SuperBowl Sunday is coming. I know because my sons are counting down the days 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 friend Katie’s house, who makes a spread you would not believe.
She never used to let me bring anything. But then last year, I insisted and brought these Avocado Egg Rolls.
Unlike the majority of my recipes, these egg rolls are a bit fussy. I usually avoid anything that’s fussy, but the fact that I make an exception for these egg rolls just underscores how incredible they are. They are very, very worth the effort.
I adapted 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!
Avocado Egg Rolls
- 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.)
- 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
- In a bowl, mix together avocado, tomatoes, onion, and cilantro.
- Divide filling evenly between egg roll wrapper.
- Wrap (like a burrito) and use egg to seal edges.
- Repeat with the remaining wrappers.
- Deep-fry the egg rolls until browned, drain on paper towel.
- Cool slightly, then cut diagonally and serve with dipping sauce.
- Combine white vinegar, balsamic vinegar and honey in a microwave safe bowl.
- Cover loosely and microwave for 1 minute.
- In a blender, puree mixture together with cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and slowly stir in oil.
- Cover and refrigerate until ready to use.
(If you have any sauce left over, this is amazing served over rice. Or as a salad dressing. Or eaten straight with a spoon.)
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 appetizer? Do you make a mean bean dip? An awesome crudite? Please share your best appetizer recipes in the comments section.