This has easily become a family favorite for snack time, especially since we love avocados! We’ve even taken it a step further with this recipe and added chicken or shrimp and a little Mrs. Dash Lemon Pepper for a little ting.
- 3 large ripe avocados, sliced
- 1 tbsp chopped cilantro
- 1/4 cup sun dried tomatoes, packed in olive oil, chopped
- 1/2 tsp salt
- large square egg roll wrappers
- water (for sealing edges of egg rolls)
- oil (for frying)
- Optional: chopped grilled chicken or chopped cooked shrimp
- Creamy Cilantro Ranch Dip
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tsp minced garlic
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1 green onion
- 1/2 of a jalapeño
- 1/2 tsp salt
- 1 tbsp ranch mix
Heat 2-3 inches of oil on medium-high in a heavy bottomed pot or a deep fryer.
Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
Roll up the egg roll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
Remove from oil to paper towels to drain.
Cut at an angle and enjoy!
Creamy Cilantro Ranch Dip
Place all ingredients into a regular food chopper.
Blend until smooth.