Egg Rolls with Dipping Sauce Recipe

Submitted By: Nadine from .

  • Egg Rolls:
  • 1 large avocado
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 tablespoon finely chopped red onions
  • 1/2 teaspoon chopped fresh cilantro
  • 1 dash salt
  • 4 egg roll or wonton wraps
  • 1 egg, beaten
  • oil for deep frying
  • Dipping Sauce:
  • 1/4 cup olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon tamarind pulp
  • 1/2 cup honey, or less to taste
  • 1 pinch turmeric
  • 1/2 cup chopped cashews
  • 2/3 cup fresh cilantro
  • 2 cloves garlic
  • 2 green onions
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground cumin
Preparation Instructions

Dipping Sauce 1. Combine white vinegar, balsamic vinegar, honey, tamarind in a microwave safe bowl. Stir together until tamarind is dissolved. 2. Microwave for 1 minute. 3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin. 4. Pour mixture into a bowl and stir in oil. 5. Cover and refrigerate until ready to use.

Egg Rolls 1. In a bowl, mix together avocado, tomatoes, onion, cilantro, and salt. 2. Divide filling evenly on the center of each egg roll wrapper. 3. Fold one corner up, 1/4 of the way over the filling. 4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal. 5. Repeat with the remaining wrappers. 6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned. 7. Drain on paper towels. 8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Helpful Hints

For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

Quick Shopping List

Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.

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