Tuesday, November 17, 2009
I paired the egg rolls with a Filipino style teriyaki sauce. These are great appetizers or if you're like me have them for dinner.
Makes 6 eggrolls
1 medium ripe avocado - diced
1/2 medium sweet onion - sliced
1/2 c parsley - chopped
1 c sun-dried tomato (drained from oil)
Juice of half lime
1 Tbsp paprika
salt and pepper
1 tsp balsamic vinegar
1 egg - well beaten
6 egg rolls wrappers.
Pinoy Style Teriyaki Sauce (recipe below)
Saute the onions in a skillet until it they slightly turn brown, near caramelizing. Add the sun-dried tomato and saute for another 2-4 minutes.
Remove from the skillet and into a bowl season with a pinch of salt and pepper to taste. Add Parsley avocado and lime juice and balsamic vinegar. together. Mix together.
Take an eggrolls wrapper and place it like a diamond on a flat surface and place a generous scoop of the mixture.
To roll- bring the corner over and roll once. The bring in the sides and wet the top corner with the egg wash. Roll once more to seal. Do this for each.
Heat some canola oil in a skillet. When the oil is hot pan-fry the eggrolls each ride roughly 60 seconds or until golden brown. Drain on a paper towel and serve warm.
You may also deep-fry or bake these.
Serve with the teriyaki sauce
Pinoy Style Teriyaki Sauce
1 Tbsp Soy Sauce
juice of half lemon or lime
1 1/2 tsp brown sugar
1 Tbsp tomato ketchup
1 tsp worschestershire sauce
Combine all ingredients together.