Avocado Egg Rolls With Creamy Cilantro Ranch Dip Recipe 425

AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• In food processor, or by hand, finely dice tomatoes, onion and cilantro.
• Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
• Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
• Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
• To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

AVOCADO EGG ROLLS WITH A CREAMY CILANTRO RANCH DIP

Steps:

• Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
• Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
• Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
• Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
• Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
• Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
• Repeat with remaining egg roll wrappers until the avocado mixture is gone.
• Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
• Remove from oil to paper towels to drain. Cool slightly and cut and an angle.
• Place all ingredients into a regular mouthed mason jar.
• Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
• Lasts up to 2 weeks in the fridge. Enjoy!

AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP RECIPE - (4.2/5)

Steps:

• EGG ROLLS: Heat 2 to 3 inches of oil until 350°F in a heavy bottomed pot or a deep fryer. Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine. Try not to break up the avocado slices, that is what makes these delicious. Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond. Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes. Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut). Roll up the egg roll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut. Repeat with remaining egg roll wrappers until the avocado mixture is gone. Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2 to 3 minutes). Remove from oil to either a wire rack or paper towels to drain. Cool slightly and cut and an angle. CREAMY CILANTRO RANCH DIP: Place all ingredients into a bowl and mix well. Best if prepared at least 1 hour ahead of time so the flavors meld. Lasts up to 2 weeks in the fridge. Enjoy!

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Steps:

• In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
• Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
• Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
• Serve with salsa, sour cream and avocado ranch dip.
• To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.