Avocado Egg Rolls & Honey, Cashew, Cilantro Dipping Sauce

Allegedly from the kitchen of the long gone, legendary downtown Windsor restaurant Chanosos

Makes 4 egg rolls, multiply as needed

  • 1 large avocado diced
  • 2 tbsp sundried tomatoes, chopped finely
  • 1 tbsp red onion, minced
  • 1/2 tsp fresh cilantro, chopped
  • 1 pinch salt
  • 4 egg roll wrappers
  • 1 egg, beaten
  • vegetable oil for frying
  1. In a large bowl, gently combine the first 5 ingredients, being careful not to smash the avocado too much.
  2. With the a wrapper positioned one corner pointed towards you, place 1/4 of the filling, 1″ from the bottom corner, then roll up to the middle of the wrapper. Brush the remaining corners with egg and fold left & right corners over the filling, gluing them in place. Continue rolling and press on the wrapper to ensure it’s sealed.
  3. In a deep fryer set to 350 degrees, fry the rolls for 3-4 minutes or until golden brown.

For the dipping sauce

Makes about 1 cup of sauce

  • 1/4 cup cashews
  • 2/3 cup fresh cilantro
  • 2 garlic cloves
  • 2 green onions
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 1 tsp cumin
  • 4 tsp red wine vinegar
  • 1 tsp balsamic vinegar
  • 1/2 tsp tamarind pulp
  • 1/2 cup honey
  • 1 pinch of saffron, powdered (mash in a mortar and pestle to powder)
  • 1/4 cup olive oil
  1. Combine the first 7 ingredients in a food processor, blending in short bursts until cashews and garlic are about half the size of a grain of rice.
  2. In a small bowl, combine the vinegars, honey, tamarind and saffron. Heat in a microwave in 30 second increments until most of the tamarind pulp is dissolved – discard any tamarind peel or seeds that do not dissolve after 90 seconds of heat.
  3. Pour the vinegar mixture into the food processor and blend for about 30 seconds.
  4. Pour the sauce out of the food processor and into a bowl, then add the olive oil, mixing by hand until well blended.
  5. Cover and refrigerate for at least 30 minutes before serving.

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