Avocado Egg Rolls

To a mixing bowl, add avocado, tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt. Mix well; I like to keep mine on the chunkier side.

Add oil to a saute pan. Heat to medium heat. While oil heats up, assemble egg rolls.

Divide guacamole into three portions. Take egg roll wrapper and add one portion of guacamole to bottom center of wrapper. Then top with some shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. (Search the internet for instructions on how to roll an egg roll if you need a visual.)

When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat rolling process. Yes, it is a double wrap. I find that if you do not double wrap, there is a big risk of the egg roll bursting. You do not want that. Repeat with remaining egg rolls.

If you have any more mixture, dip a chip and enjoy.

Add egg rolls to oil and cook until all sides are crisp. This should take about 5 minutes. Turn egg rolls along the way.

When avocado egg rolls are nice and golden crisp, remove and place in a paper-lined strainer to remove any excess oil.

Get your serving plate out and add some sour cream, salsa, and lime wedges if you’d like. Dig in.