Avocado Spring Rolls
Ingredients
The Core
- Ripe Avocados 2 units
- Spring Roll Wrappers 10-12 sheets
- Sun-dried Tomatoes 1/4 cup
The Dip
- Ketchup 2 tbsp
- Sriracha Sauce 1 tsp
Chef's Note
Ensure the spring roll wrappers are kept under a damp towel while you work. If they dry out, they will crack during the rolling process.
Process
Prep the Ingredients
Mash the avocado in a bowl. Finely chop the sun-dried tomatoes and mix them into the mashed avocado. This creates a flavorful, creamy filling.
The Starch Glue
Mix a tablespoon of potato starch or cornstarch with a little water to create a thick, sticky paste. This will be the “glue” that seals your rolls.
Mastering the Roll
Place a wrapper on a flat surface. Arrange a spoonful of the avocado and tomato mix in the center. Fold the bottom edge over the filling, then tuck in the sides and roll tightly. Seal the top edge with your starch glue.
The Golden Fry
Heat a liberal amount of oil in a pan over medium heat. Fry the rolls in batches, turning them frequently until every side is a deep, crispy golden brown.
Serve and Enjoy
Mix the ketchup and sriracha for the dip. Slice the rolls on a diagonal and serve immediately while hot and crispy.
