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Rusty Harpoon’s Avocado Rolls

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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.
Category: Appetizer

Re-Calculate: Ingredients

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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
  1. Just prior to assembly, mix together all egg roll filling ingredients.
Macadamia Nut Sauce Preparation
  1. Puree all ingredients in food processer.
  2. Refrigerate.
Egg roll assembly
  1. 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).
  2. Brush all edges of the wrapper with egg wash.
  3. 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.
  4. Place on cornstarch dusted pan and refrigerate.
  5. Deep fry in canola oil at 350 degrees F until golden.
  6. Cut in half on a diagonal.
  7. Garnish with fresh chive slivers.
  8. Serve with 3/4 oz. Macadamia Nut Sauce.
* A large avocado weights about 8 oz. as purchased.

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