Avocado Rolls with Spicy Cashew and Coriander Sauce
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Serves:
6
Prep Time:
20 - 25 minutes
Cook Time:
12 minutes
1 cup (100g) finely chopped red onion
1 tablespoon vegetable oil
2-3 teaspoons crushed garlic
1/3 cup (85ml) fresh lime juice
2 tablespoons finely chopped sundried tomatoes in oil
1 tablespoon chopped fresh coriander
2 teaspoons ground cumin
1 1/2 teaspoons salt
3 avocados, cut into small
12 large spring roll wrappers
Oil for deep frying
Spicy Cashew and Coriander Sauce, (recipe follows)
Spicy Cashew and Coriander Sauce:
3/4 cup (185ml) hoisin sauce
2 tablespoons crushed roasted cashews
1 tablespoon chopped fresh coriander
1/2-1 teaspoon finely chopped red chilli
Salt to taste
Combine the ingredients and set aside for at least 1 hour.
- To make the filling, saute the onion in oil until softened, about 4 minutes. Add the garlic and saute briefly, then tip into a bowl and add the lime juice, tomato, coriander, cumin and salt.
- Gently fold in the avocado and set aside to cool to room temperature.To make rolls, lay a wrapper on a work surface with a corner at top.
- Place a portion of the filling in a line from left to right on the center of the wrapper, leaving a 3cm border on each side.
- Pull bottom corner over filling and fold in sides, gently squeezing the filling into a log shape. Roll once towards top corner. Moisten remaining corner with cold water and roll up, pressing the final corner down to seal.
- Heat oil to medium-hot in a pan suited to deep frying, and fry the rolls, 4-6 at a time, until golden brown, 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- To serve, cut each roll in half on the diagonal and serve with the sauce, for dipping.
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