Quick and Easy Guacamole Egg Rolls
By: Leah Rodrigues
Published: January 21, 2015

Guacamole egg rolls are a popular restaurant appetizer that you can easily prepare at home.  Guacamole is spooned into egg roll wrappers (found in the refrigerated section of the grocery store) and deep fried until golden brown and delicious.  They are served piping hot with an assortment of dipping sauces.
Guacamole Egg Rolls
	Ingredients:
2 to 3 whole avocados, sliced, peeled and seed removed
	1/2 lime, juiced
	1 whole Roma tomato, seeds removed and diced
	1/2 white onion, finely minced
	1 clove of garlic, finely minced 
	1 whole jalapeno pepper, seeded, ribs removed and finely diced
	1/4 cup fresh cilantro, finely chopped
	kosher salt and freshly ground black pepper, to taste
	3/4 cup shredded cheese such as a Mexican cheese blend, Monterey Jack cheese, pepper Jack cheese, or Oaxaca cheese
	6 egg roll wrappers
	Salsa, optional for dipping
	Sour cream, optional for dipping
	Sweet chili sauce, optional for dipping
	2 cups of canola oil
	Directions:
	Step 1: In a large bowl, mash the avocado with the lime juice until just beginning to appear creamy but still has visible chunks.  Add the chopped tomato, jalapeno pepper, cilantro, onion, garlic, salt and pepper and mix until well combined.  You will want this guacamole to be on the chunkier side because it is a filling instead of just a dip. Taste the guacamole and adjust seasoning as necessary.
	Step 2: Heat the canola oil in a large pot over medium high heat.  The oil should reach 350 degrees Fahrenheit. 
	Step 3: Prepare the guacamole egg rolls while the oil is coming to temperature.  Position a wrapper in a diamond shape (so that the corner is pointing toward you).  Spoon a couple of teaspoons of the filling and cheese in the center of the wrapper.  Fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat this step 5 more times.
	Step 4: Fry the egg rolls for 3 to 4 minutes, or until golden brown. Drain on paper towels and slice the egg rolls on the diagonal.  Serve hot with salsa, sour cream and sweet chili sauce.