 egg rolls)
-4-6 Tbs canola oil
– sweet chili sauce for dipping

Directions:

-mix together the first 5 ingredients. (I like to keep the avocado a little chunky.)
– lay out the egg roll wrapper so it’s going the direction of a diamond (they are square shape so you would want a point towards you – not a flat edge.)
– put about 2 big Tbs of the avocado mixture going side to side just under the middle point of the egg roll wrapper.
– fold the point under the avocado up over top the avocado then fold the sides in and roll ( like a mini burrito- it should be egg roll shaped!)
– seal the edge by rubbing water on the wrapper.
– heat the oil in a large frying pan then place in the pan and cook until all the outside is golden brown (so you will need to turn them a couple times)
(You may also deep fry but I prefer this method.)
– when the egg rolls are done place on a paper towel & cool
– serve with sweet chili sauce.