Avocado Egg Rolls


Roll Filling:
4 avocados halved, pit removed, flesh scooped out
4-5 tablespoons sun-dried tomatoes, diced
1/4 cup red onion, finely diced
2 tablespoons cilantro, chopped
3 cloves of garlic, finely minced
Juice of 2 limes
Salt and pepper to taste
1/2 cup cilantro
1/4 cup honey
1 1/2 tablespoons apple cider vinegar
2 cloves of garlic, chopped
1/2 tablespoon olive oil
Juice of 2 limes
Pinch of turmeric
Salt and pepper to taste
Oil for frying
Egg roll wrappers


1 In a bowl, mash 3 avocados then dice the last avocado into small pieces. Stir in lime juice, cilantro, sun-dried tomato, red onion, garlic, salt, and pepper.
2 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.
3 Heat vegetable oil in a large pan over medium-high heat. Line a plate with paper towels. Set aside.
4 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.
5 Add all sauce ingredients to a blender or food processor and pulse until smooth.