Avocado Egg Rolls

These were soooo good. I did not make the cilantro dipping sauce, but I want to try that next time. I just mixed together soy sauce, hoisin and sweet red chili sauce and used that for sauce.  
Ingredients 
1 cup vegetable oil 
3 avocados, halved, peeled and seeded 
1 roma tomato, diced 
1/4 cup diced red onion 
2 tablespoons chopped fresh cilantro leaves 
Juice of 1 lime 
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers 

 For the cilantro dipping sauce:
3/4 cup fresh cilantro leaves, loosely packed 
1/3 cup sour cream 
1 jalapeno, seeded and deveined, optional 
2 tablespoons mayonnaise 
1 clove garlic 
Juice of 1 lime 
Kosher salt and freshly ground black pepper, to taste 

 Instructions 
1) To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside. 
2) Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine. 
3) Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until done. Press to seal, and maybe use water to help if needed.
4) Add rolls to oil and fry until crispy, about 2-3 minutes.


Recipe from Damn Delicious

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