Since everyone has been asking about this recipe…I had these avocado egg rolls at Kona Grill in San Antonio, TX and became obsessed. I am not a chef and most know me for my grilling skills not cooking, but I was determined to recreate this dish at home. I think I have done it! (Feel free to disagree, I am happy with the results).

Items to pick up at store

Ripe avocado
lime
sun dried tomatoes in oil
red onion
egg roll wrappers (refrig section)
1 egg
1 bunch of cilantro
honey
olive oil
Vegetable oil or whatever you want to fry these guys in

Prep time 10 mins…eat time….2 minutes!

I lay all my stuff out like an assembly line (I am an engineer, do not laugh).

Slice the avocado in long slices first, then mince up the red onion (you will only use about 1/4 of the onion, don’t go crazy). Next, I pat down two of the sun dried tomatoes…just get the majority of the oil off of them and dice them up (your not going to use the whole jar so don’t stress).

Then I take an egg in a mini sized bowl and beat it up. The egg will be used to close up the egg rolls tightly. Then I zest the lime and have a little pile of the zest to sprinkle into the egg roll (it adds a freshness I love). Then I chop up the cilantro I make two piles, one that is finely chopped for inside the egg rolls and the big pile of cilantro left over…save that for the dipping sauce, I will get to the dipping sauce in just a minute!

Take out the wrapper and in the middle of it place 3 slices of avocado and sprinkle some onions, cilantro, lime and sun dried tomatoes. Be mindful not to over stuff and you want to fold in the sides and then take one end of the wrapper and start rolling up when you just have a inch to roll up take your fingers dip in the beaten egg and smear the entire end of the wrapper with the egg and finish rolling.

It should look like a mini burrito. Now take a bit more of the egg and rub it on the outside seam of the egg roll. Sit it on a plate and keep going until you use up all your ingredients. (should make about 8). Making sure you do not over fill or have loose seams will be the key to the overall look of this dish. If you overfill and the egg roll “leaks”…it will taste find, but look like hell…think of the first pancake in every batch.

OK get about 4 cups of your oil on the stove top and get it to med high heat…6-7 on my stove. as it is getting hot, here is how to make the dipping sauce.

I use my food processor, put in the rest of the cilantro and I throw in any left over lime zest and then squeeze the lime in with the cilantro. I start it up and slowly add olive oil…I might use 3-4 tablespoons and it will be thick…then I hit it with the honey about 2-3 tablespoons.

The oil will be hot at this point….start with one egg roll…they get brown on each side quickly, just keep an eye on it…total cook time 3-4 minutes, they like to float so you might have to use your spider web scoop thing to keep it in the oil. Make sure you give them a little salt right out of the oil, it’s the only time the seasoning will stick to them.

OK…now for pairings with wine…It is a rich and creamy flavor so I have tried 10 or so wines with this but what I have found for my palate that works well is….Cava, Vinho Verde, Unoaked Chardonnay and Riesling. I suggest you make them and go crazy with the fillings in the egg rolls and pair them with your favorites and let me know what you liked with them! My friends’ kids loved them with Hidden Valley ranch dressing, so don’t limit yourself in what you might try!

I did try an idea with cream cheese and some fake crab meat in the egg rolls…My neighbors went crazy for these…I could not make them fast enough! Have some fun with it and let me know how it turned out! Thanks, Tammi