Rusty Harpoon’s Avocado Rolls

Created by Chef Suzzette Metcalfe, Rusty Harpoon Restaurant & Tavern, Maui, HI

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

Fresh Hass Avocado Egg Roll Filling (recipe follows)
Macadamia Nut Sauce (recipe follows)
12 12 12each won ton or egg roll wrappers, 6”
Egg Wash (recipe follows)
Cornstarch, as needed
Deep fat frying oil, as needed
Fresh chive slivers, as needed for garnish

Fresh Hass Avocado Egg Roll Filling - Yield: 5 cups, 12 servings

6 6 6oz. OUNCE_USVolumeMaui onions, diced
2 2 2Tbsp. TABLESPOON_USVolumecanola oil
1 1 1Tbsp. TABLESPOON_USVolumegarlic, fresh, chopped
1 ¹/₂ 1.5 1.5oz. OUNCE_USVolumesun dried tomatoes, julienne
2 2 2Tbsp. TABLESPOON_USVolumecilantro, fresh, chopped
¹/₂ 0.5 0.5tsp. TEASPOON_USVolumecumin, ground
6 6 6each large Fresh Hass Avocados, peeled and seeded, large dice
2 2 2tsp. TEASPOON_USVolumelime juice, fresh

Egg Wash - Yield 7 tsp.

1 1 1egg
1 1 1tsp. TEASPOON_USVolumewater

Macadamia Nut Sauce - Yield: 1 1/4 cups, 12 servings

¹/₂ 0.5 0.5cup CUP_USVolumemacadamia nuts, toasted
1 ¹/₂ 1.5 1.5oz. OUNCE_USVolumeMaui onion, diced
1 1 1Tbsp. TABLESPOON_USVolumemacadamia nut blossom honey
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumeparsley, fresh, chopped
¹/₃ 0.33 0.33cup CUP_USVolumemayonnaise
¹/₈ 0.125 0.125cup CUP_USVolumemilk
1 ¹/₂ 1.5 1.5tsp. TEASPOON_USVolumelemon juice, fresh

Fresh Hass Avocado Egg Roll Preparation

Just prior to assembly, mix together all egg roll filling ingredients.

Macadamia Nut Sauce Preparation

Puree all ingredients in food processer.
Refrigerate.

Egg roll assembly

Place a won ton wrapper on the work station with the corner facing up. (Keep the remaining won ton wrappers covered to prevent drying out).
Brush all edges of the wrapper with egg wash.
Place a heaping 1/4 cup of Fresh Hass Avocado filling in the center of the won ton skin horizontally. Fold the top corner over the mixture and seal. Continue to fold in both sides and then roll the last corner.
Place on cornstarch dusted pan and refrigerate.
Deep fry in canola oil at 350 degrees F until golden.
Cut in half on a diagonal.
Garnish with fresh chive slivers.
Serve with 3/4 oz. Macadamia Nut Sauce.

* A large avocado weights about 8 oz. as purchased.