Avocado Egg Roll Courtesy Of: California Avocado Commission Avocado Egg Roll 24 680 g or 1 ½ lbs Red onion, chopped 45 mL or 3 Tbsp Vegetable oil 45 mL or 3 Tbsp Garlic, finely chopped 300 mL or 1 ¼ cups Lime Juice 150 g or 6 oz Dried tomato packed in oil, chopped 100 mL or 1/3 cup Fresh cilantro, chopped 23 mL or 1 ½ Tbsp Sysco Imperial/McCormick ground cumin 23 mL or 1 ½ Tbsp Salt 12 (about 3 kg) or 12 (about 6 lbs) Avocados, cut into ½” cubes 24 Egg roll wrappers, 6” Sauté onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.

For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1" border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.Note: Egg rolls may be prepared to this point a few hours before service.

For each serving: Deep-fry 2 egg rolls at 375ºF. until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately.