Ingredients
2 ripe avocado’s
juice of 1 lime
3 tbsp chopped sundried tomatoes
3 tbsp finely chopped red onion
2 tbsp finely chopped cilantro
1 tsp thai masaman curry paste
6 egg roll wrappers
7 oz peanut oil
Sauce
2 tbsp dry white wine
1 1/2 tbsp thai masaman curry paste
2 tbsp peanut oil
Preparation
Mash avocado’s with lime juice in a medium mixing bowl just until chunky then add tomatoes, red onion, cilantro, and curry paste just until combined. Lay 1 egg roll wrapper on a cutting board and along the long side of the egg roll wrapper place 2 tbsp of the mixture 1/2 inch in from the edge. Fold in the two shorter ends and then fold over the 1/2 border over the avocado mixture and roll until the wrapper is enclosing the avocado mixture completely and it is in a log shape. Lay seam side down and continue doing this with the other 5 wrappers. These can be made up to 4 hours in advance and kept at room temperature. To serve heat peanut oil in a medium frying pan until very hot and egg rolls sizzle when added and add 2 rolls at a time and fry about 2-3 minutes per side until wrapper is browned and crisped. Remove, drain on paper towels, and cut in half on the diagonal into 2 or 3 pieces to serve. To make the sauce boil wine for 3 minutes until slightly reduced and then mix in thai paste and oil and serve alongside spring rolls.
