Easy recipe Easy Recipe Avocado Vegetable Egg Roll

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about twelve Spring roll (Recipes by ingridients roll) wrappers, refrigerated Vegetable Noodle Filling - Recipe follows one Pound California avocados, sliced Fried rice sticks - as need for garnish Directions METHOD For each, roll (Recipes by ingridients roll) lay wrapper on a work surface with corner at top. Put one/two cup cooled filling in a line from left to right on the center of the wrapper, leaving a one-inch border on each side. Place two slices avocado to center of that. Pull top corner over filling fold in sides. Roll once toward bottom corner. Easy Recipe Avocado Vegetable Egg Roll. Moisten remaining corner with water press firm to. roll (Recipes by ingridients roll) Easy Recipe Avocado Vegetable Egg Roll. Reserve on a lightly floured sheet pan, sealed side down. Easy Recipe Avocado Vegetable Egg Roll. Cover and refrigerate until service. Easy Recipe Avocado Vegetable Egg Roll. PER ORDER Deep fry one egg roll (Recipes by ingridients roll) at three hundred and seventy-five°F until golden brown, about two-one/two minutes. Cut on the diagonal. Place on fried rice sticks. Easy Recipe Avocado Vegetable Egg Roll. Serve immediately with mustard, soy or Honey sesame ginger dipping sauce. Vegetable Noodle Filling Stir-fry one/two cup red onion (julienne one-one/two inch length), one/two cup carrot (matchstick one-one/two inch length) and one/two cup red bell pepper (julienne one-one/two inch length) in one-one/two tablespoons canola oil until soft, about two minutes. Easy Recipe Avocado Vegetable Egg Roll. Add two teaspoons chopped garlic and one teaspoon minced ginger and stir-fry an additional minute. Transfer to mixing bowl. Add one/two cup cold rice noodles (soaked, then cooked to soft and drained), one quarter cup freshly chopped, cilantro (Recipes by ingridients cilantro) one quarter teaspoon, salt (Recipes by ingridients salt) one quarter teaspoon Sugar and one/two teaspoon sesame oil. Cover and refrigerate until service. Yield: one-one/two Cups. .