Avocado Egg Roll with Spicy Duck Sauce

Ingredients

 * 4 Cups Chopped red onion
 * 3 Tbsp Vegetable oil
 * 3 Tbsp Finely chopped garlic
 * 1 ¼ Cups Fresh lime juice
 * 6 oz Dried tomato (packed in oil), chopped
 * 1/3 Cups Chopped fresh cilantro
 * 1 ½ Tbsp Ground cumin
 * 1 ½ Tbsp Salt
 * 6 Pounds California Avocados, cut into 1/2-inch cubes
 * 24 Egg roll wrappers (6 inches)
 * Spicy Duck Sauce (recipe follows)

Directions
METHOD

Sauté onion in oil until soft, about 5 minutes.

Stir in garlic; cook for 1 minute.

Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.

For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.

NOTE

Egg rolls may be prepared to this point a few hours before service.

PER ORDER

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

Spicy Duck Sauce with Cashews and Cilantro

Stir together 3-1/2 cups Chinese Duck Sauce, 1 heaping cup (7 ounces) roasted cashews, 1/3 cup chopped cilantro, 1-1/2 teaspoons crushed red pepper and 1 teaspoon salt. Let stand at least 3 hours to marry flavors. Yield: 6 Cups.