Avocado Egg Roll with Spicy Duck Sauce

Description

• Yield: 6 Cups of sauce

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)

Spicy duck sauce

• 3½ cups Chinese duck sauce
• 1 heaping cup (7 ounces) roasted cashews
• ⅓ cup chopped cilantro
• 1½ teaspoons crushed red pepper
• 1 teaspoon salt

Procedures

1. Sauté onion in oil until soft, about 5 minutes.
2. Stir in garlic; cook for 1 minute.
3. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado.
4. Cool to room temperature.
5. For each roll, lay an egg roll wrapper on a work surface with corner at top.
6. 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.
7. Pull top corner over filling; fold in sides.
8. Roll once toward bottom corner.
9. Moisten remaining corner with water; press firm to roll.
10. Reserve on a lightly floured sheet pan, sealed side down.
11. Cover and refrigerate until service.
12. Note: egg rolls may be prepared to this point a few hours before service.

Per order

1. Deep fry 2 egg rolls at 375°F until golden brown, about 3 minutes.
2. Cut on the diagonal.
3. Serve immediately with 3 tablespoons sauce.

Spicy duck sauce

1. Stir together Chinese duck sauce, roasted cashews, chopped cilantro, crushed red pepper and salt.
2. Let stand at least 3 hours to marry flavor.