These bite-sized egg rolls with cilantro lime dipping sauce are a fun new addition for an appetizer party.
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1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon ground red pepper (cayenne)
24 wonton wrappers
1 medium (1 cup) red onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium avocado, mashed
Combine all sauce ingredients in bowl; mix well. Cover; refrigerate until serving.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion, bell pepper, chili powder, ground cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until just crisply tender. Cool slightly.
Place remaining butter into bowl; microwave on Medium (50% power) 10 seconds or until melted.
Lightly brush 1 wonton wrapper with melted butter. Place 1 teaspoon mashed avocado onto bottom third of wrapper. Top with about 2 teaspoons onion-pepper mixture.
Fold corner of wonton wrapper over filling. Roll up wrapper egg roll-style, tucking in sides as you roll, until egg roll is sealed. Repeat filling and rolling with remaining ingredients.
Heat 1/2-inch vegetable oil in 12-inch deep skillet over medium high-heat until it reaches 350ºF.
Place 8 to 10 egg rolls gently into hot oil using tongs. Fry 30-45 seconds or until golden brown. Turn egg rolls; continue frying 30-40 seconds or until golden brown. Remove from oil; place onto paper towel-lined baking sheet. Repeat with remaining egg rolls.
Serve hot with dipping sauce.
Adjust heat as necessary to keep oil at 350ºF during frying.
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