Preparation:
Saute onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1
minute.
Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt;
fold
in avocado. Cool to room temperature.
For each roll, lay an egg roll wrapper on a work surface with corner at top.
Put 1/2 cup cooled filling in a line from left to right on the center of the
egg roll wrapper, leaving a 1-inch border on each side.
Pull top corner over filling; fold in sides. Roll once toward bottom
corner.
Moisten remaining corner with water; press firm to roll. Reserve on a
lightly floured sheet pan, sealed side down. Cover and refrigerate until
service.
Note: Egg rolls may be prepared to this point a few hours before service.
Per Order:
Deep fry 2 egg rolls at 375 degrees F until golden brown, about 3 minutes.
Cut on the diagonal. Serve immediately.
Serving Suggestions:
Serve on an appetizer plate lined with lettuce, accompanied by 1/4 cup black
bean salsa, tomato or tomatillo salsa or a sweet-hot dipping sauce. |
