Avocado Egg Rolls Sweet Cilantro Dipping Sauce Recipes

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.

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.

Steps:

• Avocado Egg Rolls Recipe adapted from: thegourmetgals.blogspot.com (Yields 6 large rolls) 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 (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). 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. 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.