Avocado Egg Roll with Spicy Duck Sauce

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  • Yield: 6 Cups of sauce


Spicy duck sauce


  1. Sauté onion in oil until soft, about 5 minutes.
  2. Stir in garlic; cook for 1 minute.
  3. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado.
  4. Cool to room temperature.
  5. For each roll, lay an egg roll wrapper on a work surface with corner at top.
  6. Put ½ cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
  7. Pull top corner over filling; fold in sides.
  8. Roll once toward bottom corner.
  9. Moisten remaining corner with water; press firm to roll.
  10. Reserve on a lightly floured sheet pan, sealed side down.
  11. Cover and refrigerate until service.
  12. Note: egg rolls may be prepared to this point a few hours before service.

Per order

  1. Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes.
  2. Cut on the diagonal.
  3. Serve immediately with 3 tablespoons sauce.

Spicy duck sauce

  1. Stir together Chinese duck sauce, roasted cashews, chopped cilantro, crushed red pepper and salt.
  2. Let stand at least 3 hours to marry flavor.