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Guacamole Egg Rolls with Spicy Cilantro Ranch Dipping Sauce
Whether you are looking for the perfect appetizer for the Big Game, or a hot appetizer for any occasion at all, look no further.These Guacamole Egg Rolls with Spicy Cilantro Ranch Dipping Sauce have it all.
Servings: 12 egg rolls
Calories: 137kcal
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Ingredients
For the Egg Rolls:
- 3 ripe Avocados From Mexico
- 1/8 cup red onion minced
- 1 Roma tomato diced small, about 1/4 cup
- 1/2 jalapeño minced, about 1 Tablespoon
- Juice of 1 lime
- 1/2 teaspoon salt
- 1 Tablespoon chopped cilantro
- 1-2 teaspoons TABASCO® Sauce
- 12 egg roll wrappers
- 1 egg white whisked into 1/4 cup water
- vegetable oil for frying
For the Sauce:
- 1/4 cup milk + 1 teaspoon lemon juice
- 1/2 cup plain Greek yogurt
- 1 teaspoon TABASCO® Sauce
- 1 Tablespoon Ranch Seasoning mix
- pinch of salt
- 1 Tablespoon chopped fresh cilantro
Instructions
- To Prepare Dipping Sauce: Mix milk and lemon juice together, let stand for 10 minutes. (you have just made buttermilk) Add to remaining ingredients, and refrigerate until ready to use.
- To prepare Egg Rolls: Combine avocados, onion, tomato, jalapeño, cilantro, salt, lime and TABASCO® Sauce in a medium sized bowl. Roll 2 Tablespoons guacamole mixture up into each egg roll wrapper (see instructions for rolling in post above) Seal with egg wash. Coat the bottom of a cast iron skillet with vegetable oil. Heat until hot. Place egg rolls in oil and cook until golden brown on all sides. Remove and place on a plate covered in a paper towel to remove excess grease. Serve hot with dipping sauce.
Nutrition
Serving: 1 | Calories: 137kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 395mg | Fiber: 2g | Sugar: 1g