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Avocado Egg Rolls with Chipotle Ranch Dipping Sauce

Deborah, Taste and Tell
  • 30 minutes
  • Serves 9

INGREDIENTS

3

Avocados from Mexico

1/3 cup

sundried tomatoes in oil, drained and chopped

3 tbsp

finely minced red onion

2 tbsp

minced cilantro

9

eggroll wrappers

Vegetable oil, for frying

1/2 cup

mayonnaise

1/2 cup

sour cream

1 tbsp

dry ranch seasoning

1 clove

garlic, finely minced or grated

2

chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce

1 tbsp

chopped cilantro