3 Egg Roll wrappers ▢3 Large Avocado ▢3 tbsp Sun-Dried Tomatoes packed in oil ▢3 tsp Fresh Chopped Cilantro ▢1 tsp garlic salt (with parsley flakes) ▢1 Egg Dipping Sauce ▢1/4 tsp White Vinegar ▢1 tsp Balsamic Vinegar ▢1/2 cup Honey ▢1 Pinch Powdered Saffron ▢1/2 cup Chopped Cashews ▢2/3 cup Fresh Cilantro ▢2 cloves minced garlic ▢1 tbsp Sugar ▢1 tsp Pepper ▢1 tsp Ground Cumin ▢1/4 cup Olive Oil


Step - 1

– In a bowl, stir together vinegars, honey, and saffron. Heat for one minute in the microwave

In a processor, incorporate the cashews, 2/3 cup cilantro, garlic, sugar, pepper, and cumin into this mixture. Transfer to a basin, followed by the oil. Stir, then place in the refrigerator.  

Step - 2

Combine avocado, tomatoes, 1 teaspoon cilantro, and salt in a basin. A third of the mixture should be placed in the center of each egg roll wrapper.

Step - 3

Ensure that the corner of the packaging is facing in your direction. The bottom corner should be folded over the filling. To secure the remaining corners to the filling, fold them upwards and coat them with egg.  

Step - 4

Beginning at the bottom, roll up while folding the upper corner inwards. Apply an egg seal to the remaining wrappers, then repeat. 

Step - 5

Fry egg rolls until golden brown, 3 to 5 minutes. Accompany with a dipping condiment.  

Step - 6

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