While on vacation, I saw these on a menu as an appetizer. I thought it sounded good especially during the summer months. Luckily a fellow instructor pointed this recipe out to me. A little healthy recipe to try for an appetizer or maybe even for a Fourth of July celebration.
Baked Avocado Rolls
3 medium avocados, diced
½ Cup red onion, diced
½ Cup sun-dried tomatoes, diced
3 Tbs cilantro, chopped
½ tsp kosher salt
½ lime, juiced
8-10 egg roll wrappers
Preheat oven to 350 degrees.
In a mixing bowl combine the avocado, onion, sun-dried tomatoes, cilantro, kosher salt, and lime juice. Toss gently to combine.
Position egg roll wrapper so that the corner is pointing toward you. Add roughly 2 Tbs of avocado filling to the center of the wrapper. Fold the bottom corner up, ¼ of the way, over the filling.
Fold both sides in toward the center. Brush the top corner edges with water then roll the egg roll closed.
Placed finished egg rolls on a sheet pan, spray both sides with cooking spray and bake for 30-40 minutes. Flipping halfway once the bottoms have browned.
Serve with Sweet Cilantro Sauce.
Sweet Cilantro Dipping Sauce
• 1⁄4cup white vinegar
• 1⁄2teaspoon Worcestershire sauce
• 1teaspoon balsamic vinegar
• 1⁄2cup honey
• 1⁄2cup chopped cashews
• 2⁄3cup fresh cilantro
• 2garlic cloves
• 2green onions
• 1tablespoon granulated sugar
• 1teaspoon ground black pepper
• 3⁄4teaspoon ground cumin
• 1⁄4cup olive oil
Puree all above in a blender.
Enjoy and let us know what you think.