Avocado Egg Rolls Recipe

• 1 pkt shredded cabbage - (10 ounce)
• 1 ct fresh bean sprouts - (8 ounce) minced
• 1 Tbsp. minced garlic Peanut oil
• 1 tsp grnd cumin
• 1 tsp dry crushed red pepper
• 1 tsp salt
• 1/4 c. lime juice
• 3 lrg ripe avocados peeled, seeded and minced
• 1 pkt egg roll wrappers - (16 ounce)
• 1 c. soy sauce
• 1 Tbsp. chopped fresh ginger
• 1/4 c. fresh cilantro leaves minced

1. Saute/fry first 3 ingredients in 1 Tbsp.
2. warm oil in a skillet till tender.
3. Stir in cumin and next 3 ingredients.
4. Cook 1 minute.
5. Remove from heat, and cold.
6. Mix in avocado.
7. Soon 2 Tbsp.
8. mix into center of each egg roll wrapper; moisten edges with water.
9. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.
10. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees.
11. Fry egg rolls 1 to 2 min or possibly till golden; drain on paper towels.
12. Cut diagonally to serve.
13. Combine soy sauce, ginger, and cilantro; serve with egg rolls.
14. This recipe yields 15 egg rolls.
15. Yield: 15 egg rolls

cabbage, fresh bean sprouts, garlic, cumin, red pepper, salt, lime juice, avocados, egg roll wrappers, soy sauce, fresh ginger, fresh cilantro

Taken from cookeatshare.com/recipes/avocado-egg-rolls-72429 (may not work)