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Friday, December 23, 2016

Avocado Egg Rolls

Thank you so much for stopping by today,
Glitterinas!

We're going to be in the kitchen 
making something good to eat!

If you have visitors at your house this time 
of year, they can help with this 
fairly simple recipe.

Let's get busy making 
Avocado Eggrolls!

Begin by mashing up two, ripe avocados.....




Next, chop up one quarter cup 
white onion.  Add it to the 
avocado.


Stir....stir.

Then, chop up about a third of a bunch of 
cilantro and add that in.


Stir.....stir.

If you and the group you're feeding do not 
care for cilantro, just omit it.


Today, I'm serving this to my husband 
and myself.  We both like 
cilantro, so it's in, this round!

Add a touch of salt....


....and a squirt of lemon juice....


....fresh lemon juice works fine, too!

Stir the entire mixture well.....and you're 
ready to make some egg rolls!

In my grocery store, the egg roll 
wrappers or skins, 
are in the fresh produce area.


Remove one wrapper and place 
it on a clean, flat surface.

Place some of the avocado mixture
in the middle of the wrapper.


About two, large heaping spoons worth....
and spread it out a bit.


This next step is the rolling up step...
to me, this is the only slightly 
difficult step in this 
whole process.....
and it's not crazy hard, 
so you'll do fine!

Begin by folding in the sides....


.....then rolling up from the bottom.


To seal the egg roll, dip your finger 
into some water and rub it along 
the top, unrolled edge....



.....then seal up that egg roll!


Lather, rinse, repeat.....
oh, wait, that's not for egg rolls!

But I bet you know what to do next,
Glitterinas!

Keep rolling those yummy egg rolls
until you have used up 
all the delicious filling 
you mixed up.

Two avocados make about 
eight egg rolls.....sixteen halves when 
served.

I plan on each person I am serving 
eating 3 or 4 halves.

It's easy to adjust for the number of 
people you'll be serving.

More people, more avocados....more 
rolling, rolling, rolling!



Now, back to this batch of egg rolls....

place each completed egg roll onto 
a silpat lined or wax paper lined 
cookie sheet.


When you have completed rolling 
and placing all the egg rolls, 
give each one a quick spray 
of oil.

This will help the egg roll 
wrapper crisp up while baking.


Place the baking sheet into a 
pre-heated 350 degree oven 
for 20 minutes.


After 20 minutes, check the doneness and
browning of the egg rolls.

If they are beginning to brown they are ready....
if not, let them bake for another 5 minutes.

Do not walk away from them 
at this point.....they go from not ready to 
Uh-Oh, they burned, very quickly!

Remove them from the baking sheet and
let them cool for 5-7 minutes before 
you slice them to serve.


The dipping sauces I usually serve with these 
egg rolls are simple.

*Wasabi Mayo- 2 T. mayo mixed with 2-3 tsp. wasabi



*our favorite salsa

*low sodium soy sauce


Slice up the egg rolls and serve.

Be ready for compliments....these little, rolled
treats are good.

If you have any leftover, just pop them into 
a zip top bag and store them in the 
refrigerator.

They will be softer the next day, 
but just as yummy!




Husband and I had these one evening 
for a light dinner....

we'd had a late, big lunch and 
wanted just a little something 
for dinner.


These egg rolls make a great appetizer
or 
a nice side addition to a meal 
for guests.


I hope you have a chance to give 
these avocado egg rolls a try.

Leave me a note, so I know 
you stopped by.

I love reading your comments!

I hope your holidays are everything 
you want them to be, Glitterinas!



Hugs to you,
Tammy





























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