Avocado Egg Rolls

Name: Avocado Egg Rolls
Ingredients: 4 avocados halved, pit removed, flesh scooped out; 4-5 tablespoons sun-dried tomatoes, diced; 1/4 cup red onion, finely diced; 1 bunch of cilantro; 6 cloves of garlic, finely minced; 4 limes, juiced; 1/4 cup honey; 1 1/2 tablespoons apple cider vinegar; 1/2 tablespoon olive oil; pinch of turmeric; salt and pepper to taste; egg roll wrappers

Ingredients

4 avocados halved, pit removed, flesh scooped out

4-5 tablespoons sun-dried tomatoes, diced

1/4 cup red onion, finely diced

1 bunch of cilantro

6 cloves of garlic, finely minced

4 limes, juiced

1/4 cup honey

1 1/2 tablespoons apple cider vinegar

1/2 tablespoon olive oil

pinch of turmeric

salt and pepper to taste

egg roll wrappers

Instructions

1 Combine 1/2 cup of cilantro, honey, apple cider vinegar, 2 cloves of garlic, olive oil, 1/2 of the lime juice, turmeric, salt and pepper in a blender and pulse until smooth. Set in refrigerator until done.
2 In a bowl, mash 3 avocados then dice the last avocado into small pieces. Lightly stir in lime juice, cilantro, sun-dried tomato, red onion, garlic, salt, and pepper. Adjust to taste.
3 Place 2 tablespoons of avocado mixture in the lower center of an egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filing, fold in the sides, and roll up until the top of the wrapper is reached. Wet fingers in some water and seal edges of egg rolls. Repeat with remaining filling and egg roll wrappers.
4 Heat vegetable oil in a large pan over medium-high heat. Line a plate with paper towels. Set aside.
5 When the oil is 375 degrees F, working in batches of 3-4, add egg rolls to hot oil, frying until golden brown on all sides, about 2-3 minutes. Place on plate with paper towels to let oil drain out.