Makes 8 Servings
Ingredients:
4 ripe avocados, roughly chopped
1 red onion, chopped
15 sun dried tomatoes, blanched and julienned
½ tablespoon ground cumin
½ tablespoon paprika
1 lemon, juiced
½ cup chopped cilantro
Kosher salt
Black pepper
1 egg
Water, as needed
1 quart frying oil
1 package square wonton wrappers
Method:
- In a bowl mix the avocados, red onion, sun dried tomatoes, chopped cilantro, cumin, paprika and lemon juice.
- Season with salt and pepper and set aside.
- In a small bowl, beat the egg with a few tablespoons of water to create an egg wash.
- Spread 10 wonton wrappers out onto a clean work surface in front of you. Place ½ a tablespoon of the avocado mixture in the lower center of each one; coax it into a log shape that runs horizontal across your work surface. Using a pastry brush, coat the edges of the wonton with egg wash.
- Fold in the sides of the wonton first, bringing each one to cover a quarter of your filling. Then, starting at the bottom, roll the wonton up to create a mini `egg roll’.
- As you finish each roll, set them aside on a floured sheet pan. Continue working until you have used all of your filling.
- Preheat a frying pan filled with an inch or two of canola or vegetable oil to 350 degrees F.
- Fry the egg rolls until they turn light brown. Set them aside on a cooling rack as they finish.
- To serve, place a spoon full of jalapeno cilantro dipping sauce in the center of a serving plate. Using the back of a spoon, smear the sauce towards one side, creating a tear drop shape.
- Stack the egg rolls three by three next to the dipping sauce and serve immediately.
JALAPEÑO CILANTRO DIPPING SAUCE
Makes 8 Servings
Ingredients:
2 bunches cilantro, cleaned
1 cup walnuts
1 large jalapeno
Water, as needed
Kosher salt
Black pepper
2 cups canola oil
½ cup honey
Method:
- Place the jalapeno pepper and 3 tablespoons of water in a blender and mix for 30 seconds.
- Add the cilantro, honey and walnuts and blend on low speed.
- Add 1 cup of oil and 1 cup of water gradually. You’ll want this sauce to be thick enough to coat the back of a spoon, make sure not to thin it out too much.
- Taste the sauce for seasoning and add salt and pepper at your own discretion.
- Store in an air tight container inside the refrigerator until ready to use.
