Avocado Eggrolls

Serving Size 5

Prep Time 5 mins

Cook Time 5 mins

Difficulty Easy

Ingredients

Inspired by: All Recipes 

  • 1/2 cup raw cashews 
  • 1/4 cup olive oil 
  • 3 tbsp honey 
  • 2 tbsp thinly sliced scallions 
  • 3 medium garlic cloves, crushed 
  • 1 1/2 tbsp balsamic vinegar 
  • 2 tsp tamarind purée 
  • 2 tsp tamari 
  • 1/2 tsp ground turmeric 
  • 1 cup chopped fresh cilantro, divided 
  • 1/4 cup tap water, divided 
  • 3 tbsp fresh lime juice, divided (from 2 medium limes) 
  • 1 1/4 tsp kosher salt, divided 
  • 3 small avocados, diced (about 3 cups) 
  • 1/3 cup finely chopped red onion 
  • 1/3 cup sun dried tomatoes packed in oil, chopped 
  • 10 Naosya egg roll wrappers 
  • Cooking spray 

Preparation

  1. Process cashews, olive oil, honey, scallions, garlic, vinegar, tamarind purée, tamari, turmeric, 2/3 cup of the cilantro, 2 tablespoons of the water, 2 tablespoons of the lime juice, and 3/4 teaspoon of the salt in a blender until smooth and cashews are finely chopped, about 30 seconds. Transfer to a medium bowl, cover and refrigerate until ready to use.
  2. Stir together avocados, red onion, sun-dried tomatoes, the remaining 1/3 cup cilantro, the remaining 1 tablespoon lime juice, and the remaining 1/2 teaspoon salt in a medium bowl until fully combined.
  3. Place the remaining 2 tablespoons water in a small bowl next to a clean work surface. Place one egg roll wrapper on the work surface with a corner facing you. Spoon about 3 tablespoons of the avocado mixture horizontally across the center of wrapper, leaving 2-inches uncovered toward the side corners.
  4. Dip your finger in water and dab over all outer edges of the egg roll wrapper. Fold the corner closest to you up and over about 1/2-inch over the avocado mixture; press lightly to adhere. Then fold the side corners over the filling to create an envelope shape. Roll up to form an egg roll shape, pressing the last corner to the outside of the egg roll to adhere. Place the egg roll on a baking sheet or large plate and repeat with the remaining wrappers and filling.
  5. Preheat air fryer to 390°F according to manufacturer’s instructions, about 12 minutes. Lightly coat the air fryer basket with cooking spray. Working in batches if needed, place the egg rolls in the basket and generously coat with cooking spray. Cook in the air fryer, turning twice during the cooking process, until deeply golden brown and crispy, about 12 minutes. Transfer the rolls to a serving plate or platter and serve immediately with the reserved tamarind-cashew dipping sauce.

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