Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6
Yield: 6 egg rolls
Kosher Designation: Pareve
Difficulty: Beginner

Ingredients

For Egg Rolls:

• 1/3 cup fresh cilantro or 1 teaspoon dried coriander
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/4 cup finely diced red onion
• 1 tablespoon finely chopped sun dried tomatoes, drained from oil
• 2 ripe avocados, pitted, peeled and diced
• 1/4 teaspoon kosher salt
• 6 Gefen Egg Roll Wraps
• 1 egg, lightly beaten with 1 teaspoon water
• Vegetable oil for frying

For Dipping Sauce:

• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon hoisin
• 1/4 teaspoon chili garlic paste

Preparation

1. In a small food processor, combine cilantro, rice wine vinegar, honey, garlic and cumin. Pulse to finely chop and combine. In a small bowl, combine cilantro mixture with onions, tomatoes, avocado and salt. Mix until just combined.
2. Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 2 tablespoons of avocado filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on a baking sheet, seam side down.
3. Fill a large skillet a 1/4 inch deep with oil and heat over medium to medium-low heat. Fry egg rolls about 5 minutes until crispy and golden brown on all sides, using tongs to turn them so they brown evenly.
4. In a small bowl, combine soy sauce, vinegar, hoisin and chili garlic paste. Serve with egg rolls.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.