Appetizers
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Avocado Stuffed Pastry Roll
Ingredients
Conversions to European measurements can be found here!
- 2 avocados
- 1 bunch cilantro rinsed with stems removed
- 8 egg roll wrappers
- 4 cups peanut oil
- ¼ cup lemon juice
- ¼ cup lime juice
- ½ cup olive oil
- ¼ cup fish sauce
- Salt
- 1 green Thai chili pepper cut into strips
- 1 garlic clove crushed, minced and ground
Sauce
Procedure
Slice the avocado into large pieces (4 per avocado). Lay the avocado slice with a few cilantro leaves into the middle of an egg roll wrapper. Roll the avocado just as you would an egg roll. If you have never rolled an egg roll before its pretty easy. Lay the avacado corner to corner and fold one of those corners over the avacado. Next fold one of the long corners over the avacado. Then roll the avacado enclosed in the egg roll wrapper once. Fold over the remaining short corner then continue rolling until all the egg roll wrapper is used. If you dip your finger into a little water and run your wet finger along the seam formed by the end of the egg roll it will help to keep it together.
Heat the peanut oil in a medium sauce pan to 350 degrees. You need the oil to be deep enough to completely submerge the egg rolls. Drop the egg rolls in one by one turning them while the cook. Cook for about 2 minutes or until golden brown. Remove from heat and drain on a paper towel.
Sauce
Combine all of the sauce ingredients and mix thoroughly.
Notes
The longer you can let the sauce sit the more integrated the flavors will become. If you have the forethought you can make the sauce the day before and just let it sit in the fridge until you are ready to serve it.