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1
To a mixing bowl, add avocado, tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt.
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2
Mix well; I like to keep mine on the chunkier side.
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3
Add oil to a saute pan.
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4
Heat to medium heat.
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5
While oil heats up, assemble egg rolls.
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6
Divide guacamole into three portions.
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7
Take egg roll wrapper and add one portion of guacamole to bottom center of wrapper.
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8
Then top with some shredded cheese.
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9
I like to keep one of the points of the wrapper facing me like a diamond pattern.
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10
(Search the internet for instructions on how to roll an egg roll if you need a visual.)
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11
When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling.
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12
Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat rolling process.
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13
Yes, it is a double wrap.
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14
I find that if you do not double wrap, there is a big risk of the egg roll bursting.
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15
You do not want that.
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16
Repeat with remaining egg rolls.
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17
If you have any more mixture, dip a chip and enjoy.
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18
Add egg rolls to oil and cook until all sides are crisp.
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19
This should take about 5 minutes.
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20
Turn egg rolls along the way.
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21
When avocado egg rolls are nice and golden crisp, remove and place in a paper-lined strainer to remove any excess oil.
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22
Get your serving plate out and add some sour cream, salsa, and lime wedges if youd like.
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23
Dig in.
