Spicy Avocado Egg Rolls with Creamy Dipping Sauce

 

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• Cooking and Prep: 45 m
• Serves: 30
• Contains:

A restaurant I frequent has a dish similar to this on the menu, which I love to order. And then when I was playing with the recipe something funny happened: it actually tasted better the next day. Well, that’s good news for a three-day Yom Tov!

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Ingredients (18)

Egg Rolls

• 1 package Gefen 3-inch (7 and 1/2-centimeter) Square Egg Roll Wraps

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  Gefen Egg Roll Wraps

• canola or vegetable oil, for frying

Filling

• 3 firm-ripe avocados

• 1–2 tablespoons hot sauce or sriracha

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 red pepper, diced

• 2 plum tomatoes, diced

• 3 scallions, sliced

Dipping Sauce

• 1 (8-oz./225-g.) container parve sour cream

• 2 tablespoons Gefen Soy Sauce

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  Gefen Soy Sauce

• 1 tablespoon rice vinegar

• 1 teaspoon Gefen Sesame Oil

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  Gefen Sesame Oil

• 4 tablespoons sliced scallions

• 1 tablespoon hot sauce

• 1 cube Gefen Frozen Garlic

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  Gefen Fresh Frozen Crushed Garlic

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Start Cooking

Prepare the Egg Rolls

1. Combine all ingredients for the filling. Place in the center of each wrap and fold in half to create a triangle. Press the edges to seal closed. Repeat until all the wraps are filled.

2. Heat oil for frying in a wok or a large, deep frying pan. Fry each egg roll for one minute, then flip and fry another minute on the second side. Remove from pan and place immediately on a drying rack lined with paper towels.

3. Combine all ingredients for dipping sauce. Serve egg rolls hot with the sauce on the side.

Note:

A great variation for the dipping sauce is a hot and spicy duck sauce.