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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Hors D'oeuvres
& First Courses > Avocado Egg Rolls & Tamarind-Honey Dipping Sauce |
Avocado Egg Rolls & Tamarind-Honey Dipping Sauce
Avocado egg rolls are not exactly a traditional dish. But, unusual or not, this is a very delicious appetizer for a holiday party, or just a special touch for a family dinner.
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Ingredients:
Egg Rolls
4 ripe avocados
8 tablespoons chopped sun-dried tomatoes
1 Tbsp. extra virgin olive oil
4 tablespoons minced red onion
3 teaspoons chopped fresh cilantro
1 teaspoon Sea salt
12 eggroll wrappers
2 eggs, beaten well
Peanut oil for frying
Dipping Sauce
1 cup cashew nuts, chopped
2 1/2 cups fresh cilantro
8 garlic cloves, chopped
8 green onions, chopped
4 tablespoons sugar
2 teaspoons fresh cracked pepper
4 teaspoons cumin
5 tablespoons white vinegar
4 teaspoons balsamic vinegar
2 teaspoons tamarind concentrate
2 cups honey
1 teaspoon ground saffron
1 cup extra virgin olive oil
Preparation:
Egg Rolls
Peel the avocado and remove the pit. Dice into bite-sized pieces
and combine gently with the chopped tomatoes, olive oil, red onion,
cilantro, and salt. Take care not to smash the avocado.
Spoon about 1/3 of the filling into an eggroll wrapper. Place the
wrapper so that one corner is pointing toward you. Place the
filling about one inch from the bottom corner and one inch from
each side. Roll the bottom corner up over the filling, then roll
up to about the middle of the wrapper. Brush beaten egg on the
wrapper and fold the corners up and over the filling. The egg
will "glue" the wrapper in place. Press on the wrapper to be
sure that it's completely sealed. Repeat with the remaining
wrappers. Keep them covered in the refrigerator while you
prepare the dipping sauce.
Dipping Sauce
Combine the chopped cashews, the cilantro, garlic, onions,
sugar, pepper, and cumin in a food processor. Blend with short
pulsating bursts until completely blended. The cashews and the
garlic must be well chopped - about half the size of a grain of
rice.
Combine the white and balsamic vinegars, the honey, the tamarind
pulp, and the saffron in a small bowl. Heat this mixture in the
microwave for about one minute, or until the tamarind dissolves
completely. Pour the tamarind mixture into a food processor with
the cashew mixture and mix with short bursts until well
combined. Pour the blended sauce into a small bowl and add the
oil. Stir by hand. Cover and refrigerate for about a half hour
before serving.
Heat the oil in a deep fryer over medium heat. When the oil is
hot, fry the eggrolls for three to four minutes or until golden
brown. Drain on paper towels.
When the eggrolls can be safely touched, slice once diagonally
across the middle of each one. Serve them arranged around a
small bowl of the dipping sauce.
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