Avocado Eggrolls with Cilantro Lime Dipping Sauce

I have been DYING to try and make avocado eggrolls. I can't get enough avocado. Like, ever. And its funny because I never used to like avocado. I think the first time I had one was in California. It's intimidating. It's green, which to anyone says VEGETABLE! EEK! RUN!! Avocado is soft and creamy. There are so many ways to eat/cook avocado I'm sure someone has written a book about it.

All I have to say is... Oh my.

Worth the wait.

Cinco De Mayo was an excellent opportunity to whip these bad boys up with an Apple Radish Slaw marinated in a Lime Jalapeno Vinaigrette. My mouth waters just thinking about it... Read on for both DELICIOUS recipes.

Ingredients

• 2 large ripe Avocados, sliced
• 1 tbsp chopped cilantro
• 1/4 cup sun dried tomatoes, tossed in olive oil, and minced
• 1/2 tsp salt
• 8 egg roll wrappers
• water (for sealing edges of eggrolls)
• oil (for frying)

Instructions

• Heat 2-3 inches of oil in a heavy bottomed pot or a deep fryer. Place sliced avocado and cilantro 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 eggroll 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). Seriously, these cook super fast. Don't walk away from your oil or you will burn them. There's no harm in turning them a couple of times to make sure they're cooked the way you want them.

Cut at an angle and enjoy! If you know you're making more than enough for one meal, try cooking a few for less time than the ones you're eating right away. When you go to reheat them put them in a toaster oven, not a microwave, and they will come out just as fresh and crispy.

Cilantro Ranch Dipping Sauce

Ingredients

• 1/2 cup Mayo
• 1/2 cup Sour Cream
• 1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
• juice of 1 lime
• 1/4 cup chopped cilantro
• 1 green onion
• 1/2 of a jalapeno
• 1/2 tsp salt
• 1 tbsp Ranch Mix

Apple Slaw

Ingredients

• 1 granny smith apple – sliced in matchsticks
• 1 cup carrot matchsticks
• 14 radishes cut into matchsticks
• ½ cup scallions – diced

Honey Lime Jalapeño Vinaigrette

• 3 tablespoons honey
• 3 tablespoons olive oil
• juice of one lime
• 2 tablespoons minced jalapeño
• 1 clove garlic – grated
• ½ teaspoon salt
• 2 tablespoons fresh mint – minced

Whisk the vinaigrette ingredients in a large bowl. Throw your veggies in and toss to coat. Serve immediately... but... this was still pretty good the day after.

Enjoy!