Ingredients
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Egg Rolls:
- 3 large Avocados (peeled, pitted, & diced)
- 2 tablespoons sun-dried tomatoes packed in oil (chopped)
- 3 tablespoons minced red onion
- 1/4 cup fresh cilantro (chopped)
- 1/2 teaspoon salt
- Vegan Egg roll wraps
Sweet + Sour Sauce:
- 3 tsp white vinegar
- 1 tsp balsamic vinegar
- 2 tbsps agave
- 1/4 cup chopped cilantro
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 tsp cumin
- 1/4 cup olive oil
- Salt + Pepper
Instructions
- Heat oil in a large skillet over medium high heat.
- In a medium bowl, gently mash with a fork the avocados, diced sun dried tomatoes, diced red onion, salt, pepper, and finely chopped cilantro. Gently toss and combine.
- Place a small cup of water at your station. Working one at a time, place avocado mixture in the near a corner of the wrapper.
- Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper again with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the pan and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve with the Sweet and Sour Sauce.
- Sauce: Throw everything in a shallow dish and combine.
- Prep Time: 15 mins
- Cook Time: 10 mins