Avocado Egg Roll with Spicy Duck Sauce

Description

 * Yield: 6 Cups of sauce

Ingredients

 * 4 cups chopped red onion
 * 3 tbsp vegetable oil
 * 3 tbsp finely chopped garlic
 * 1¼ cups fresh lime juice
 * 6 oz dried tomato (packed in oil), chopped
 * ⅓ cups chopped fresh cilantro
 * 1½ tbsp ground cumin
 * 1½ tbsp salt
 * 6 pounds California avocados, cut into ½-inch cubes
 * 24 egg roll wrappers (6 inches)

Spicy duck sauce

 * 3½ cups Chinese duck sauce
 * 1 heaping cup (7 ounces) roasted cashews
 * ⅓ cup chopped cilantro
 * 1½ teaspoons crushed red pepper
 * 1 teaspoon salt

Directions

 * 1) Sauté onion in oil until soft, about 5 minutes.
 * 2) Stir in garlic; cook for 1 minute.
 * 3) Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado.
 * 4) Cool to room temperature.
 * 5) For each roll, lay an egg roll wrapper on a work surface with corner at top.
 * 6) Put ½ cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
 * 7) Pull top corner over filling; fold in sides.
 * 8) Roll once toward bottom corner.
 * 9) Moisten remaining corner with water; press firm to roll.
 * 10) Reserve on a lightly floured sheet pan, sealed side down.
 * 11) Cover and refrigerate until service.
 * 12) Note: egg rolls may be prepared to this point a few hours before service.

Per order

 * 1) Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes.
 * 2) Cut on the diagonal.
 * 3) Serve immediately with 3 tablespoons sauce.

Spicy duck sauce

 * 1) Stir together Chinese duck sauce, roasted cashews, chopped cilantro, crushed red pepper and salt.
 * 2) Let stand at least 3 hours to marry flavor.