Another avocado post because...avocado. 'Nuff said. I stumbled across this recipe on my Facebook timeline and instantly knew I needed to have it. Avocado AND egg rolls? All in one? I'm in heaven. I also adjusted this recipe to make my zesty avocado toast seen here.
This recipe is so simple, takes little to no effort, and is done in no time. Pull out your avocado and a large bowl and lets get to it!
Avocado Egg Rolls:
2 Diced Avocado | 1 Diced Tomato | 1 Diced Onion | Juice from 2 Limes | Hot Sauce/Siracha Sauce to taste | 2 Tbsp Chopped Cilantro | Salt to taste | Egg Roll Wraps (I used Nasoya wraps which are egg based. If you spring for a vegan wrap this meal will be completely vegan!)
Dice your avocado, tomato, onion, and cilantro and gently mix in a large bowl. Add in salt, lime juice and hot sauce. Mix.
That's all the prep work! Now lay out your egg roll wraps, stuff, roll, and seal with water.
Fry in canola oil in a pan over medium heat until both sides are golden. Serve with soy sauce or your favorite sweet and tangy sauce of choice. (I mixed soy sauce, a bit of agave maple syrup, salt, left over lime juice, and some copped cilantro). Enjoy!!