Cooking with Josh: Super Bowl Egg rolls

By: Josh Aaron
By: Josh Aaron

Super Bowl Egg rolls

1lb soft cream cheese
1 tbsp sun dried tomato puree
1 tbsp pine nuts
1 whole avocado cubed
1/2 tsp garlic powder
1/2 tsp season salt

1 pkg eggrolls skins
1 egg beaten
2 tbsp water
corn starch

vegetable oil
deep fryer or deep frying pan and thermometer

Heat oil to 350, while oil heats combine cream cheese, tomato puree, pine nuts, garlic powder, and season salt until completely mixed. Add avocado and mix making sure to not mush all the avocado. Place a tablespoon of mix on 1 eggroll skin placed in a diamond shape on a flat surface. Take the bottom corner and pull it to the top corner and pull down tightening around cream cheese mixture. Press edges around mixture and fold other corners over middle. Roll mix towards front point being sure to not roll so tight it tears. Mix egg and water together and use to seal the tips of each eggroll. Lightly roll in corn starch and fry, make sure not to put to many in at one time. Cook for 5 to 6 min or until golden brown. Serve with queso, ranch dressing, or any spicy sauce you prefer.
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Josh Aaron
Chef/Kitchen Manager
The Island Bar and Grill


Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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