Cook Time:
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| 680 grams or 1 1/2 lbs red onions, chopped |
| 45 milliliters or 3 tbs vegetable oil |
| 45 milliliters or 3 tbs garlic, finely chopped |
| 300 milliliters or 1 1/4 cups lime juice |
| 150 g or 6 oz dried tomato packed in oils, chopped |
| 100 milliliters or 1/3 cup fresh cilantro, chopped |
| 23 milliliters or 1 1/2 tbs cumin |
| 23 milliliters or 1 1/2 tbs salt |
| 12 3 12 (about 3 kg) or 12 (about 6 lbs) avocados, cut into 1/2� cubes |
| 24 egg rolls wrappers, 6� |
Sauté onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin and salt; fold in avocado. Cool to room temperature.
For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1" border on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service.Note: Egg rolls may be prepared to this point a few hours before service.
For each serving: Deep-fry 2 egg rolls at 375ºF. until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately.
