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SuperBowl Sunday is coming. I know because my sons are counting down the weeks and regaling me with questions like, “Who do you want to win?!?!” (To which I respond, “Who’s playing again?”)
We always get together to watch the game at my friends Katie’s and Chaim’s house. And my friend Katie makes a spread you would not believe.
She never lets me bring anything. But this year, I am going to insist. And this is what I want it to be: Fried Avocado Eggrolls.
I made these a few weeks ago and ohemgee, they were incredible. They are patchkied, yes. But worth it. Very, very worth it!
Avocado Egg Rolls
I adopted this recipe from RecipeSecrets.net’s copy-cat version of the Cheesecake Factory’s avocado eggrolls. Don’t skip the sun-dried tomatoes. I almost did, but they really did make the recipe!
Ingredients
1 large avocado, peeled, pitted, & chopped
2 T sun-dried tomatoes, chopped
1/2 T very finely chopped red onions
1 T fresh cilantro, chopped
4 egg roll wraps (I used won ton wraps, since we had those on hand)
1 egg, beaten
Oil for deep-frying (or you can go healthy and bake these. Brush them with olive oil first, though.)
Dipping Sauce (AKA Heaven Sauce)
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/4 – 1/3 cup honey
1/2 cup chopped cashews
2/3 – 1 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Instructions
Dipping Sauce
1. Combine white vinegar, balsamic vinegar and honey in a microwave safe bowl.
2. Cover loosely and microwave for 1 minute.
3. In a blender, puree mixture together with cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and slowly stir in oil.
5. Cover and refrigerate until ready to use.
Egg Rolls
1. In a bowl, mix together avocado, tomatoes, onion, and cilantro.
2. Divide filling evenly between egg roll wrapper.
3. Wrap (like a burrito) and use egg to seal edges.
4. Repeat with the remaining wrappers.
5. Deep-fry the egg rolls until browned, drain on paper towel.
6. Cool slightly, then cut diagonally and serve with Heaven Sauce.
The best thing about this recipe? My kids didn’t like it. (What is WRONG with them?!) Who cares! More for me and Frankie!
Do you have a favorite Super Bowl food? Do you make a mean bean dip? An awesome crudite? Please share your best appetizer recipes in the comments section – or feel free to link up to a post from your blog.
You crack me up with the kids dont like it line. This looks amazing, def gonna try next time I’m having shabbos company. Thanks
Bean dip- canned white beans, artichoke hearts, fresh basil, olive oil, salt and pepper to taste. The Star-K has information about checking artichokes for bugs. I made this last night. It was phenomenal!
These are awesome!
Katie… You gotta let her make ‘em!
We love the avocado eggrolls. I make a similar recipe to yours posted above. I actually took them to a potluck appetizer party a couple of years ago and was voted best! Now mind you, this was a party where every other appetizer had either bacon or shrimp in it. I made the eggrolls because we love them so much and it would give us something to eat beside crudite! Kosher cooking win!
What brand of sun dried tomatoes is kosher? And where can I find them?
Who makes kosher white balsamic vinegar?
whoops– misread the recipe….
I make these ALL THE TIME! They were like my signature dish in Houston. But I don’t bother with the diagonal cut. MORE EGGROLL. EGGROLL GOOD!
The ones I leave at home = whole. The ones at the party = diagonal? (I knew there had to be more that we had in common that just, oh, the million things we already know about!)
These egg rolls are for skinny people! I couldn’t afford all those calories.
I like to make Susie Fishbein’s Spicy Carrots–the lazy way. I put all the ingredients except the carrots in a big mixing bowl and mix well. Then I toss in about a bag and a half of baby carrots. I put all that on a cookie sheet and bake as directed in the recipe. Here’s the link: http://www.kosherbydesignblog.com/spicy-carrot-sticks/
I also cut the oil down by 1 tablespoon, using 2 tablespoons, and we all liked it just fine.
I just made these with rice paper instead of egg roll wraps – this recipe looked delicious but I was out of egg roll wraps. Found this substitute recipe online: http://www.youtube.com/watch?v=L6tiT5MbL6k
Really delicious and much less fattening!
Thank you, Alyssa! How did you know I’m a Jaques Pepin fan?! What’s the deal with rice paper? Does it need a hechsher? I really enjoyed that video.
We made these last week, they were AMAZING! We didn’t have all the ingredients for sauce and hubs is allergic to cashews so just used sweet chili for dipping instead. YUM! So good that we’re making them again tonight, going to add some leftover chicken in this time too. Thanks for the amazing recipe!
Exceptional Bean Dip
Ingredients:
1 can refried beans
1 container salsa
1 can black beans
3/4 cup frozen or fresh corn
1 medium onion, chopped
1 tomato, chopped
1/2 bunch cilantro,chopped
1 avocado, chopped
Optional: shredded cheese
Directions:
Simmer all ingredients for approximately 1/2 hour. Top with the chopped avocado. Enjoy with chips or on a salad. Optional: Melt shredded cheese on top.
Yummy!