Avocado Egg Rolls with California Chile-Prune Sauce
To create these vegetarian egg rolls I use wonton wrappers, which can be found in the refrigerated section in well-stocked supermarkets. You can use store-bought prune sauce in place of the California Chile–Prune Sauce; just mix some ground California chiles into the prune sauce. Either purchased or homemade, spicy prune sauce is the perfect counterpoint for fresh avocados.
Recipe information
Yield
serves 6
Ingredients
California Chile-Prune Sauce
Preparation
Step 1
Gently mix the avocados, bell pepper, and olive oil in a medium bowl. Season the avocado mixture with salt and pepper.
Step 2
Place 1 wonton wrapper on a work surface. Spread 1 tablespoon of the chile-prune sauce down the center. Spoon a scant 1/4 cup of the avocado mixture over the sauce. Fold the bottom of the wonton wrapper over the filling, then fold the sides of the wrapper in over the filling. Brush the top edge of the wrapper with some of the beaten egg. Roll it up tightly, pressing to seal the edge. Repeat with the remaining wonton wrappers, avocado mixture, and chile-prune sauce. (The egg rolls can be prepared 2 hours ahead. Cover and refrigerate.)
Step 3
Place a medium-size heavy saucepan over medium-high heat, and add enough oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the egg rolls in the hot oil, turning them occasionally, for 2 minutes, or until golden brown. Transfer the egg rolls to paper towels to drain. Serve hot or warm.
California Chile-Prune Sauce
Step 4
Combine the honey, prunes, half of the orange juice, half of the lime juice, and the chiles in a small heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes, or until the chiles are soft. Let the sauce cool slightly.
Step 5
Transfer the sauce to a blender and puree until smooth. Stir in the remaining orange and lime juices. Season to taste with salt and pepper. (The sauce can be made 2 days ahead. Cool, then cover and keep refrigerated.)
