INGREDIENTS
2
large, ripe avocados, diced
1
medium roma tomato, cored and diced
1
small red onion, minced
Juice of 1 lime
5 dashes
hot sauce (or to taste)
1/4 cup
chopped cilantro leaves
Salt and pepper
14
egg roll wraps
Canola oil, for frying
For the dipping sauce:
5 tbsp
soy sauce
3 tbsp
unseasoned rice vinegar
2 tbsp
honey
2 tbsp
canola oil
2 tbsp
chopped cilantro leaves