Mini Avocado Egg Rolls

Mini Avocado Egg Rolls
(makes about 40)

Dipping sauce :
1 ¾ teaspoons white vinegar

½ teaspoon balsamic vinegar

¼ cup honey

¼ cup chopped cashews

1/3 cup fresh cilantro

1 garlic clove

1 green onion

½ tablespoon sugar

½ teaspoon black pepper

½ teaspoon cumin

2 tablespoons olive oil



Filling:
3 medium avocados, diced small

¼ cup sun-dried tomatoes packed in oil, chopped

2 tablespoons minced red onion

1 teaspoon fresh cilantro, chopped

1/8 teaspoon salt


1 package won ton wraps

Stir together vinegars and honey in a microwave safe bowl, and microwave for 1 minute. In a food processor, pulse vinegar mixture with remaining dipping sauce ingredients until smooth. Refrigerate until ready to use.

Gently stir together the filling ingredients. Distribute a small amount of filling onto the center of a won ton wrapper—about a teaspoon.

Position the wrapper so that a corner is pointing toward you. Fold the bottom corner up over the filling then slide it back so that the filling is packed snugly in the fold.

Brush remaining corners and edges of the wrapper with water, fold left and right corners on top so that no filling is exposed and then roll forward sealing the top corner over all.

Repeat with remaining wrappers, laying out and filling several at a time.

Deep-fry the mini egg rolls in 375 degree oil for 2-3 minutes (flipping once) until golden brown.

Drain on brown paper bags or paper towels.

Submitted by Jessica