Side Pannel
Bacon Avocado Egg Rolls
Bacon Avocado Egg Rolls
- Recipe Submitted by maryjosh on 11/25/2016
Ingredients List
- 2 large avocados, sliced
- Juice of 1 lime
- 2 tbsp smoked paprika
- 14 egg roll wrappers
- 14 slices bacon, cooked
- 2 Roma tomatoes, sliced thin
- 1 cup Napa cabbage, shredded
- ¾ cup barbeque sauce
- 1 tbsp flour
- 1 tbsp water
- Salt to taste
- Vegetable oil for frying
Directions
In a large saute pan, heat 2" of oil to 350-deg.
Place the avocado slices in a single layer and drizzle with the lime juice, then sprinkle with salt and the paprika.
In a small bowl, whisk together the flour and water until the mixture resembles a watery paste.
On top of each wrapper, lay 1 slice of avocado, one slice of bacon (broken in half), a slice of tomato, 1 tbsp barbecue sauce, followed by another slice of avocado and a sprinkle of cabbage.
Fold one corner of the wrapper over the center of the egg roll (like this). Then fold the left and right points over the middle and roll up tightly, making sure there are no openings for the ingredients to leak out.
With your finger, dab a bit of the flour slurry on the remaining corner of the wrapper, then seal the corner.
Working in batches, gently place 3-4 egg rolls at a time into the hot oil and cook until golden brown, about 5 minutes, turning them over once halfway through. Remove from oil and allow drain on paper towels. Serve immediately.
Place the avocado slices in a single layer and drizzle with the lime juice, then sprinkle with salt and the paprika.
In a small bowl, whisk together the flour and water until the mixture resembles a watery paste.
On top of each wrapper, lay 1 slice of avocado, one slice of bacon (broken in half), a slice of tomato, 1 tbsp barbecue sauce, followed by another slice of avocado and a sprinkle of cabbage.
Fold one corner of the wrapper over the center of the egg roll (like this). Then fold the left and right points over the middle and roll up tightly, making sure there are no openings for the ingredients to leak out.
With your finger, dab a bit of the flour slurry on the remaining corner of the wrapper, then seal the corner.
Working in batches, gently place 3-4 egg rolls at a time into the hot oil and cook until golden brown, about 5 minutes, turning them over once halfway through. Remove from oil and allow drain on paper towels. Serve immediately.
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