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This is one of my favorite summertime party foods! Easy and super tasty! And full of bright island flavors!
Cut the avocados into large chunks and put the chunks into a bowl. Squeeze the lime juice over it. The lime juice works in two ways here: it protects the flesh of the avocado from oxidizing and turning brown; and it also dials up the overall citrus flavor!
Try to use only enough lime juice to coat and flavor the avocado. You want the flavor of the lime without too much extra moisture. It really is a judgment call. If it needs a bit more lime add it. Remember, you can always add, but you can’t always subtract an ingredient from a dish. Add the juice a little at a time, tasting for overall flavor.
Add the diced red onions, (culantro) or cilantro, tomato, and salt and pepper to taste. Cover and refrigerate the mixture for a few hours to give the flavors a chance to properly come together.
After you remove it from the refrigerator, check the taste to see if it needs a bit more lime, salt, or other adjustments. This recipe is all to your taste. If it tastes good, then it IS good.
Take one egg roll wrapper, and turn one corner towards you. It should resemble a diamond more than a square. Place about 2 tablespoons of the filling across the center of the egg roll wrapper.
Pull the corner pointed toward you over the filling. Then pull the side corners over that. If you are looking down on the egg roll it should look like an opened envelope at this point.
Dip your finger in a bit of water and run it over the final corners of the egg roll wrapper to help create a seal, then wrap that final corner over the roll and seal.
Heat a pot with enough oil to cover the egg rolls. I prefer to use peanut oil. I think it gives the egg roll a better flavor. If not, you can use regular vegetable oil.
Once the oil is hot enough place the egg rolls in and fry until crisp and golden brown. It will only take a few moments to fry nicely. Keep your eyes on them, as they can easily go from golden brown to burned!
Also, these rolls don’t refrigerate well. The moisture from the avocado can make the wonton skin soggy and impossible to fry. As soon as you wrap them, fry them!
Finally, slice the egg rolls in half. You can serve this either with regular Chinese duck sauce. Or you can mix up a couple limes with some local honey, add the zest of the limes, and lightly drizzle over the rolls.
Serve hot! And enjoy!!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!