the rest

Sorry to leave you guys hanging last night. I was far too busy enjoying some deep fried goodness to be bothered to type. As promised, here's the rest of the recipe...

To make the avocado dipping sauce, just mix together the following:

1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

I didn't have any buttermilk, which was probably for the best. (Although, how much worse can it get? I am deep-frying these things after all). It was a little thick without it, so I substituted a little of Rajiv's whole milk. Don't tell him. I didn't have any onion powder either, and I used garlic salt instead of garlic powder. tomato-tomahto. It was delicious.

Back to the egg rolls. Heat 4-6 cups of vegetable oil on the stove to about 325. Now, the recipe I used said to fry them for 5-6 minutes, but I found my egg rolls to be a little too crispy, so I reduced the time. 

Let them drain/cool on a paper towel or baking rack for a few minutes, cut diagonally and enjoy with the avocado sauce.

I could eat these every day

Excuse the quality of that last photo. I didn't take one with Sanne's camera. I took this with my phone and sent it to my sisters.

Anyway, it's just like Chili's, except I get to enjoy them in my pajamas in front of last night's SNL! Win win win!

Hopefully, we will be making a couple more stuffing recipes this week. Madaline wants a little corn bread  in her turkey day, so maybe we can oblige.