Avocado Egg Roll with Spicy Duck Sauce Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 4 cups chopped red onion
- 3 Tbsp. vegetable oil
- 3 Tbsp. finely chopped garlic
- 1 1/4 cups fresh lime juice
- 6 oz. dried tomato (packed in oil), chopped
- 1/3 cup chopped fresh cilantro
- 1 1/2 Tbsp. ground cumin
- 1 1/2 Tbsp. salt
- 6 lbs. ripe, Fresh California Avocados, cut into 1/2-inch cubes
- 24 (6-inch) egg roll wrappers
- Spicy Duck Sauce (recipe follows)
Spicy Duck Sauce with Cashews and Cilantro Ingredients - Yield 1 cup sauce
- 3 1/2 cups Chinese Duck Sauce
- 1 cup (heaping) (7 oz) roasted cashews,
- 1/3 cup chopped cilantro
- 1 1/2 tsp. crushed red pepper
- 1 tsp. salt
Instructions:
-
Egg Rolls
Sauté onion in oil until soft, about 5 minutes. - Stir in garlic; cook for 1 minute.
- Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
-
For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.
NOTE: Egg rolls may be prepared to this point a few hours before service.
Per order
- Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately with 3 tablespoons sauce.
- Stir together the Chinese Duck Sauce, roasted cashews, cilantro, red pepper and salt. Let stand at least 3 hours to marry flavors.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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avocado egg rolls
mmmmm delish
brittany - Thu, 02/04/10 - 11:48 am
Avocado Egg Roll
This is a good one to adapt to your own taste. I don't like cilantro, but all else sounds good. I think the Spicy Duck sauce would be better than the Tamarind sauce I made.
Anonymous - Fri, 11/13/09 - 08:56 am