Avocado Egg Rolls with Sweet Chili Sauce

INGREDIENTS

EGG ROLLS

• 10 egg roll wrappers

• 3 avocados peeled and pitted

• 1 roma tomato diced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Vegetable oil for frying

CHILI SAUCE

• 4 tablespoons sriracha

• 2 tablespoons white sugar

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

DIRECTIONS

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients.

2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all wrappers.

3. Add vegetable oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat, then add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain.