These bite-sized egg rolls with cilantro lime dipping sauce are a fun new addition for an appetizer party.
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Dipping Sauce
12 cup sour cream
14 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
14 teaspoon salt
Egg Rolls
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
1 medium (1 cup) red onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 12 teaspoons chili powder
34 teaspoon ground cumin
12 teaspoon garlic salt
12 teaspoon ground red pepper (cayenne)
24 wonton wrappers
1 medium avocado, mashed
Vegetable oil
STEP 1
Combine all sauce ingredients in bowl; mix well. Cover; refrigerate until serving.
STEP 2
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch nonstick skillet over medium heat. Add red onion, bell pepper, chili powder, cumin, garlic salt and cayenne; cook, stirring occasionally, 2-3 minutes or until just crisply tender. Cool slightly.
STEP 3
Place remaining Butter with Olive Oil & Sea Salt into microwave-safe bowl; microwave on Medium (50% power) 10 seconds or until melted.
STEP 4
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.
STEP 5
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.
STEP 6
Heat 1/2 inch vegetable oil in 12-inch deep skillet over medium high-heat until it reaches 350ºF.
STEP 7
Place 8-10 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.
STEP 8
Serve hot with dipping sauce.
Adjust heat as necessary to keep oil at 350ºF during frying.
How much do you love the creamy texture of avocados? We love this rich and healthy produce so much, we use them in salads, wraps, burgers and even egg rolls.
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