Description[]
Ingredients[]
Spicy duck sauce[]
Directions[]
- 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 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.
- 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[]
- Stir together Chinese duck sauce, roasted cashews, chopped cilantro, crushed red pepper and salt.
- Let stand at least 3 hours to marry flavor.