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Avocado-Bacon rolls

Recipe by Sweet ZivileDifficulty: Easy

This is my lovely daughter’s favorite appetizer. She loves it with bacon, but if you are not a bacon fan or would like to make it vegetarian, just substitute bacon with sun dried tomatoes.

You can make it a few hours in advance and fry it just before serving. It’s the best served hot. If you want to reheat it next day, do it in an air fryer.

Ingredients

9 Egg roll wrappers
3 medium size avocados, ripe or medium ripe
3 slices of bacon
A pinch of sea salt
A pinch of red chili flakes
1 tbsp. of lime juice
For dipping sauce
4 tbsp. of finely chopped cilantro
6 tbsp. of white vinegar
10 tbsp. of soy sauce
4 tbsp. of flavorless oil (like grapeseed or canola)
4 tbsp. of warm honey

Let’s make it

For the dipping sauce
Mix all the ingredients together and set it aside.
For rolls
Place bacon on a parchment paper lined baking tray and place it in the preheated to 375 F oven for 17-22 min, until it’s crisp. Cool it down on paper towels and chop it in a small pieces.
Slice avocado in half and remove the pit. Slice it cubes. I like to do it this way. I slice it with the knife inside the avocado and then just scoop it out with the spoon. Less mess.
Mix all the ingredients together trying not to smash avocado, so it would stay in cubes.
Take an egg roll wrapper and place a tablespoon of the mixture on the corner, brush edges with some water and wrap it slightly tight.
Preheat at least 1 inch of oil in a pan to 350 F.
Fry rolls from all sides until slightly brow. Keep in mind that after you take it out it will brown a little bit more.
Cut in half, serve with the dipping sauce and enjoy!