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| Sysco Canada > Home > Recipes > Appetizers > Avocado Egg Roll |
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| Avocado Egg Roll |
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| Courtesy Of: California Avocado Commission |
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| Yield: 24 |
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| Ingredients: |
| Red onion, chopped |
680 g or 1 ½ lbs |
| Vegetable oil |
45 mL or 3 Tbsp |
| Garlic, finely chopped |
45 mL or 3 Tbsp |
| Lime Juice |
300 mL or 1 ¼ cups |
| Dried tomato packed in oil, chopped |
150 g or 6 oz |
| Fresh cilantro, chopped |
100 mL or 1/3 cup |
| Sysco Imperial/McCormick ground cumin |
23 mL or 1 ½ Tbsp |
| Salt |
23 mL or 1 ½ Tbsp |
| Avocados, cut into ½” cubes |
12 (about 3 kg) or 12 (about 6 lbs) |
| Egg roll wrappers, 6” |
24 |
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| Directions: |
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.
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