Ingredients
1 cup vegetable oil
3 avocados, halved, peeled, and pitted
1 roma tomato, diced
¼ cup red onion, diced
2 tbsp fresh cilantro, chopped
1 lime, juiced
Sea salt, to taste
Pepper, to taste
8 egg roll wrappers
¾ cup fresh cilantro, loosely packed
⅓ cup sour cream
1 jalapeno, seeded and deveined
2 tbsp mayonnaise
1 garlic clove
1 lime, juiced
Sea salt, to taste
Pepper, to taste
Preparation
In a large skillet, heat the oil over medium-high heat.
In a bowl, mash the avocados. Add the tomato, red onion, cilantro, lime juice, with salt and pepper to taste. Toss to combine.
Put some avocado mixture in the center of each egg roll wrapper. Bring the bottom of the wrapper up over the filling tightly.
Fold in the sides and continue rolling until the top of the wrapper is reached. Rub the edges of the wrappers with wet fingers to seal. Repeat with the remaining egg roll wrappers and avocado filling.
Add the egg rolls to the skillet in batches and fry for 2 to 3 minutes, or until evenly golden brown and crispy. Serve immediately.
Combine all the main ingredients in a blender or food processor.
Season with salt and pepper to taste, blend until smooth, and serve with egg rolls.
