|Guacamole Egg Rolls with Cilantro Ranch Dipping Sauce|
For the Homemade Cilantro Ranch Dipping Sauce:
1C Buttermilk, Well-Shaken
¼C Sour Cream
1t Lime Juice + Lime Zest
2T Buttermilk Powder
½t Ground Cumin, Garlic Powder, Onion Powder, & White Pepper
2T Fresh Cilantro, Minced
1t Fresh Dill & Fresh Chives, Minced
1 Small Garlic Clove, Minced into a Paste
1T Candied Jalapenos, Minced
Salt, Fresh Cracked Black Pepper, & Sugar, To Taste
For the Guacamole Egg Rolls:
Homemade Chunky Guacamole (make it so there are big chunks of avocado)
Store Bought Egg Roll Wrappers
Water, For Brushing the Edges
Canola Oil, For Frying
Prepared Cilantro Ranch, For Dipping
1. For the Homemade Cilantro Ranch Dipping Sauce: In a medium bowl, stir together the buttermilk, mayo, sour cream, and buttermilk powder until smooth. Add in the other ingredients until it is completely incorporated, adjusting for taste with the salt, pepper, and sugar. Once you have reached your desired ranch dressing, refrigerate until ready to serve.
2. For the Guacamole Egg Rolls: Lay out the wonton wrappers in a diamond facing you. With your finger brush the edges on the wrapper to make them seal. Put about 3 spoonfuls of guacamole in the middle of the wrapper. Fold over the south corner of the egg roll over the filling. Next, tuck in the edges and then continue to roll over until it is a tight roll. Seal the last corner with some water again. Put some cornstarch on a plate and roll the egg rolls in the cornstarch, then lightly dust off excess coating.
3. Frying the Egg Rolls: Heat your canola oil to 350 degrees in your deep fryer. Once the oil has heated, place the egg rolls seal down into the fryer and cook for roughly 3-5 minutes or until they are crunchy and golden brown.
4. For Serving: Cut the egg rolls in half and serve with the dipping sauce.