Avocado Spring Rolls

• 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

1. 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.

avocados, lime, tomatoes, red onion, cilantro, curry, egg roll wrappers, peanut oil, sauce, white wine, thai, peanut oil

Taken from www.epicurious.com/recipes/member/views/avocado-spring-rolls-1202311 (may not work)