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Bernard’s advice:
don’t prepare the egg rolls in advance, they are wet inside and risk soaking the dough! So prepare them and cook them right away!
I tasted them for the first time in Houston in an American restaurant. I don’t remember the name but apparently they are also available at Cheesecake Factory. These egg rolls are misnamed because they have nothing to do with real egg rolls. I don’t put rice cakes either. But these “egg rolls” are absolutely delicious! You have to try the recipe also for the incredible sauce that accompanies them. A slightly spicy, sweet sauce with honey, tamarind, cashew nuts and coriander! An original and delicious recipe! I asked one of my friends living in the US for the recipe and she gave me this one which is the closest. A little wonder! A big thank you to her!
Recipe for avocado egg rolls (10 rolls):
For egg rolls:
-a package of square samoussa sheets (or bricks)
-an avocado from Brazil (the big exotic ones!)
-2 slices of dried tomatoes in oil
-1/4 of a red onion in small pieces
-one tablespoon of chopped coriander leaves
For the sauce:
-80g of honey
-6g of sugar
-25g of olive oil
-35g of cashew nuts (roasted, salted!)
-2 teaspoons of white vinegar
-a Chinese spring onion
-a clove of garlic
-1/2 teaspoon cumin
-1/4 teaspoon ground pepper
-one teaspoon of balsamic vinegar
-1/2 teaspoon tamarind pulp
-a pinch of saffron
-a small bunch of coriander
Oil for frying
Here is a big lawyer from Brazil. It weighs almost a kilo!
Open it in two.
Then peel it.
Finally, slice it lengthwise, then widthwise. Place in a large bowl.
Cut the oil-dried tomatoes into very small pieces.
Do the same with a quarter of the red onion. You can keep the rest of the onion for another recipe.
Place tomatoes, onion and chopped cilantro leaves on top of the avocado and mix gently by hand.
Place a square of samoussa sheet on the diagonal and place the equivalent of two tablespoons of avocado melande on one corner. Fold the corner over the stuffing.
Then fold in the sides. finish by rolling forward to close the nem.
Bernard’s advice:
don’t prepare the egg rolls in advance, they are wet inside and risk soaking the dough! So prepare them and cook them right away!
Put all the ingredients for the sauce in a small blender and turn on for two or three minutes.
Transfer the sauce to a small jar. You can taste the sauce, it is absolutely divine!!!
Heat oil in a wok or pan and cook egg rolls until golden brown.
Cut the egg rolls in half and serve hot and crispy with the accompanying sauce. A treat!
