Ingredients
- 4 cups chopped red onion
- 3 tbsp vegetable oil
- 3 tbsp finely chopped garlic
- 1¼ cups fresh lime juice
- 6 oz dried tomato (packed in oil), chopped
- ⅓ cups chopped fresh cilantro
- 1½ tbsp ground cumin
- 1½ tbsp salt
- 6 pounds California avocados, cut into ½-inch cubes
- 24 egg roll wrappers (6 inches)
Make it step by step
- Sauté onion in oil until soft, about 5 minutes.
- Stir in garlic; cook for 1 minute.
- Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado.
- Cool to room temperature.
- For each roll, lay an egg roll wrapper on a work surface with corner at top.
- Put ½ cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side.
- Pull top corner over filling; fold in sides.
- Roll once toward bottom corner.
- Moisten remaining corner with water; press firm to roll.
- Reserve on a lightly floured sheet pan, sealed side down.
- Cover and refrigerate until service.
- Note: egg rolls may be prepared to this point a few hours before service.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.