Ingredients:

• 4 ripe medium Hass Avocados
• 2 cloves garlic, grated
• 1 jalapeño or habanero pepper, grated
• 1/2 lime, juiced
• 3 tbsp. cilantro, minced
• 1 1/2 tsp. garlic salt (will want to vary salt, depending on size of avocados)
• fresh ground pepper, to taste

Directions:

1. Cut avocados in half and remove pits, squeeze avocado into a bowl. Keep one avocado pit on the side.
2. Add remaining ingredients and whisk together using an electric mixer.
3. Put the reserved avocado pit in the bowl and cover (keeps avocado from browning). Refrigerate for at least half an hour before serving.

Ingredients:

Honey Cashew Dipping Sauce

Egg Rolls:

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onions
• 1 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1. Prepare dipping sauce and refrigerate
2. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
3. Distribute filling evenly onto center of each egg roll wrapper.
4. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
5. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
6. Repeat with remaining wrappers.
7. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
8. Drain on brown paper bags.
9. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.