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Finger foods are the perfect thing for a Purim seudah. These are a bit exotic; they’re a very different take on the traditional egg roll. Egg-roll wrappers are actually pretty healthy. If you look carefully at the label, you’ll see they are made with rice flour and are low in fat and calories—as long as they’re not fried! Yield: 15 egg rolls
3 avocados, cubed
1 and 1/4 cups turkey cubes, smoked or oven-roasted
1/2 red onion, diced
2 tablespoons sun-dried tomatoes packed in oil, finely chopped
2 tablespoons chopped fresh cilantro (optional)
juice of 1 lime
3/4 cup loosely packed fresh basil, chopped, or 3 cubes Gefen Frozen Basil
1 tablespoon Gefen Honey
1 tablespoon water
3 tablespoons Gefen Olive Oil
1/2 teaspoon salt
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with nonstick cooking spray.
In a medium bowl, combine avocado, turkey, red onion, sun-dried tomatoes and cilantro if using.
Place a heaping tablespoon of the mixture in one corner of each egg roll. Roll on an angle, making sure to pull in the left and right corners when you’ve rolled them halfway, and then continue rolling.
Place egg rolls on a prepared baking sheet. Bake for 15 to 20 minutes, until crispy. For extra crispiness, spray the egg rolls with nonstick cooking spray before baking.
Prepare the dipping sauce. In a small bowl, whisk together lime juice, basil, honey, water, olive oil, salt and garlic. Serve alongside egg rolls.
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