Ingredients:

  • 3 Large Hass Avocados (approx 450g edible weight), cubed
  • 60g sun-dried tomatoes, oil-packed and finely chopped
  • 45g red onion, finely diced
  • 10g fresh cilantro, roughly chopped
  • 5ml fresh lime juice
  • 2g sea salt
  • 13 vegan egg roll wrappers
  • 15g cornstarch
  • 30ml water
  • 500ml grapeseed oil for frying
  • 120g vegan mayonnaise
  • 1 large jalapeño, de-seeded
  • 5g garlic, minced
  • 15ml fresh lime juice
  • 5g fresh chives or dill, finely chopped

Instructions:

  1. Gently fold the cubed avocado, chopped sun-dried tomatoes, red onion, cilantro, and 5ml lime juice in a medium bowl. Keep avocado chunks distinct to maintain structure.
  2. Whisk 15g cornstarch with 30ml water in a small bowl to create a slurry for sealing the wrappers.
  3. Place an egg roll wrapper in a diamond orientation. Position 3 tablespoons of filling in the center. Fold the bottom corner up, tuck in the sides, and roll tightly toward the top corner. Brush the top edge with the cornstarch slurry to create a double-seal.
  4. Heat oil to 350°F (176°C). Fry the rolls for 3-4 minutes per side until the exterior is mahogany-colored and brittle. Drain on a wire cooling rack.
  5. In a high-speed blender, combine vegan mayo, jalapeño, garlic, and 15ml lime juice. Blend until smooth, then stir in fresh chives or dill.