Ingredients
3 avocados, diced
1/4 c. Chopped red onion
3 tbsp. chopped sun-dried tomatoes
2 cloves garlic, minced
1/4 c. chopped fresh cilantro
Juice of 1 lime
kosher salt
12 egg roll wrappers
Vegetable oil, for frying
1/3 c. sour cream
Few splashes hot sauce
Preparation
Step 1In a large bowl, stir avocados, red onion, sun-dried tomatoes, garlic, half the cilantro, and juice of 1/2 lime and season with salt.Step 2Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up.Step 3In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate.Step 4Make dipping sauce: In a small bowl stir together sour cream, remaining lime juice, remaining cilantro, and hot sauce. Step 5Serve egg rolls with dipping sauce.
