When I am deciding whether a recipe is worth keeping, I ask if I would gladly serve it again; with Avocado Egg Rolls with Cashew Tamarind Sauce, the answer is yes. I like appetizers that feel generous and unfussy, with everyone helping themselves as they talk. I hope you enjoy both the making and the sharing of it.
Ingredients
- 3-4 large ripe avocados, chopped
- 1/2 bunch cilantro, chopped
- 1/2 red onion, chopped fine
- 4-6 sun dried tomatoes, chopped
- Salt and black pepper
- 10-12 egg roll skins
- Neutral oil for frying
Cashew tamarind sauce
- 1 ounce unsalted roasted cashews
- 1/2 bunch cilantro leaves
- 2 cloves garlic
- 25 ml tamarind puree
- 1 tbs honey
- 1 tbs simple syrup or agave syrup
- 1 tsp coriander
- 1/2 tsp salt
- 1/3 tsp black pepper
- 2 tbs water
- 1 tsp neutral oil
Instructions
- In a bowl mix all the ingredients together and start filling the egg rolls as you see in the video making sure to seal the ends with water.
- Rest in the fridge for 20 minutes. Fry on a medium heat until golden and crispy, serve immediately.
- Put everything thing in a food processor and process until smooth, add water 1 tbs at a time until you get the right consistency. I like to make the sauce ahead of time so it’s ready once the egg rolls are fried.
Notes
- To make the tamarind puree you need seedless tamarind past soak 1/4 cup in boiling water until soft then run through a sieve/strainer.